Green Goddess Chicken Salad

Green Goddess Chicken Salad
Photo by Petrina Tinslay


  • 0.5 cup(s) pitted kalamata olives
  • 1 1-pound loaf of ciabatta—bottom crust reserved for another use
  • Kosher salt and freshly ground pepper
  • 0.25 cup(s) coarsely chopped dill
  • 1 tablespoon(s) oregano leaves
  • 0.5 cup(s) packed flat-leaf parsley leaves
  • 2.5 tablespoon(s) fresh lemon juice
  • + 8 more ingredients
    • 2 tablespoon(s) snipped chives
    • 3 inner celery ribs with leaves
    • 0.25 cup(s) packed basil leaves
    • 2 oil-packed anchovies
    • 8 piquillo peppers ered lengthwise
    • 1 2-pound rotisserie chicken—skin and bones discarded
    • 1 small garlic clove
    • 0.75 cup(s) mayonnaise

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. In a large bowl, toss the ciabatta with the chicken, piquillo peppers, celery an...

View full recipe at Food & Wine


Variations on Green Goddess Chicken Salad

  • Green Goddess Chicken Salad
    • 1/4 cup coarsely chopped dill
    • 1 tablespoon oregano leaves
    • 1/2 cup packed flat-leaf parsley leaves
    • +11 other ingredients

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