Green Goddess Chicken Salad Sandwiches

By Lidey Heuck

Published January 17, 2024

  • Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 1
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5(1,199)
Comments
Read comments

Avocado forms the base of creamy green goddess dressing in this everyday chicken salad recipe. Made with lots of green herbs, capers and scallions, it’s tangy, vinegary and luxuriously creamy without the addition of any dairy or mayonnaise. Feel free to substitute other tender herbs you have on hand — chervil, chives and tarragon would all nod to classic green goddess dressing. For the chicken, you can roast bone-in, skin-on breasts, use leftover chicken or purchase a rotisserie chicken. Breast meat is more traditional for a chicken salad, but if you love thighs, by all means use them here. Pile the chicken salad onto toasted bread with lettuce and tomato for a standout sandwich, or eat it straight from the bowl with salted crackers or pita chips. 

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Ingredients

Yield:4 servings

  • ½ cup chopped scallions (from 3 to 4 scallions)

  • ½ packed cup coarsely chopped fresh parsley

  • ⅓ packed cup coarsely chopped fresh dill

  • ⅓ packed cup coarsely chopped fresh mint leaves

  • 2 tablespoons drained capers

  • 1 large garlic clove

  • 1 ripe Hass avocado, halved and pitted

  • 2 tablespoons freshly squeezed lemon juice (from 1 lemon)

  • 2 tablespoons white wine or Champagne vinegar

  • 2 tablespoons extra-virgin olive oil

  • Salt and freshly ground black pepper

  • 3 ½ cups cooked shredded chicken breast (from a 3-pound rotisserie chicken)

  • Toasted bread, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

15 grams carbs; 144 milligrams cholesterol; 442 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 6 grams fiber; 743 milligrams sodium; 48 grams protein; 2 grams sugar

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

  1. Step 1

    In the bowl of a food processor, combine the scallions, parsley, dill, mint, capers and garlic and process until finely chopped.

  2. 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.

  3. 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.

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Ratings

5 out of 5
1,199 user ratings
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Comments

Karen

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.

Hannah

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.

Hiliry Harvey

It seems like this would be good with tuna as well.

Emma D

I used tuna instead of chicken, it was SO good. Also added nutritional yeast

SRM

This simply is just not very good. And I added extra olive oil for creaminess.

julie

Made as written but used chickpeas instead of chicken (briefly process in food processor) and no mint. Thank you to the reviewer who suggested the chickpea swap. Excellent!!

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