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.
Servings: 6 servings
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: 301kcal | Carbohydrates: 10g | Protein: 22g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 55mg | Sodium: 192mg | Potassium: 545mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3526IU | Vitamin C: 19mg | Calcium: 70mg | Iron: 2mg