Serves 4
Directions
- 1Wash and dry fresh herbs.
- 2Cut the stem part of the herbs.
- 3Add scallions, jalapeño, avocado, and garlic to a jar.
- 4Pour avocado oil into the jar to help blend.
- 5Juice a lime into the jar.
- 6Add a little bit of salt.
- 7Blend everything in the jar until smooth.
- 8Add 1/4 cup of mayonnaise to the dressing and stir.
- 9Dice the spring onions.
- 10Dice a green apple.
- 11Combine the shredded chicken, diced celery, diced snap peas, spring onions, and diced apple in a large bowl.
- 12Season the salad with salt.
- 13Pour the green goddess dressing over the salad.
- 14Toss the salad until everything is well combined and coated in dressing.
- 15Toast thin-sliced white bread on both sides in a pan with a little oil.
- 16Place a scoop of chicken salad on one slice of toasted bread.
- 17Top the chicken salad with plain kettle-cooked salted chips.
- 18Place the second slice of toasted bread on top to form a sandwich.
Ingredients
- 3 scallions
- 0.5 bunch cilantro
- 0.5 bunch flat leaf parsley
- 1 jalapeño
- 1 medium avocado
- 1 garlic clove
- 1 juice lime
- 1 juice lemon
- 0.33 cup avocado oil
- 0.25 cup mayonnaise
- salt
- 2 chicken breasts
- 2 celery sticks
- 2 scallions
- 1 cup snap peas
- 1 Granny Smith apple
Equipment
salad spinnerknifecutting boardjarimmersion blenderbowlplatecast iron pan
Tips
- Season a salad before the dressing goes in.
- For a sandwich, toast bread on both sides for more integrity.
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