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Green Goddess Chicken Salad

Photo: Greg Dupree; Styling: Lindsey Lower 

Active time 30 mins
Total time 1 hr

Serves 8

It's important to thinly slice the kale, otherwise it'll lead to a tough-to-chew salad. An easy way to do this is by stacking a few of the de-stemmed leaves on top of one other, rolling them into a cylinder, and thinly slicing the leaves. If you feel inclined to roast your own chickens, substitute those for the rotisserie ones called for. Serve leftovers on croissants, in collard green wraps, with garlic toast or crackers, or on their own.


  • 3/4 cup canola mayonnaise
  • 3/4 cup sour cream
  • 3 tablespoons fresh lemon juice
  • 1/2 cup finely chopped fresh parsley
  • 1/2 cup finely chopped fresh chives
  • 2 tablespoons finely chopped fresh tarragon
  • 2 garlic cloves, mashed to a paste with a pinch of salt
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups thinly sliced curly kale
  • 2 rotisserie chickens, meat removed and diced (about 6 1/2 cups)
  • 3/4 cup finely chopped celery
  • 3/4 cup finely chopped carrot

How to Make It

  1. Stir together mayonnaise, sour cream, lemon juice, parsley, chives, tarragon, garlic, salt, and pepper in a bowl until blended.

  2. Using your hands, massage the kale leaves. Combine kale and 3/4 cup of the dressing in a large bowl. Add chicken, celery, carrot, and remaining dressing to bowl; stir until thoroughly combined. Let chicken salad sit at least 30 minutes before serving.