Green Goddess Chicken Salad

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  • Total Time 35m
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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, to taste
  • 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-sized 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


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.

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Recipe reprinted by permission of Publisher. All rights reserved.

RecID 10564

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