The Green Goddess Dressing in this recipe is a bit thinner than most because I was using it with a delicate “Spring Mix” of lettuces. If you want it a bit thicker, feel free to substitute sour cream for half of the buttermilk.
Note: nutrition information is for the dressing only
Prep Time:10 min
Total Time:10 min
Category:Sauces and Dressings
Method:Blender or Food Processor
For the Dressing:
3/4 c (180 ml) Buttermilk
1/2 c (120 ml) Mayonnaise
2 T (30 ml) Lemon Juice
Pinch of Salt, 1/4 tsp black pepper
3 anchovies (packed in oil) or 3 tsp Anchovy Paste
1 clove garlic, minced
2 T Fresh Tarragon, chopped (or 2 tsp Dried)
1/4 c Chopped Chives
1/2 c Chopped Fresh Parsley
1 c Spinach (or Watercress)
For the Salad:
1 lb (454g) Thin-sliced chicken breasts, boneless and skinless
4 slices day-old bread, any type (I use Pumpernickel)
2 Tbsp Olive Oil
6 cups Salad greens (any type)
1 c sweet corn (or corn from 1 medium cob, cooked)
1 handful cherry tomatoes
1/2 cucumber, thin-sliced
Make the Green Goddess Dressing:
In a blender or bowl of food processor, mix together the buttermilk, mayonnaise, anchovies, garlic, and lemon juice. This should take 5 -10 seconds in a blender, or 3 pulses in a food processor.
Add the tarragon, chives, parsley and spinach to the buttermilk mixture. Mix or pulse until the green bits are tiny and the mixture is a beautiful green, about 20-30 seconds, or 10+ pulses.
Pour dressing into a serving dish or small jar or pitcher. Chill until serving time.
Make the Salad:
Season the chicken breasts with salt and pepper, and a spirinkling of dried tarragon. Cook on grill or pan for 4 minutes on each side, 8 minutes total. Check that they are 160F throughout. Remove to plate.
Cut the bread slices into 1/2-3/4 – inch cubes. Heat a frypan over Medium heat. Pour in the 2 Tbsp Olive (or other neutral) oil. When it shimmers, pour in the bread cubes. Salt and pepper generously.
Using a silicone spatula, continue to cook and turn the bread cubes until they are dry and crispy. This should take about 8-10 minutes. Remove to a bowl.
Chop the greens, slice the tomatoes and cucumber.
Compose individual or large salad with the greens, chicken, corn, tomatoes, cucumber and croutons.
Pour a bit of dressing over the salad, passing the rest at the table.
Serving Size:2 Tbsp (1 oz.)
Keywords: Green Goddess, Salad Dressing, Recipe, Green Goddess Chicken Salad