Photo: © Petrina Tinslay
Yield
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's chicken salad, made with a rotisserie bird.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews