Green Goddess Chicken Salad

Name: Green Goddess Chicken Salad
Yield: 6
Ingredients: 2 oil-packed anchovies, drained; 1 garlic clove; ½ cup packed flat-leaf parsley leaves; ¼ cup packed basil leaves; ¼ cup coarsely chopped dill; 1 tablespoon oregano leaves; ¾ cup mayonnaise; 2 ½ 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; ½ cup pitted kalamata olives, halved

2 Ratings
1 Review

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.

By Melissa Rubel Jacobson

Recipe by Food & Wine September 2009

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Green Goddess Chicken Salad

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Green Goddess Chicken Salad

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Recipe Summary test

Ingredients

Directions

Reviews (1)

All Reviews for Green Goddess Chicken Salad