Best 5 Green Goddess Chicken Salad Recipes

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Are you looking for a delicious and refreshing recipe that is perfect for summer? Look no further than green goddess chicken salad. This salad is packed with flavor, thanks to a combination of fresh herbs, creamy avocado, and tangy dressing. It's also incredibly easy to make, so you can have it on the table in no time. In this article, we'll share our favorite recipe for green goddess chicken salad, along with tips for customizing it to your liking. So grab your apron and let's get cooking!

Let's cook with our recipes!

GREEN GODDESS ROASTED CHICKEN



Green Goddess Roasted Chicken image

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

1 1/2 cups buttermilk or plain yogurt
1 cup packed basil leaves
1/4 cup packed chives
2 garlic cloves, peeled
2 anchovy fillets (optional)
1 scallion, white and green parts
Finely grated zest and juice of 1 lime
2 teaspoons coarse kosher salt
1 teaspoon black pepper
1 (4- to 5-pound) chicken, halved through the breast and back bones, patted dry with paper towels
1 to 2 tablespoons extra-virgin olive oil, for drizzling

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

GREEN GODDESS CHICKEN SALAD SANDWICH



Green Goddess Chicken Salad Sandwich image

Provided by Trisha Yearwood

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
1 teaspoon garlic salt
2 scallions, thinly sliced
4 cups shredded chicken (from 1 rotisserie chicken)
2 ribs celery, finely diced
1/2 red onion, finely diced
8 slices multigrain bread
1 beefsteak tomato, sliced
Kosher salt and freshly ground black pepper
1 cup sliced cucumber
1 cup alfalfa sprouts or celery leaves, or green of your choice
8 slices thick-cut bacon, cooked until crispy

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



Green-Goddess Chicken and Salad image

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

3/4 cup buttermilk or plain yogurt (not Greek)
3/4 cup mayonnaise
6 oil-packed anchovies
3 cloves green garlic, or 2 cloves regular garlic
3 cups mixed fresh tender herbs, such as basil, parsley, tarragon, and cilantro
2 scallions, chopped
1 tablespoon Dijon mustard
1 1/2 teaspoons grated lemon zest, plus 1/4 cup fresh juice (from 2 lemons)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 whole chicken (3 1/2 to 4 pounds), backbone removed
4 ounces bacon (4 slices), cut into 1/2-inch strips
4 cups torn Little Gem lettuce
2 cups pea shoots or tendrils
1 cup thinly sliced sugar snap peas
1/2 cup thinly sliced watermelon radishes

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



Green Goddess Chicken Salad image

This is made with a rotisserie bird and the creamy dressing usually tossed with a green salad! Melissa Rubel's recipe is wonderful! "The Green Goddess dressing - a mix of mayonnaise, sour cream, herbs, anchovies and lemon - was created at the Palace Hotel in San Francisco in the 1950's, as a tribute to an actor starring in a play called The Green Goddess." IT IS ON COVER OF: F&W Magazine, September 2009. Wine Suggestions: This robust salad could go with either a rosé or a light red like a Pinot Noir; both have good acidity and generous flavors. For a rosé, try the cherry-scented 2008 Mulderbosch; for a Pinot, look for the silky 2008 Cono Sur Vision. ;)

Provided by Manami

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

2 oil-packed anchovies, drained
1 small garlic clove
1/2 cup packed flat leaf parsley
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
fresh ground pepper
1 lb loaf ciabatta, upper half cut into 1-inch cubes (use bottom half for some other recipe)
2 lbs rotisserie chicken, meat pulled into large bite-size pieces (skin and bones discarded)
8 piquillo peppers, drained and quartered lengthwise (from a 9.8-ounce jar)
3 celery ribs, with leaves thinly sliced
1/2 cup pitted kalamata olives, halved or 1/2 cup black olives

Steps:

  • 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.
  • *Make Ahead: The dressing can be refrigerated for up to 2 days. .

Nutrition Facts : Calories 336.9, Fat 25.1, SaturatedFat 5.6, Cholesterol 77.8, Sodium 439.2, Carbohydrate 9.7, Fiber 1.1, Sugar 2.5, Protein 18.4

GREEN GODDESS CHICKEN SALAD



Green goddess chicken salad image

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

1 large avocado , stoned, peeled and chopped
½ tbsp olive oil
1 lime , zested and juiced
½ jalapeño , deseeded
½ small bunch of basil , torn
½ cucumber , sliced diagonally
2 medium eggs
3 Little Gem lettuces , quartered
50g sundried tomatoes
2 cooked skinless chicken breasts , shredded
2 spring onions , shredded
200g cooked quinoa
1 tbsp chopped pistachios

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

Tips:

  • Choose the right chicken: Use cooked chicken breast or rotisserie chicken for a quick and easy option. For a more flavorful salad, try using grilled or roasted chicken.
  • Don't overcook the chicken: Overcooked chicken will be dry and tough. Cook the chicken just until it is cooked through, then remove it from the heat and let it cool.
  • Use fresh herbs: Fresh herbs, such as parsley, cilantro, and chives, will add a bright and flavorful taste to the salad. If you don't have fresh herbs on hand, you can use dried herbs, but they will not be as flavorful.
  • Use a good quality mayonnaise: Mayonnaise is a key ingredient in chicken salad, so it's important to use a good quality mayonnaise. Look for a mayonnaise that is made with fresh eggs and oil, and avoid brands that contain a lot of sugar or preservatives.
  • Add some crunch: Adding some crunchy vegetables, such as celery, carrots, or almonds, will give the salad some texture and make it more satisfying to eat.
  • Season the salad to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of Dijon mustard for extra flavor.

Conclusion:

Green goddess chicken salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or a snack. It's easy to make and can be tailored to your own taste preferences. With its creamy, tangy, and herbaceous flavor, green goddess chicken salad is sure to be a hit with everyone who tries it.

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