Chicken Salad with Green Goddess Dressing
- Prep Time: -
- Cook Time: -
- Serves: 6
Recipe Provided By: Food & Wine
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Ingredients
- 1 Hass avocado, coarsely chopped
- 1/3 cup buttermilk
- 1/4 cup chopped parsley
- 2 tablespoons low-fat mayonnaise
- 2 tablespoons low-fat sour cream
- 2 tablespoons minced chives
- 1 tablespoon chopped tarragon
- 1 anchovy fillet, chopped
- 3 1/2 teaspoons Champagne vinegar
- Salt and freshly ground pepper
- 18 ounces cooked chicken breast without skin, chopped
- 1 tablespoon extra-virgin olive oil
- 2 medium cucumbers - peeled, seeded and cut into 1/2-inch dice
- 1 tomato, cut into 1/2-inch dice
- 4 cups baby arugula
Nutrition Info
Per Serving
- Calories: 271 kcal
- |
- Carbohydrates: 8 g
- |
- Dietary Fiber: 2 g
- |
- Fat: 15 g
- |
- Protein: 25 g
- |
- Sugars: 4 g
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Cooking Directions
- In a blender, puree the avocado with the buttermilk, parsley, mayonnaise, sour cream, chives, tarragon, anchovy and 1 1/2 teaspoons of the Champagne vinegar. Scrape the dressing into a bowl and season with salt and pepper. Add the chopped chicken breast and toss to coat.
- In another bowl, whisk the olive oil with the remaining 2 teaspoons of Champagne vinegar. Stir in the diced cucumbers and tomato and season with salt and pepper.
- Mound the baby arugula on plates. Pile the chicken salad on the arugula. Spoon the cucumber and tomato salad alongside and serve right away.
Yield: 6 servings
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