Green Goddess Chicken Salad

Photography by Allyson Regan

Generally speaking, I’m not a huge fan of chicken salad. I mean, sometimes I like it, but I don’t seek it out. But I love making this green goddess chicken salad for weekly meal prep. It’s the perfect update to a classic deli staple. Not to mention that it includes avocado which is having the longest moment in food right now.

Let’s talk about chicken salad for a minute. You can make this as easy or semi-difficult as you want. The easiest way would be to buy a rotisserie chicken or even shredded chicken and add a bottle green goddess dressing with a bit of mayo. Or, you can poach some raw chicken with a couple bay leaves, celery, carrots, onions, and garlic, with the dressing recipe below. Make sure to cool the chicken completely before mixing together. And be sure to gently mix to combine, there’s nothing worse than chicken salad that gets over mixed and turns into a paste.

Photography by Allyson Regan

Green Goddess Chicken Salad

2 large chicken breasts, poached and shredded into large chunks

1 cup parsley

1/2 cup tarragon

1/4 cup chives

2 tbsp lemon juice

1/2 avocado

1/2 cup mayo

1/2 tbsp garlic, minced

salt and pepper

Combine all ingredients besides the chicken in a blender. Taste and reseason with salt and pepper if needed. Toss with the shredded chicken. Enjoy on a sandwich with thick slices of juicy tomatoes or on triscuits or even by the spoonful!

Photography by Allyson Regan

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