Green Goddess Chicken Salad |
|
 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
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. ;) Ingredients:
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 |
Directions:
1. In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped.
2. Add the mayonnaise and lemon juice and process until smooth.
3. Fold in the chives; season with salt and pepper.
4. In a large bowl, toss the ciabatta with the chicken, piquillo peppers, celery and olives.
5. Add the dressing and toss to coat.
6. Season with salt and pepper and serve.
7. *Make Ahead: The dressing can be refrigerated for up to 2 days. .
|
|