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Green Goddess Chicken Salad

Source: © Food & Wine Magazine
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Rating: 4   Reviews: 1 See Reviews
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Total Time:  35 Minutes
Green Goddess dressing—a mix of mayonnaise, sour cream, herbs, anchovies and lemon—was created at the Palace Hotel in San Francisco in the 1920s, as a tribute to an actor starring in a play called The Green Goddess. The creamy dressing is typically tossed with a green salad, but it's also addictive in Melissa Rubel Jacobson's chicken salad, made with a rotisserie bird.
2   oil-packed anchovies drained
1   small garlic clove
1/2 cup  packed flat-leaf parsley leaves
1/4 cup  packed basil leaves
1/4 cup  coarsely chopped dill
1 tablespoon  oregano leaves
3/4 cup  mayonnaise
2 1/2 tablespoons  fresh lemon juice
2 tablespoons  snipped chives
Kosher salt and freshly ground pepper
1 1 pound  loaf of ciabatta bottom crust reserved for another use, bread cut into 1-inch cubes
1 2 pound  rotisserie chicken skin and bones discarded, meat pulled into large bite-size pieces
8   piquillo peppers drained and quartered lengthwise  (from a 9.8-ounce jar)
3   inner celery ribs with leaves thinly sliced
1/2 cup  pitted kalamata olives halved
Green Goddess Chicken Salad Recipe at
In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped. Add the mayonnaise and lemon juice and process until smooth. Fold in the chives; season with salt and pepper.

In a large bowl, toss the ciabatta with the chicken, piquillo peppers, celery and olives. Add the dressing and toss to coat. Season with salt and pepper and serve.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 01/26/2011
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Rating: 4
by: lana Reviewed: 06/15/2013
Where oh where is the sour cream?
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