Sitting Pretty for Summer
The one thing that has remained constant is my complete and utter adoration for sharing food with people I love. It’s funny, because I often tell others how I really have no desire to be a chef in a r...
Chicken salad is one of my go-to make-ahead lunches. It’s so versatile, with the options of a sandwich, cracker and cheese plate, or greens salad for lunch.
Ingredients
SERVINGS: 2 Serving(s)
Green Goddess Dressing
- 1 avocado, pitted and peeled
- 1 cup fresh spinach
- ⅔ cup plain Greek yogurt (I like full fat or 2%)
- ⅓ cup mayonnaise
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil
- 2 tablespoons snipped fresh chives
- 2 cloves garlic
- Juice of ½ lemon
- Salt and ground black pepper
Chicken and Sandwich
- 1 cup shredded chicken breast
- 2 slices bread, toasted if desired
- Fresh microgreens or arugula, for topping
Preparation
For the Green Goddess dressing, in a food processor combine the avocado, spinach, yogurt, mayonnaise, parsley, basil, chives, garlic, lemon juice, and salt and pepper to taste. Blend until smooth.
For the chicken salad, in a bowl toss the chicken with a few tablespoons of the green goddess dressing. I like to toss in some extra chives or scallions, too. The amount of sauce that you use will depend on how “wet” you like your chicken salad to be! To serve, scoop the salad on top of the bread or toast and top it with some fresh microgreens or arugula.
Recipe and photo from The Pretty Dish: More Than 150 Everyday Recipes & 50 Beauty DIYs to Nourish Your Body Inside & Out by Jessica Merchant, Rodale Books, 2018.
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