Green Goddess Chicken Sandwiches

By CheeseDiva

Ingredients

• 2 chicken breasts, cut crosswise in half and pounded to 1/2-inch thickness
• Nonstick cooking spray or neutral oil
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon ground black pepper
• 1 small clove garlic (or 1/2 of a larger clove)
• 1/2 cup fresh herbs (I used 2 tablespoons each basil, chives, cilantro, and parsley)
• 1 avocado, peeled and pitted
• 7 ounces Greek yogurt
• 1 tablespoon honey
• 2 teaspoons fresh lemon juice
• 2 teaspoons white balsamic vinegar
• 1/4 teaspoon ground white pepper
• 4 hamburger buns or sandwich rolls
• 1 cup fresh baby spinach leaves

Details

Servings 4
Adapted from food52.com

Preparation

Step 1

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I'm officially in love with this healthy, creamy, herby sauce. It has a little tang from white balsamic vinegar and fresh lemon juice, and a bit of sweetness from honey. You can adapt this recipe for any leafy green herb you have around and you don't need four different herbs -- just a few would be fine. (Chervil, mint, and tarragon would be good, too. You could also put some spinach or green onions in the sauce. Do whatever you want!) Then grill up some chicken, dollop the sauce on, top with spinach and tomato, and enjoy! You could also shred up the chicken, toss it with the sauce, and make Green Goddess Chicken Salad Sandwiches.

WHAT: Green goddess dressing makes a regular chicken sandwich into a meal worthy for the deities (and it’s also good for the rest of us, too).

HOW: Grill chicken breasts, make a creamy green goddess sauce in the food processor, and then construct the perfect sandwich.

WHY WE LOVE IT: This grilled chicken sandwich is delicious in its own right, but it’s also the perfect vehicle for a dressing that we can make with any fresh herbs. The creamy avocado and the tangy Greek yogurt come together in a bright, smooth sauce that adds plenty of flavor to a simple summer dinner. We’ll welcome many more avocado-based condiments in the future.

Prepare grill for direct grilling over medium heat. Spray the chicken with nonstick spray (or brush with a neutral oil) and sprinkle with 1/2 teaspoon salt and ground black pepper.

Place chicken on the hot grill rack and cook 8 to 10 minutes, or until chicken loses its pink color throughout and reaches an internal temperature of 165° F. Remove the chicken from grill and let it stand 5 minutes.

Meanwhile, prepare the green goddess sauce: In a food processor, pulse garlic until finely chopped. Add herbs and pulse again until finely chopped.

Add avocado, yogurt, honey, lemon juice, vinegar, ground white pepper, and remaining 1/2 teaspoon salt. Process until mixture is well combined (there will be visible flecks of herbs).

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Does anyone know if you can make this dressing a day in advance?

It definitely can, Joanne! I've saved leftover dressing before, and it's still nice and green the next day. Just give it another stir before serving :) Enjoy!

My hubby and I loved this recipe so much that we are adding it to our "family favorites" cookbook - a rare honor! Thanks for sharing. As for the debate RE: green goddes: Get over it! If you don't like the recipe, then don't make it. The "culinary arts" boil down to one simple aspect: Does it taste good? The rest of it is all pompous posturing. If the most important thing in your life is correcting other people then YOU are the problem, not them.

This is delicious and simple no matter what you call it. I've made several different variations. My favorite so far has been with mint and cilantro and subbing lime juice for the lemon, giving it a SE asian twist.

We *loved* this recipe, foxloveslemons. Totes a keeper. But it makes a lot of dressing. Do u think I can freeze the leftovers? The yogurt probably yes.. but the avocado? What think?

Hi Lynne! Sorry, it *does* make a lot of dressing. I meant to make a note in the recipe that you'll have some left over, but I guess I forgot :( I have not tried freezing it, and I'm just not sure how it would do. Other ideas for it: use it as a salad dressing, chip or veggie dip, or stir it into shredded cooked chicken to make chicken salad! Hope that helps.

It does MATTER what it's named. You may not be be aware, as evidenced by your reply to Peaches49 not to substitute/add to much tarragon because it might overpower the other herbs - that IS Green Goddess dressing. It is not a generic term for green hued dressings. Chef Paul Roemer of the Palace Hotel in San Francisco is credited with creating it in 1923. Due to the times and the dynamic nature of recipes ( add a 1/4 tsp of salt, voila - new recipe) most could not avail themselves to copyright laws. You can bet your biscuits, Kraft and Wishbone are not paying residuals to Roemer's heir's. The very least fellow cooks can do is not abscond with the very title. If I posted a recipe for Eggs Benedict (Chef Charles Ranhofer, 1894) that started : 1 cup of salsa, you would be rightly piqued. Salsa, although great with eggs, is not hollandaise. You have come up with an amazing, original recipe with great complementary herbs. Give it your own name, like Zesty Spring Herb Dressing, do not demean yourself by hijacking an alliterative title that has nothing in common with the original recipe. You would not want to be referred to as chickenshatelimes, names do matter. I'm with Don on this

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