Green Goddess Chicken Salad

  • Active Time 0m
  • Total Time 35m
  • Rating ****

6

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.

ingredients

  • 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

directions

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.

Get more Food & Wine recipes

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 10564

Sign Up for Cooking.com Newsletters Here

Get recipes, private sale alerts and more goodies, oh joy!

Follow Cooking.com