Green Goddess Chicken Salad
Serves 4
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Green Goddess Chicken Salad
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Serves 4
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Directions
1
Wash and dry fresh herbs.
2
Wash and dry fresh herbs.
3
Wash and dry fresh herbs.
4
Cut the stem part of the herbs.
5
Cut the stem part of the herbs.
6
Cut the stem part of the herbs.
7
Add scallions, jalapeño, avocado, and garlic to a jar.
8
Add scallions, jalapeño, avocado, and garlic to a jar.
9
Add scallions, jalapeño, avocado, and garlic to a jar.
10
Pour avocado oil into the jar to help blend.
11
Pour avocado oil into the jar to help blend.
12
Pour avocado oil into the jar to help blend.
13
Juice a lime into the jar.
14
Juice a lime into the jar.
15
Juice a lime into the jar.
16
Add a little bit of salt.
17
Add a little bit of salt.
18
Add a little bit of salt.
19
Blend everything in the jar until smooth.
20
Blend everything in the jar until smooth.
21
Blend everything in the jar until smooth.
22
Add 1/4 cup of mayonnaise to the dressing and stir.
23
Add 1/4 cup of mayonnaise to the dressing and stir.
24
Add 1/4 cup of mayonnaise to the dressing and stir.
25
Dice the spring onions.
26
Dice the spring onions.
27
Dice the spring onions.
28
Dice a green apple.
29
Dice a green apple.
30
Dice a green apple.
31
Combine the shredded chicken, diced celery, diced snap peas, spring onions, and diced apple in a large bowl.
32
Combine the shredded chicken, diced celery, diced snap peas, spring onions, and diced apple in a large bowl.
33
Combine the shredded chicken, diced celery, diced snap peas, spring onions, and diced apple in a large bowl.
34
Season the salad with salt.
35
Season the salad with salt.
36
Season the salad with salt.
37
Pour the green goddess dressing over the salad.
38
Pour the green goddess dressing over the salad.
39
Pour the green goddess dressing over the salad.
40
Toss the salad until everything is well combined and coated in dressing.
41
Toss the salad until everything is well combined and coated in dressing.
42
Toss the salad until everything is well combined and coated in dressing.
43
Toast thin-sliced white bread on both sides in a pan with a little oil.
44
Toast thin-sliced white bread on both sides in a pan with a little oil.
45
Toast thin-sliced white bread on both sides in a pan with a little oil.
46
Place a scoop of chicken salad on one slice of toasted bread.
47
Place a scoop of chicken salad on one slice of toasted bread.
48
Place a scoop of chicken salad on one slice of toasted bread.
49
Top the chicken salad with plain kettle-cooked salted chips.
50
Top the chicken salad with plain kettle-cooked salted chips.
51
Top the chicken salad with plain kettle-cooked salted chips.
52
Place the second slice of toasted bread on top to form a sandwich.
53
Place the second slice of toasted bread on top to form a sandwich.
54
Place the second slice of toasted bread on top to form a sandwich.
Ingredients
3 scallions
3 scallions
3 scallions
0.5 bunch cilantro
0.5 bunch cilantro
0.5 bunch cilantro
0.5 bunch flat leaf parsley
0.5 bunch flat leaf parsley
0.5 bunch flat leaf parsley
1 jalapeño
1 jalapeño
1 jalapeño
1 medium avocado
1 medium avocado
1 medium avocado
1 garlic clove
1 garlic clove
1 garlic clove
1 juice lime
1 juice lime
1 juice lime
1 juice lemon
1 juice lemon
1 juice lemon
0.33 cup avocado oil
0.33 cup avocado oil
0.33 cup avocado oil
0.25 cup mayonnaise
0.25 cup mayonnaise
0.25 cup mayonnaise
salt
salt
salt
2 chicken breasts
2 chicken breasts
2 chicken breasts
2 celery sticks
2 celery sticks
2 celery sticks
2 scallions
2 scallions
2 scallions
1 cup snap peas
1 cup snap peas
1 cup snap peas
1 Granny Smith apple
1 Granny Smith apple
1 Granny Smith apple
Equipment
salad spinner
knife
cutting board
jar
immersion blender
bowl
plate
cast iron pan
Tips
Season a salad before the dressing goes in.
For a sandwich, toast bread on both sides for more integrity.