Green Goddess Chicken Salad

By BobD

Green Goddess dressing—a mix of mayonnaise, sour cream, herbs, anchovies and lemon—was created at the Palace Hotel in San Francisco in the 1920s, as a tribute to an actor starring in a play called The Green Goddess. The creamy dressing is typically tossed with a green salad, but it's also addictive in Melissa Rubel Jacobson's chicken salad, made with a rotisserie bird.

Ingredients

• 2 oil-packed anchovies, drained
• 1 small garlic clove
• 1/2 cup packed flat-leaf parsley leaves
• 1/4 cup packed basil leaves
• 1/4 cup coarsely chopped dill
• 1 tablespoon oregano leaves
• 3/4 cup mayonnaise
• 2 1/2 tablespoons fresh lemon juice
• 2 tablespoons snipped chives
• Kosher salt and freshly ground pepper
• One 1-pound loaf of ciabatta—bottom crust reserved for another use, bread cut into 1-inch cubes
• One 2-pound rotisserie chicken—skin and bones discarded, meat pulled into large bite-size pieces
• 8 piquillo peppers (from a 9.8-ounce jar), drained and quartered lengthwise
• 3 inner celery ribs with leaves, thinly sliced
• 1/2 cup pitted kalamata olives, halved

Details

Servings 6
Cooking time 35mins
Adapted from foodandwine.com

Preparation

Step 1

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 and olives. Add the dressing and toss to coat. Season with salt and pepper and serve.