Green Goddess Chicken Salad


I discovered this recipe at the Food and Wine website. It’s a recipe for a salad with green goddess dressing, by Melissa Rubel Jacobson.

Green goddess is a really wonderful dressing that uses lots of fresh herbs, which accounts for the green color. Sometimes an avocado is included as well. According to Food and Wine, the dressing was created at the Palace Hotel in San Francisco in the 1920’s, as a tribute to an actor starring in a play called The Green Goddess. Never heard of it, but it’s slightly before my time.

Today I’m following Ms. Jacobson’s recipe for green goddess dressing, but not so much her salad.

Create any kind of salad you want with your favorite ingredients, and drizzle on the beautiful green goddess dressing, which I made exactly as printed. It’s good!

Green Goddess Chicken Garden Salad
Moderately Adapted

2 oil-packed anchovies, drained
1 garlic clove
1/2 cup packed flat-leaf parsley leaves
1/4 cup packed basil leaves
1 tablespoon oregano leaves
Few sprigs of fresh thyme
3/4 cup mayonnaise
2 1/2 tablespoons fresh lemon juice
2 tablespoons snipped chives
Kosher salt and freshly ground pepper

2 grilled chicken breasts, sliced or chopped
1 head romaine or butter lettuce, chopped
1/2 small cabbage, chopped
Approximately 1/2 garbanzo beans, well drained
1 pint cherry tomatoes, halved
Peas or asparagus, optional
Hard-boiled eggs, optional

In a blender, purée mayonnaise with the herbs, lemon juice, and chives until smooth. Taste and season with salt and pepper.

This makes approximately 1 cup of dressing.

For the salad, there are so many options for preparing and serving. I chose to create a composed salad, just because they’re pretty.

Alternatively, you could combine chopped chicken, garbanzo beans, and tomatoes with some of the dressing, and serve on top of the lettuce and cabbage.

But that’s not as pretty, especially if you have company.

Just about any salad ingredient that goes well with an herby dressing will work perfectly.

47 thoughts on “Green Goddess Chicken Salad

  1. Interesting info Mimi. I’ve eaten my share of Green Goddess salad dressing, but never new it’s history. I guess I just thought it was something that Kraft invented. I’m going to have to whip up a batch of it for our next salad night. I think maybe with an avocado.

    • Actually, might I recommend that you follow this recipe exactly? It’s really really good! And as you know an avocado won’t really change the flavor, and the texture is already nice. Just a suggestion!

  2. Greek Goddess is such a wonderful salad dressing! Makes a great dip, too. One of those recipes from my childhood that definitely worth bringing back. Your salad looks SO good — thanks.

    • Right. I think I remember that. It’s kind of too sweet for me, but I’m sure it was in the original recipe I used for inspiration.

  3. This dressing and assembling is truly Labour of love for food. It looks amazing and I’m going by your suggestion to follow the recipe as It is to copy the result, Hope it tastes the same. Thanks for an amazing recipe.

    • It will! It will definitely taste the same. I rarely rarely follow a recipe, but this one is perfect! Enjoy!

  4. I really like making store bought Mayonnaise into something that tastes like you actually want to eat it. This is looking good – it’s the anchovies I’m sure that pep it up. My Basil is coming to an end but there is enough to make this. Also Tarragon as Ronit mentioned sounds a good addition as well.
    Thankyou Mimi for this lovely dressing/dip – will be on for lunch today. :))

    • It’s so good. I am just not a huge tarragon fan, but if you are it would go well with the others. Dill, also.

  5. Such a pretty salad, Mimi — like a painting. I love a main course salad like this. I will triple the dressing to have some on hand after the salad. Yum. :-) ~Valentina

  6. I love any kind of green sauce and I will get basil on my next shopping trip to make this salad. Do you put the anchovies in the dressing or on the salad?

  7. What a thoroughly lovely salad, so perfect that I’d say it was company-worthy. I have yet to try green goddess dressing and this salad seems like the perfect delivery method.

    • It was a great salad for the herby dressing. I hope you get a chance to make it. And it makes a good dip!

    • Thanks. This recipe, to me, is perfect. You can always add dill and tarragon as well, but i prefer the herbs my way, as they are in the recipe.

  8. This dressing actually sounds really nice. I say “actually” since my only exposure has been to the bottled variety and, well, it wasn’t my thing, I’m usually a minimalist when it comes to dressing salads, but this is tempting.

    • I agree on all counts. Nothing beats a basic vinaigrette. But this one is fresh, and of course probably nothing like bottled versions.

    • I’ve seen them used in GG dressing but really, what a waste of an avocado. I think. I’d much rather have them in a salad, and then use the GG! That’s just me. But I don’t think an avocado is supposed to be in GG.

  9. that dressing sounds incredibly tasty mimi. i must give that a go next time we have salad – in about 6 months:-) Winter is almost upon us now…

    • Oh goodness. That sounds good to me even though it’s been strangely cold here. I’m ready for my tomatoes to grow!

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