Рецепт Green Goddess Chicken Salad with Fennel and Red Pepper
I’m old enough to remember the Green Goddess salad dressing craze from the 70s and 80s. Anybody else remember it? Made popular in the 70s by Seven Seas (now part of Kraft Foods), this herb-tinted dressing got its start at the Palace Hotel in San Francisco. Executive chef Philip Roemer created the dressing as a tribute to actor, George Arliss and his hit play, The Green Goddess.
It’s a shame that ranch dressing came along in the 80s and knocked Green Goddess into oblivion. Don’t get me wrong, I have enjoyed ranch dressing in my day, but there should have been room for both to share the spotlight. Here’s hoping for a rebirth of this delightful dressing.
I feel certain that the bottled version of this dressing from the 70s was chock-full of artificial flavors and colors. This creamy homemade version, however, brims with fresh all-natural herb flavor. You can use whatever herbs you prefer in this recipe. I used parsley, tarragon, and scallions for this version, but basil, cilantro, and dill work very well as alternatives.
This chicken salad recipe couldn’t be easier and quicker to prepare. All the dressing ingredients get mixed in a food processor or blender and tossed with cubed chicken breast, chopped red pepper, fennel bulb, and scallions. Serve on romaine lettuce with grilled Roma tomatoes and you’ve got a super delicious and healthy lunch.
Green Goddess Chicken Salad with Fennel and Red Pepper
Ingredients
- For the dressing:
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 3 tablespoons sour cream
- 1/3 cup chopped flat-leaf parsley
- 2 tablespoons chopped fresh tarragon
- 1/3 cup chopped scallions
- 2 tablespoons apple cider vinegar
- 1 teaspoon anchovy paste
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- For the salad:
- 6 Roma tomatoes
- 1 tablespoon extra virgin olive oil
- 4 cooked boneless chicken breasts, cut into 3/4 inch cubes
- 1 fennel bulb, chopped
- 1/2 red bell pepper, chopped
- 2 scallions, sliced
- Salt and pepper
- Romaine lettuce leavesInstructions
- For the dressing:
1. Place all ingredients in a food processor or blender and process until smooth.
2. Refrigerate for 1 hour before serving.
For the salad:
1. Heat grill pan over high heat. Cut tomatoes in half, lengthwise. Brush with olive oil and place cut side down on grill pan. Grill for 2 to 3 minutes. Remove from heat.
2. In a large bowl, mix chicken fennel, red pepper, and scallions. Toss with dressing to taste and mix well. Add additional salt and pepper as needed.
3. Place lettuce leaves on salad plates and top with chicken salad. Garnish with grilled tomatoes and serve immediately.
2.5
http://www.southernboydishes.com/2014/08/26/green-goddess-chicken-salad-with-fennel-and-red-pepper/
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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