Greengoddesssalad Recipes

GREEN GODDESS SALAD DRESSING

Steps:

• Mix together mayonnaise, anchovy, green onion, parsley, chives, vinegar and tarragon.
• Refrigerate until ready to serve and pour over favorite salad or greens.

CHOPPED GREEN GODDESS SALAD

Steps:

• Place chopped cabbage, cucumbers and green onions in a large bowl.
• Add all the dressing ingredients to a blender or food processor and blend until creamy with a bright green color.
• Pour the dressing over the prepared vegetables and toss to combine.
• Enjoy with tortilla chips, if desired.

GREEN GODDESS CHICKEN SALAD

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.

CHEF JOHN'S GREEN GODDESS DRESSING

Steps:

• Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.

GREEN-GODDESS CHICKEN AND SALAD

Steps:

• Combine buttermilk, mayonnaise, anchovies, garlic, herbs, scallions, mustard, lemon zest and juice, and oil in a blender. Purée until smooth; season with 1 teaspoon salt and 1/4 teaspoon pepper. Pat chicken dry and season generously with salt. Place in a resealable bag and add 2 cups dressing; seal and massage to evenly coat chicken in dressing. Refrigerate at least 4 hours and up to 1 day. Cover and refrigerate remaining dressing until ready to use.
• Preheat oven to 425°F. Remove chicken from refrigerator and let stand 30 minutes at room temperature. Wipe excess dressing from chicken and lightly pat dry; place on a rimmed baking sheet lined with parchment. Drizzle with oil and season lightly with salt. Roast, breast-side up, until skin is dark golden and a thermometer inserted into thickest part registers 160°, 40 to 50 minutes (depending on size). Let stand 20 minutes.
• Meanwhile, cook bacon in a skillet over medium heat, stirring occasionally, until crisp, 5 to 6 minutes. Transfer to paper towels to drain and cool. Toss lettuce, pea shoots, snap peas, radishes, and bacon with one-third of reserved dressing. Season with salt and pepper. Carve chicken and serve alongside salad, with remaining dressing.

GREEN GODDESS SALAD

Steps:

• Tip the dressing ingredients into a jar with a splash of water and shake well.
• Tip the salad into a bowl and keep in the fridge for up to a day. Before serving, dress the salad.

GREEN GODDESS SALAD DRESSING

Steps:

• Place all ingredients in a blender; cover and process until smooth. Transfer to a bowl or jar; cover and store in the refrigerator.