Recipe: Green Goddess Chicken Salad

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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.

Enjoy!

GREEN GODDESS CHICKEN SALAD

SERVES 6

Ingredients:

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

Directions:

  1. 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.
  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.

Make Ahead:

The dressing can be made up to two days ahead and refrigerated.

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