Chicken-Quinoa Salad with Green Goddess Dressing

By Chez_Alexander

Ingredients

• 2/3 cup mayonnaise
• 1 tablespoon chopped fresh chives
• 1 teaspoon white wine vinegar
• 1/2 teaspoon anchovy paste
• 1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
• 1/4 teaspoon black pepper
• 1/2 cup loosely packed fresh parsley leaves, divided
• 1/3 cup loosely packed fresh tarragon leaves, divided
• 3/4 teaspoon kosher salt, divided
• 3/4 cup water
• 1/2 cup uncooked quinoa
• 5 cups torn butter lettuce (from 1 head)
• 3 cups pulled rotisserie chicken (from 1 chicken)
• 1/2 cup thinly sliced English cucumber (from 1 cucumber)
• 1/2 cup thinly sliced radishes (about 5 radishes)

Details

Servings 4
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

1. Process mayonnaise, chives, vinegar, anchovy paste, lemon zest, lemon juice, black pepper, 1⁄4 cup of the fresh parsley leaves, 1 tablespoon of the fresh tarragon leaves, and 1⁄4 teaspoon of the salt in a food processor until smooth, about 1 to 2 minutes. Set aside.

2. Bring water, quinoa, and remaining 1⁄2 teaspoon salt to a boil in a medium saucepan over medium-high. Stir and cover. Reduce heat to low, and cook until quinoa is tender and liquid is absorbed, about 15 minutes. Remove from heat; let stand 5 minutes. Remove lid, and fluff with a fork.

3. Toss together butter lettuce and remaining 1⁄4 cup each fresh parsley leaves and fresh tarragon leaves. Toss lettuce mixture lightly with about 1⁄4 cup dressing. Transfer to a serving platter. Sprinkle cooked quinoa over lettuce mixture; top with pulled rotisserie chicken. Arrange thinly sliced English cucumbers and thinly sliced radishes on top and around sides. Drizzle salad with an additional 1⁄4 cup dressing, and serve remaining dressing on the side, if desired.

Makes 4 servings.