Green Goddess Chicken Salad
- 20m Prep Time
- 0sCook Time
- 20m Ready In
A creamy green goddess dressing with anchovies, herbs, and lemon coats rotisserie chicken, ciabatta, piquillo peppers, celery, and olives for a satisfying meal.
Ingredients
- 2 oil-packed anchovies drained
- 1 garlic
- 118 ml packed flat-leaf parsley leaves
- 59.1 ml packed basil leaves
- 59.1 ml coarsely chopped dill
- 14.8 ml fresh oregano
- 177 ml regular mayonnaise
- 37 ml lemon juice fresh
- 29.6 ml chives snipped
- Kosher salt and freshly ground pepper
- 1 ciabatta bottom crust reserved for another use, bread cut into 1-inch cubes
- 1 rotisserie chicken skin and bones discarded, meat pulled into large bite-size pieces
- 8 piquillo peppers drained and quartered lengthwise
- 3 inner celery ribs with leaves thinly sliced
- 118 ml pitted kalamata olives halved
Nutrition (per serving, estimated)
Estimated based off 9 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 120 mg
- Iron: 1.59 mg
- Magnesium: 28 mg
- Phosphorus: 88.2 mg
- Potassium: 446 mg
- Zinc: 0.69 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 garlic
- 118 ml packed flat-leaf parsley leaves
- 59.1 ml packed basil leaves
- 59.1 ml coarsely chopped dill
- 14.8 ml fresh oregano
- 177 ml regular mayonnaise
- Kosher salt and freshly ground pepper
Prepare
- Drain 2 oil-packed anchovies
- 37 ml lemon juice, fresh
- 29.6 ml chives, snipped
- 1 ciabatta, bottom crust reserved for another use, bread cut into 1-inch cubes
- 1 rotisserie chicken, skin and bones discarded, meat pulled into large bite-size pieces
- 8 piquillo peppers, drained and quartered lengthwise
- 3 inner celery ribs with leaves, thinly sliced
- Halve 118 ml pitted kalamata olives
Let's Cook
-
Step 1.
In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped.
-
Step 2.
Add the mayonnaise and lemon juice and process until smooth.
-
Step 3.
Fold in the chives; season with salt and pepper.
-
Step 4.
In a large bowl, toss the ciabatta with the chicken, piquillo peppers, celery and olives.
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Step 5.
Add the dressing and toss to coat.
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Step 6.
Season with salt and pepper and serve.