If you buy herbs in the grocery store, you probably know all to well the problem of biting off more than you can chew.
There’s nothing worse than wasting food, in my opinion. And yet fresh herbs always seem to go to waste in my kitchen.
I always need fresh basil, parsley or dill for just one single recipe and then I’m left with a bunch rotting in my fridge.
I’ve come up with a good solution: pulse them into a dressing. Green goddess dressing uses up a bunch of different herbs, so it’s a great way to recycle those herbs that are languishing in the back of your crisper drawer.
This green goddess dressing is basic but extremely flavor. It pairs well with the chicken, boiled egg and cucumber I used in the chicken salad base. Who knew green goddess dressing would taste so good with chicken salad?
Serve this on bread, in a wrap, or simply on iceberg lettuce, which is my vessel of choice.
Green Goddess Chicken Salad
A simple yet flavorful chicken salad with an herby green goddess dressing.
- In a food processor, blend herbs with mayonnaise, vinegar, salt, pepper, garlic powder and ranch seasoning until smooth.
- In a large bowl, stir together chicken, eggs and cucumbers. Pour dressing on top and toss until well combined. Serve chicken salad on bread, lettuce or tortillas.
One thought on “Green Goddess Chicken Salad”
Oh my. I must have a taste! 😋🍃