I realized that it’s been awhile since I posted a real recipe! I made this last week for dinner, and I have to say it was absolutely delicious. It was the cover shot on this month’s Food & Wine magazine. It’s not an every day meal, as I wouldn’t call it exactly “diet friendly” but sometimes you just gotta enjoy things that are good, regardless. (It’s especially good if you use fresh herbs from the garden, like I did.) Don’t skip the anchovies – even if you don’t like them – it is intergral to the taste of the dressing. Also, I couldn’t find piquillo peppers to save my life, so I used pickled cherry peppers instead.
GREEN GODDESS CHICKEN SALAD
2 oil-packed anchovies, drained
1 garlic clove
1/2 c. packed fresh flat leaf parsley leaves
1/4 c. packed fresh basil leaves
1 TBS. fresh oregano leaves
3/4 c. mayonnaise
2 1/2 TBS fresh lemon juice
2 TBS fresh snipped chives
kosher salt and freshly ground pepper
1 lb. loaf of ciabatta, bottom crust removed, cut into 1 inch cubes
1 2 lb. rotisserie chicken, skin and bones discarded, meat pulled into bite size pieces
3 inner celery ribs, with leaves, thinly sliced
8 piquillo peppers from jar, drained and quartered
1/2 c. pitted kalamata olives, halved
- In a food processor, pulse the anchovies, garlic, parsley, basil, 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 and olives. Add the dressing and toss to coat. Season with salt and pepper and serve.
The dressing can be made up to two days ahead and refrigerated.