Green Goddess Chicken Salad Sandwiches

Edit
Green Goddess Chicken Salad Sandwiches

Avocado forms the base of creamy green goddess dressing in this everyday chicken salad recipe. Made with lots of green herbs, capers and scallions, it’s tangy, vinegary and luxuriously creamy without the addition of any dairy or mayonnaise. Feel free to substitute other tender herbs you have on hand — chervil, chives and tarragon would all nod to classic green goddess dressing. For the chicken, you can roast bone-in, skin-on breasts, use leftover chicken or purchase a rotisserie chicken. Breast meat is more traditional for a chicken salad, but if you love thighs, by all means use them here. Pile the chicken salad onto toasted bread with lettuce and tomato for a standout sandwich, or eat it straight from the bowl with salted crackers or pita chips.

Rating

Ingredients

  • 1/2cup chopped scallions (from 3 to 4 scallions)
  • 1/2packed cup coarsely chopped fresh parsley
  • 1/3packed cup coarsely chopped fresh dill
  • 1/3packed cup coarsely chopped fresh mint leaves
  • 2tablespoons drained capers
  • 1large garlic clove
  • 1ripe Hass avocado, halved and pitted
  • 2tablespoons freshly squeezed lemon juice (from 1 lemon)
  • 2tablespoons white wine or Champagne vinegar
  • 2tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 3 1/2cups cooked shredded chicken breast (from a 3-pound rotisserie chicken)
  • Toasted bread, for serving
Set base servings to enable scaling:

Directions

In the bowl of a food processor, combine the scallions, parsley, dill, mint, capers and garlic and process until finely chopped.

Add the avocado, lemon juice, vinegar and olive oil. Season with salt and a few grinds of black pepper. Process until smooth, thick and creamy. Taste for seasonings and add more salt and pepper to taste.

Place the chicken in a large bowl. Add about 1 cup of the dressing and toss well, adding more to taste. Serve immediately, sandwiched between slices of toast, with the rest of the dressing on the side, or cover, placing plastic wrap directly on the surface of the chicken salad to prevent browning, and refrigerate for up to 2 days before serving.

Nutrition

Info
Trans Fat: 0 gramsFat: 20 gramsCalories: 442Saturated Fat: 3 gramsUnsaturated Fat: 14 gramsSodium: 743 milligramsSugar: 2 gramsFiber: 6 gramsCarbohydrate: 15 gramsProtein: 48 grams
Chicken & Poultry

Source: https://cooking.nytimes.com/recipes/1024528-green-goddess-chicken-salad-sandwiches