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's chicken salad, made with a rotisserie bird.
2 oil-packed anchovies, drained
1 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
How to Make It
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.