Composed Chicken Salad with Avocado Green Goddess Dressing
Mar 28, 2024, Updated Nov 03, 2024
A thick Blender Dressing with healthful ingredients adorn this easy, tasty and visually beautiful Salad!
Use a Rotisserie Chicken and slice – add Lettuces, Veggies, Walnuts, Green Goddess Dressing and a dusting of Pink Peppercorns
A Comforting Healthful Chicken Salad made easy with Rotisserie Chicken Breasts *see what type of chicken I buy!
- Layer the chicken over lettuces – add Avocado slices, thinly sliced water chestnuts, toasted walnuts, sliced scallions and a sprinkling of Pink Peppercorns… finished with my Avocado Green Goddess Dressing
- I’m loving Pink Peppercorns for the beautiful pop of color they add and their slightly sweet and mild spiciness
Add to a blender:
Blanched Parsley, Garlic, Scallions, Greek Yogurt, Mayonnaise, Lemon Juice, Basil, Tarragon, Dill, Sea Salt and Avocado. Whirl until smooth.
A very quick step – quick cook parsley in boiling water, run cold water over – pat dry; add to the blender.
You will make this blender Green Goddess Dressing over and over!
A beautiful, brightly green colored zesty and vibrant dressing enhanced with avocado. Has a herbal yet light flavor that is not too full of fat.
Its thick texture clings to the elements of the salad… and can be thinned for a more flowy one. (Just add lemon juice and drops of water.) Can also use as a dip!
You will use 2 large chicken breasts for the salad. Remove bones and simple slice.
These ingredients are used to make the ALTERNATE recipe ~ Diced Chicken, skin removed tossed with the Avocado Green Goddess Dressing and the above:
Celery, Celery Leaves, Scallions, Water Chestnuts, Parsley and Walnuts. YES water chestnuts – they add a nice crispy crunch!
This IS A Chicken Salad Sandwich!
- Chunks of chicken are tossed with the Avocado Green Goddess Dressing and the veggies above: celery, water chestnuts, scallions, walnuts and parsley
- I LOVE it on whole grain bread with a slice of avocado & tomato and some lettuce leaves
- The chicken salad is lighter with a definitive herbal flavor
Eat by itself, build a sandwich or stuff a tomato… just some ways to enjoy the chicken salad.
* Type of Rotisserie Chicken I buy:
I choose a chicken without preservatives and additives. Whole Foods sells a great one. On the other side of the spectrum, you can’t get more of a funky, chemical flavor than a Cosco chicken (in my opinion) whose ingredients are: chicken, water, salt, sodium phosphates, hydrolyzed casein, modified corn starch, sugar, dextrose, chicken broth, isolated soy protein, monoglycerides, and diglycerides. Bottom line read labels!
About Mayo:
I know… many of you enjoy the flavor of Hellman’s and Duke Mayonnaise. They both contains “natural flavorings” (cheat unnatural flavorings which are chemicals!) So I use this Whole Foods 365 Mayo which is clean. Read labels!
Some more Spring Salads to make:
Roasted Asparagus & Shaved Heirloom Carrot Salad with a Zesty Lemon Vinaigrette
Karen’s Spring Green Herbal Ranch Dressing & Salad
Spinach & Frisee Salad with French Baguette topped with Goat Cheese and Strawberry Swirl
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Enjoy this wonderful composed salad!
Karen
Karen's Composed Chicken Salad with Avocado Green Goddess Dressing
A thick Blender Dressing with healthful ingredients adorn this easy, tasty and visually beautiful Salad! Use a Rotisserie Chicken and slice – add Lettuces, Veggies, Walnuts, Green Goddess Dressing and a dusting of Pink Peppercorns.
Ingredients
For the Chicken Salad:
- 2 large rotisserie chicken breasts , bones removed,skin on; about 4 cups total
- 1/2 cup celery, washed, dried (use some celery leaves)
- 1/3 cup water chestnuts , thinly sliced
- 1/4 cup scallions, washed, dried, 1" circles
- 1/3 cup walnuts , coarsely chopped, lightly toasted
- 3 tablespoons fresh parsley, washed, dried, coarsely chopped
- 4 cups fresh lettuce, such as sliced Romaine, Frisée and Red Butter
- 1/2 medium avocado
Avocado Green Goddess Dressing:
- 1/2 cup fresh parsley leaves, cleaned (to be blanched)
- 1 1/4 teaspoon garlic, peeled, coarsely chopped
- 2 tablespoons scallions, coarsely chopped
- 1/3 cup greek yogurt
- 1/3 cup +2 tablespoons mayonnaise*, (see note)
- 3 tablespoons fresh lemon juice
- 1 tablespoon fresh basil leaves, cleaned
- 1/2 tablespoon fresh tarragon leaves, cleaned
- 2 tablespoons fresh dill , cleaned
- 1/8 teaspoon sea salt, (more to taste)
- 1/2 cup avocado, cubed
- 1/4 teaspoon pink peppercorns**
Instructions
Avocado Green Goddess Dressing:
- Blanch parsley: add 1 cup water to a small skillet, bring to a boil. Add parsley and cook for 20 seconds - will turn bright green. Add to small colander, run cold water over, pat dry with paper towels.
- To a blender (I use a Vitamix) add first 9 ingredients - blanched parsley through sea salt. Blend from low to high for 1 minute until well mixed and creamy. Add avocado and blend until very smooth. Add to a bowl, cover and refrigerate.
Composed Chicken Salad Platter (sliced chicken):
- On a large oval platter add lettuces decoratively. Slice the chicken into 1/3" medallions on the bias. Add to platter. Top with celery, water chestnuts (cut in thin circles) and scallions.
- Drizzle all over with Avocado Green Goddess Dressing and top with walnut and avocado slices (thin whole slices.) Sprinkle with pink peppercorns and serve.Hint: avocado just before serving as can brown; add lemon juice to prevent browning.
Chunky Chicken Salad (blended with Green Goddess Dressing) Alternate recipe
- Remove skin and bones from chicken, dice 3/4 inch - add to a medium sized bowl. Add diced celery & water chestnuts, sliced scallions, walnuts and parsley. Add Avocado Green Goddess dressing until generously coated.
Notes
*Mayonnaise: I use 365 Whole Foods Mayonnaise, free of "natural flavorings" chemicals.
**Pink Peppercorns: grind in spice grinder, or with back of a knife on a board (they are soft.) This recipe may not be reproduced without the consent of its author, Karen Sheer.
**Pink Peppercorns: grind in spice grinder, or with back of a knife on a board (they are soft.) This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 301kcalCarbohydrates: 10gProtein: 22gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 55mgSodium: 192mgPotassium: 545mgFiber: 4gSugar: 2gVitamin A: 3526IUVitamin C: 19mgCalcium: 70mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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