Green Goddess Chicken Salad
Green Goddess Chicken Salad- Rotisserie chicken and fresh herbs marry together for a fresh new spin on a classic comfort sandwich.
March 25, 2021 by Nicole Collins
It's happening!
We're FINALLY coming out of the days of doom and gloom!
The days are longer. The air is warmer. The colors are brighter. We're in that time of year when things start to come back to life, and that makes me so stinking happy!
About 2 weeks ago, I planted seeds for my herb garden with the hopes that I'm not just a one hit wonder. We all know that I'm far from a plant whisperer, but I had such success last year growing my garden all by myself from seeds that I thought I'd give it another shot.
Well, guess what? Those seed babies are GROWING!
They are far from harvestable, but my little seedlings are so cute! They're growing strong, they're looking great, and they actually smell like the herbs they're supposed to be. I don't want to jinx myself, but I'm going to go ahead and call that a win!
My baby herbs will (hopefully) be a bountiful garden of deliciousness very soon; but for now, they're the inspiration for today's recipe.
Today, we're making Green Goddess Chicken Salad!
This recipe could not be easier to whip up thanks to a little help from a grocery store favorite item. But, it's also bursting at the seams with flavor thanks to all the fresh herbs we're going to throw in here. So, let's get to it!
Let's start with the green goddess mayo. We need some fresh parsley, the green part of a green onion, some fresh basil, a little lemon juice, and a splash of worcestershire sauce. We're going to toss everything into a small food processor or blender, let it break down a little bit, then add in some mayonnaise to the party. We'll give everything another blitz in the food processor until the mayo and herbs become one, and that's the base of our chicken salad.
Easy breezy!
To our herby dressing, we're going to add one of my favorite grocery store shortcuts...rotisserie chicken! I could go on all day about why store bought rotisserie chickens are amazing, but they kind of speak for themselves. They're so inexpensive. They're always perfectly juicy and delicious. They can stretch pretty far to feed a crowd. And, they come piping hot so they can go straight from the container to the dinner table. You can't beat that!
If you can plan your timing to make this happen, I highly recommend mixing this chicken salad while the chicken is still warm. Mixing the diced chicken with the herb mayonnaise while it's warm really helps the flavors infuse into the chicken. If you can't, you'll still have a delicious salad. But if you can, definitely do it.
I used a mix of light and dark meat chicken for this salad, but you can absolutely use what you like. The last item we need is a little bit of diced celery, and we're ready to mix! Toss everything together until the chicken is totally coated in the herb dressing, toss the chicken salad into the fridge for at least an hour to give the flavors a chance to marry, and then it'll be time to eat!
This chicken salad is like summer on a sandwich. It's light and fresh. It's herbaceous and full of flavor. It's a bright beautiful color. But, it's also super comforting just like the chicken salad sammies we all know and love.
SO MUCH YUMMINESS!
Ok, everyone! Thanks for hanging in there while I took a mini hiatus this week. But, we'll be back to 2-3 recipes a week very soon!
I hope you all enjoy this one as much as I do. Let's eat!
Green Goddess Chicken Salad
Serves: 4 Print
Ingredients:
½ cup parsley, chopped
1 green onion, green parts only (about 2 tbsp), chopped
2 tbsp basil, chopped
½ tsp worcestershire sauce
½ tbsp lemon juice
pepper, to taste
½ cup mayonnaise
2 stalks celery, diced
2 cups rotisserie chicken, diced
croissants, crackers, or rolls, for serving
Directions:
Make the Green Goddess Mayo: In a food processor, add parsley, green onion, basil, worcestershire, lemon juice, and pepper. Process for a few seconds until broken down. Add mayonnaise. Process until combined and smooth.
Finish the Chicken Salad: Add chicken and celery to a mixing bowl with the green goddess mayonnaise. Stir to combine. Refrigerate for at least 1 hour before serving. Serve on croissants, rolls, or with crackers. Enjoy!
Recipe notes:
*If you're able, make this chicken salad while the rotisserie chicken is still warm. Mixing the dressing into the chicken while it's warm really helps it absorb all of those delicious flavors.
*I used a mix of light and dark meat for this chicken salad. Use whatever you like!
*This is my go small food processor for ALL dressings, sauces, and smaller jobs.
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