Best 4 Green Goddess Chicken Salad Recipes
Indulge in a symphony of flavors with our delectable Green Goddess Chicken Salad, a refreshing and vibrant dish perfect for any occasion. This culinary masterpiece combines tender chicken, crisp vegetables, and a luscious green goddess dressing into a harmonious and satisfying meal.
For those seeking a vegetarian alternative, our Green Goddess Salad offers a delightful symphony of flavors without compromising on satisfaction. Fresh herbs, crisp vegetables, and a zesty lemon vinaigrette create a light and invigorating dish that will tantalize your taste buds.
If you're craving a creamy and indulgent treat, our Green Goddess Dip is the perfect choice. This luscious dip, brimming with herbs, avocado, and sour cream, will elevate any gathering or party.
And for those with dietary restrictions, our Green Goddess Dressing, crafted with fresh herbs, lemon juice, and tangy dijon mustard, serves as a guilt-free accompaniment to salads, chicken, fish, or vegetables. Its versatile and zesty flavor will transform any dish into a culinary delight.
GREEN GODDESS CHICKEN SALAD SANDWICH
Steps:
- For the dressing: Puree the sour cream, mayonnaise, lemon juice, parsley, tarragon, garlic salt and scallions in a blender until very smooth. Set aside.
- For the sandwich: Add the dressing to a medium bowl with the chicken, celery and red onion. Mix until well combined. At this point you can make sandwiches or refrigerate until you are ready to serve. If you are serving sandwiches right away, place a scoop of chicken salad on top of a piece of bread. Top with the tomato slices and season with salt and pepper. Top with the cucumber slices, a mound of sprouts, the bacon and a second slice of bread. Repeat to make 3 more sandwiches. Serve immediately.
GREEN-GODDESS CHICKEN AND SALAD
The green goddess dressing in this recipe works overtime as both a marinade for the roast chicken and as a finishing drizzle over this cobb-inspired spring salad.
Provided by Lauryn Tyrell
Time 6h5m
Number Of Ingredients 16
Steps:
- Combine buttermilk, mayonnaise, anchovies, garlic, herbs, scallions, mustard, lemon zest and juice, and oil in a blender. Purée until smooth; season with 1 teaspoon salt and 1/4 teaspoon pepper. Pat chicken dry and season generously with salt. Place in a resealable bag and add 2 cups dressing; seal and massage to evenly coat chicken in dressing. Refrigerate at least 4 hours and up to 1 day. Cover and refrigerate remaining dressing until ready to use.
- Preheat oven to 425°F. Remove chicken from refrigerator and let stand 30 minutes at room temperature. Wipe excess dressing from chicken and lightly pat dry; place on a rimmed baking sheet lined with parchment. Drizzle with oil and season lightly with salt. Roast, breast-side up, until skin is dark golden and a thermometer inserted into thickest part registers 160°, 40 to 50 minutes (depending on size). Let stand 20 minutes.
- Meanwhile, cook bacon in a skillet over medium heat, stirring occasionally, until crisp, 5 to 6 minutes. Transfer to paper towels to drain and cool. Toss lettuce, pea shoots, snap peas, radishes, and bacon with one-third of reserved dressing. Season with salt and pepper. Carve chicken and serve alongside salad, with remaining dressing.
GREEN GODDESS CHICKEN SALAD
Kick-start summer with a chicken salad that's bursting with colours and flavours, including basil, jalapeño and lime. It also boasts four of your five-a-day
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 32m
Number Of Ingredients 13
Steps:
- Put the avocado, oil, lime zest and juice, jalapeño, basil, half the cucumber and 1 tbsp water in a blender and blitz until smooth. Season to taste, then set aside in the fridge until ready to use.
- Cook the eggs in a pan of boiling water for 7 mins, then rinse under cold running water to cool. Drain, peel and halve, then set aside.
- Toss the lettuce quarters with the sundried tomatoes, cooked chicken, the spring onions and remaining cucumber. Spread the cooked quinoa over the base of a serving plate, then top with the chicken salad, eggs and the dressing. Scatter over the pistachios and serve.
Nutrition Facts : Calories 646 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 18 grams sugar, Fiber 15 grams fiber, Protein 53 grams protein, Sodium 0.6 milligram of sodium
GREEN GODDESS ROASTED CHICKEN
Green Goddess dressing - a creamy, piquant blend of herbs, garlic and anchovies - is good to eat on salad. And it's wonderful as a dipping sauce for vegetables. But its best use may be as a marinade for roast chicken. The mild chicken absorbs all the zippy flavors of the dressing, to emerge from the oven fragrant and golden, flecked with green. To intensify the herbal flavor, some of the green goddess mixture is set aside to use as a sauce. You could even pour a little on a salad or some vegetables on the side, and enjoy the best of all the Green Goddess variations in one savory bite.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a blender, purée buttermilk, basil, chives, garlic, anchovies (if using), scallion, lime zest and juice, salt and pepper until smooth.
- Put chicken halves in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the Green Goddess marinade. (Save the rest to serve as a sauce.) Refrigerate for at least 6 hours or up to overnight.
- Heat oven to 500 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a rimmed baking sheet. (Discard the used marinade.) Pat chicken tops dry with paper towels and drizzle with oil. Roast until cooked through, about 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.
Nutrition Facts : @context http, Calories 815, UnsaturatedFat 34 grams, Carbohydrate 8 grams, Fat 55 grams, Fiber 1 gram, Protein 68 grams, SaturatedFat 17 grams, Sodium 1228 milligrams, Sugar 5 grams, TransFat 0 grams
Tips:
- For the best flavor, use fresh herbs whenever possible. If you don't have fresh herbs on hand, you can use dried herbs, but use only half the amount called for in the recipe.
- Don't overcook the chicken. Overcooked chicken will be dry and tough. Cook the chicken until it is just cooked through, then remove it from the heat and let it cool slightly before shredding it.
- Use a variety of vegetables in your chicken salad. This will add flavor, texture, and color to the dish. Some good vegetables to use include celery, onion, carrots, and grapes.
- Don't be afraid to experiment with different flavors. You can add a variety of spices and herbs to your chicken salad to create a unique and delicious dish. Some good spices to try include garlic powder, onion powder, paprika, and cumin.
- Make sure to chill the chicken salad before serving. This will help the flavors to meld and will make the salad more refreshing.
Conclusion:
Green Goddess Chicken Salad is a delicious and versatile dish that can be served as a main course, a side dish, or a sandwich filling. It is also a great way to use up leftover chicken. With a few simple ingredients, you can create a flavorful and healthy chicken salad that the whole family will enjoy.
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