Green Goddess Chicken Salad Sandwiches
Published Jan. 18, 2024
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup chopped scallions (from 3 to 4 scallions)
- ½packed cup coarsely chopped fresh parsley
- ⅓packed cup coarsely chopped fresh dill
- ⅓packed cup coarsely chopped fresh mint leaves
- 2tablespoons drained capers
- 1large garlic clove
- 1ripe Hass avocado, halved and pitted
- 2tablespoons freshly squeezed lemon juice (from 1 lemon)
- 2tablespoons white wine or Champagne vinegar
- 2tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 3½cups cooked shredded chicken breast (from a 3-pound rotisserie chicken)
- Toasted bread, for serving
Nutritional analysis per serving (4 servings)
442 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 15 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 48 grams protein; 743 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In the bowl of a food processor, combine the scallions, parsley, dill, mint, capers and garlic and process until finely chopped.
- Step 2
Add the avocado, lemon juice, vinegar and olive oil. Season with salt and a few grinds of black pepper. Process until smooth, thick and creamy. Taste for seasonings and add more salt and pepper to taste.
- Step 3
Place the chicken in a large bowl. Add about 1 cup of the dressing and toss well, adding more to taste. Serve immediately, sandwiched between slices of toast, with the rest of the dressing on the side, or cover, placing plastic wrap directly on the surface of the chicken salad to prevent browning, and refrigerate for up to 2 days before serving.
Private Notes
Comments
This was delicious! I used parsley, dill, and chives (I find mint overwhelming), leftovers from the NYT recipe for slow cooker whole chicken, and made my sandwich with whole grain bread, lots of romaine leaves, and some small cut-up baby tomatoes. It was so good I had a second sandwich - and I never have more than one sandwich! And it's wonderful that it's much healthier than my usual chicken sandwich with mayo.
Subbed chickpeas for chicken to keep this vegan and it turned out delightful. The green mixture itself would also make a lovely dip with crackers or pita chips.
It seems like this would be good with tuna as well.
This is insanely good and infinitely healthier than most chicken salad recipes. Love that it’s a go-to protein filled snack or meal. I subbed mint for tarragon and it is spot on classic green goddess flavors. Eating it as we speak on a Lundberg rice cake. Heaven.
Best chicken for Chicken Salad: Poach boneless breast(s) (bone your own) in a saucepan, covered by 1/2" of water. Bring to a boil, skim, immediately turn down to a simmer, simmer for 4 minutes, turn off heat, add the carcasses on top (if using,) put on the lid, and let sit for 2 hours to overnight. (The carcass meat will steam.) Perfectly & gently cooked-through white meat, which will still be tender, not dried out! Drain, cool, dice or shred. Save the "stock": strain, chill, remove the fat.
@Cheri OMG!! Please do not leave warm chicken out overnight. That is a recipe for disaster. Your chicken should never take that long to cook.
Very casual recipe. I skipped the food processor and used only mint (didn't have any other herbs on hand in the winter) and a white onion which I let soak in water to remove some of the pungency. Still quite tasty.
First, catch your chicken. Then pluck it, ensuring all feathers are removed. Then...............!