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Green Goddess Chicken Salad

First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Green Goddess Chicken Salad

Green Goddess Chicken Salad
Petrina Tinslay
Provided by:
total prep
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 . The creamy dressing is typically tossed with a green salad, but it's also addictive in Melissa Rubel's chicken salad, made with a rotisserie bird.


  • 2 oil-packed anchovies, drained
  • 1 small garlic clove
  • 1/2 cup(s) packed flat-leaf parsley leaves
  • 1/4 cup(s) packed basil leaves
  • 1/4 cup(s) coarsely chopped dill
  • 1 tablespoon(s) oregano leaves
  • 3/4 cup(s) mayonnaise
  • 2 1/2 tablespoon(s) fresh lemon juice
  • 2 tablespoon(s) snipped chives
  • Kosher salt and freshly ground pepper
  • 1 1-pound loaf of ciabatta?bottom crust reserved for another use, bread cut into 1-inch cubes
  • 1 2-pound rotisserie chicken?skin and bones discarded, meat pulled into large bite-size pieces
  • 8 piquillo peppers ered lengthwise, from a 9.8-ounce jar drained and quart
  • 3 inner celery ribs with leaves, thinly sliced
  • 1/2 cup(s) pitted kalamata olives, halved


  • 1. In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped. Add the mayonnaise and lemon juice and process until smooth. Fold in the chives; season with salt and pepper.
  • 2. In a large bowl, toss the ciabatta with the chicken, piquillo peppers, celery and olives. Add the dressing and toss to coat. Season with salt and pepper and serve.


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