Green Goddess Chicken Salad
Provided by: Food&Wine
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.