Green Goddess Salad
With fresh mint, bright basil, daring dill, pungent garlic, salty capers and creamy yogurt and mayonnaise,
green goddess dressing puts on a dazzling show. It’s all big flavors and rich texture, so we like to pair it with ingredients that can hold their own next to its outsized personality.
In this recipe, we use chewy chickpeas, juicy grape tomatoes, crunchy celery and cucumber and lots of tangy feta. Lunds & Byerlys rotisserie chicken alongside the chickpeas means double the protein — it’s a full meal, yet it’s still as light and bright as a summer breeze.
Try it in the winter when you need a colorful pick-me-up. Try it in the warmer months when you’re craving something as sunshiny as the sky. And try it in the spring and fall simply because it’s super, super delicious.
4 servings
Preparation time: 30 minutes
Cook time: 20 minutes
Ingredients
For the green goddess dressing:
½ cup mayonnaise
½ cup plain whole milk yogurt
⅓ cup mint leaves
⅓ cup basil leaves
⅓ cup tarragon leaves
½ cup roughly chopped chives
½ cup dill fronds
1 cup parsley leaves and tender stems
2 garlic cloves, peeled
1 tablespoon drained capers
Zest from 1 lemon
Juice from 1 lemon
Kosher salt, to taste
Freshly ground black pepper, to taste
For the salad:
1 tablespoon extra virgin olive oil
1 cup chickpeas, drained and rinsed
1 head romaine lettuce, roughly chopped
2 cups shredded rotisserie chicken
1 celery stalk, thinly sliced
1 cucumber, small diced
½ cup grape tomatoes, halved
½ cup crumbled feta
Directions
- To make the dressing: In a 1-quart Mason jar, combine the mayonnaise, yogurt, mint, basil, tarragon, chives, dill, parsley, garlic cloves, capers, lemon zest and lemon juice, and season with salt and black pepper. Using an immersion blender, blend until fully combined and smooth. Note: If you don’t have an immersion blender, you can make the dressing in a standard blender.
- To assemble the salad: Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chickpeas and stir consistently. Cook until crispy and browned, about 8 minutes. Transfer to a paper towel-lined plate.
- In a large serving bowl, combine the romaine lettuce, rotisserie chicken, chickpeas, celery, cucumber, grape tomatoes and feta.
- Pour 1 cup of the dressing over the salad and toss to combine. Serve immediately.
- Leftover salad dressing can be stored in an airtight container in the refrigerator for up to 7 days.
Recipe adapted from: Bon Appetit
