Green Goddess Chicken Salad
Another great one from Food and Wine. Using rotisserie chicken and store-baked ciabatta makes it super fast, too. Here’s the recipe: Green Goddess Chicken Salad.
The recipe is very “herby” (parsley, basil, oregano and dill — hence the “Green Goddess”) and very fresh (thanks, lemon juice). The rotisserie chicken and ciabatta make it filling enough for a good weeknight dinner.
Here’s the dressing ready to go. My only changes to the recipe were to dispense with the anchovies, and to use reduced-fat mayo to make it a little healthier.
I made another substitution in the salad itself — grilled fresh red peppers instead of bottled piquillos. I know the character of piquillos is a little different from that of red bell peppers, but I preferred using the fresh peppers, quartered and grilled with a little olive oil until soft. I also omitted the olives from the recipe.
This is the loaf of bread I used in the salad. Ciabatta is typically a flat square or rectangular loaf. This was a “twisted ciabatta baguette”– just what my grocery store happened to have. I sliced it into one-inch slices, quartered those and threw them into the salad.
The Food and Wine article recommends serving this with a rose or a light red like Pinot Noir. I had a glass of MacMurray Ranch Pinot Noir with the salad and it was great.
Tagged with basil, celery, ciabatta, fast dinner, food and wine, green goddess dressing, lemon juice, oregano, parsley, piquillo peppers, red peppers, rotisserie chicken, salad dressing, salads
OMG…It looks superyummy. Wine will do better with it. Enjoyed your blog.
Thanks for checking out my blog.
I’m sorry, but this is just another unfortunate recipe from Food and Wine. It’s essentially a chicken salad sandwich that’s chopped up, tossed with a little extra mayo, and called a salad. The texture of a good sandwich doesn’t survive the transformation, as that nice bread becomes half-soggy chunks floundering in the faux green goddess dressing. This is classic Food and Wine stuff. Take a good, basic recipe, add a couple of expensive or difficult-to-find ingredients, give it a new name, and pretend it’s interesting and delicious.
I do like your idea of substituting the fresh roasted peppers for the hard-to-find piquillos.
Sorry you’re not a fan of the recipe. We enjoyed it. You have to serve it immediately, or yes, the bread chunks will become soggy.
If you want to complain about Food and Wine’s recipes, you’re in the wrong place. I consistently enjoy making them and eating them.
yummy dish. a must try for vegetarians.