Inspired by the cover of a Food and Wine issue from last year, today I made my version of a Green Goddess Chicken Salad. I took quite a few liberties with the ingredients, but tried to keep the integrity of the recipe -a creamy, herby, lemony dressing. Ordinarily, the creamy dressing is typically tossed with a green salad, but here it is added it to a chicken salad.
Interesting factoid: The coined "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. (This, according to Food and Wine.)
- two poached chicken breasts, pull meat apart into large pieces (the F&W recipe calls for rotisserie chicken, skin and bones discarded)
- 5 celery stalks, with leaves (the light-colored ones near the core of the bunch), thinly sliced
- 1/2 red onion, chopped
In food processor, pulse together the following: 1 cup chopped cilantro, 1 cup chopped parsley, 1/2 cup chopped mint, 1 clove garlic, lemon juice of one small lemon. In bowl, mix together 1 cup plain yogurt, 3 tbs mayonnaise*, and the lemon-herb mixture. Set aside in refrigerator to chill.
In separate bowl, toss together chicken, celery, and onions. Fold in half of the dressing, adding more until you have your desired amount. Salt and cracked pepper to taste.
*I'm not a big mayo fan, so I used a small amount and substituted the rest with yogurt. You could also use sour cream instead.