Green Goddess Chicken And Salad Recipes

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GREEN GODDESS CHICKEN SALAD



Green Goddess Chicken Salad image

Provided by Ree Drummond : Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 15

1/2 cup mayonnaise
1/2 cup Greek yogurt
1/4 cup milk
1/4 cup packed spinach
1/4 cup torn fresh basil, plus some for garnish
1/4 cup fresh parsley, chopped, plus some for garnish
1 clove garlic
Zest of 1 lemon
Kosher salt and freshly ground black pepper
3 cups cubed rotisserie chicken
2 cups green grapes
1/2 cup chopped walnuts
3 scallions, sliced
1 small cucumber, diced
Serving suggestions: lettuce leaves, bread or wraps

Steps:

  • For the dressing: Place the mayonnaise, Greek yogurt, milk, spinach, basil, parsley, garlic and lemon zest in a blender with a pinch of salt and pepper. Blend until smooth, then taste and adjust seasoning as needed. Set aside.
  • For the salad: Add the chicken, grapes, walnuts, scallions and cucumber to a large bowl. Pour the dressing over the salad ingredients and toss to combine. Transfer to a serving bowl and garnish with the basil and parsley. Serve on a bed of lettuce, in a sandwich or wrap, or cover and chill until needed.

GREEN GODDESS CHICKEN SALAD SANDWICH



Green Goddess Chicken Salad Sandwich image

Provided by Trisha Yearwood

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
1 teaspoon garlic salt
2 scallions, thinly sliced
4 cups shredded chicken (from 1 rotisserie chicken)
2 ribs celery, finely diced
1/2 red onion, finely diced
8 slices multigrain bread
1 beefsteak tomato, sliced
Kosher salt and freshly ground black pepper
1 cup sliced cucumber
1 cup alfalfa sprouts or celery leaves, or green of your choice
8 slices thick-cut bacon, cooked until crispy

Steps:

  • For the dressing: Puree the sour cream, mayonnaise, lemon juice, parsley, tarragon, garlic salt and scallions in a blender until very smooth. Set aside.
  • For the sandwich: Add the dressing to a medium bowl with the chicken, celery and red onion. Mix until well combined. At this point you can make sandwiches or refrigerate until you are ready to serve. If you are serving sandwiches right away, place a scoop of chicken salad on top of a piece of bread. Top with the tomato slices and season with salt and pepper. Top with the cucumber slices, a mound of sprouts, the bacon and a second slice of bread. Repeat to make 3 more sandwiches. Serve immediately.

GREEN GODDESS ROASTED CHICKEN



Green Goddess Roasted Chicken image

Green Goddess dressing - a creamy, piquant blend of herbs, garlic and anchovies - is good to eat on salad. And it's wonderful as a dipping sauce for vegetables. But its best use may be as a marinade for roast chicken. The mild chicken absorbs all the zippy flavors of the dressing, to emerge from the oven fragrant and golden, flecked with green. To intensify the herbal flavor, some of the green goddess mixture is set aside to use as a sauce. You could even pour a little on a salad or some vegetables on the side, and enjoy the best of all the Green Goddess variations in one savory bite.

Provided by Melissa Clark

Categories     dinner, roasts, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups buttermilk or plain yogurt
1 cup packed basil leaves
1/4 cup packed chives
2 garlic cloves, peeled
2 anchovy fillets (optional)
1 scallion, white and green parts
Finely grated zest and juice of 1 lime
2 teaspoons coarse kosher salt
1 teaspoon black pepper
1 (4- to 5-pound) chicken, halved through the breast and back bones, patted dry with paper towels
1 to 2 tablespoons extra-virgin olive oil, for drizzling

Steps:

  • In a blender, purée buttermilk, basil, chives, garlic, anchovies (if using), scallion, lime zest and juice, salt and pepper until smooth.
  • Put chicken halves in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the Green Goddess marinade. (Save the rest to serve as a sauce.) Refrigerate for at least 6 hours or up to overnight.
  • Heat oven to 500 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a rimmed baking sheet. (Discard the used marinade.) Pat chicken tops dry with paper towels and drizzle with oil. Roast until cooked through, about 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.

Nutrition Facts : @context http, Calories 815, UnsaturatedFat 34 grams, Carbohydrate 8 grams, Fat 55 grams, Fiber 1 gram, Protein 68 grams, SaturatedFat 17 grams, Sodium 1228 milligrams, Sugar 5 grams, TransFat 0 grams

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