Best 1948 Green Goddess Salad Recipes

Green Goddess Chicken Salad image

Provided by Ree Drummond : Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 15

1/2 cup mayonnaise
1/2 cup Greek yogurt
1/4 cup milk
1/4 cup packed spinach
1/4 cup torn fresh basil, plus some for garnish
1/4 cup fresh parsley, chopped, plus some for garnish
1 clove garlic
Zest of 1 lemon
Kosher salt and freshly ground black pepper
3 cups cubed rotisserie chicken
2 cups green grapes
1/2 cup chopped walnuts
3 scallions, sliced
1 small cucumber, diced
Serving suggestions: lettuce leaves, bread or wraps

Steps:

For the dressing: Place the mayonnaise, Greek yogurt, milk, spinach, basil, parsley, garlic and lemon zest in a blender with a pinch of salt and pepper. Blend until smooth, then taste and adjust seasoning as needed. Set aside.
For the salad: Add the chicken, grapes, walnuts, scallions and cucumber to a large bowl. Pour the dressing over the salad ingredients and toss to combine. Transfer to a serving bowl and garnish with the basil and parsley. Serve on a bed of lettuce, in a sandwich or wrap, or cover and chill until needed.

Green Goddess Dressing image

Provided by Martha Rose Shulman

Time 15m

Yield Makes a little more than 1 1/2 cups

Number Of Ingredients 12

1 cup parsley leaves
1 cup packed watercress or spinach leaves, stemmed
2 tablespoons tarragon leaves, rinsed
3 tablespoons minced chives
1 garlic clove, roughly chopped
2 anchovy fillets, preferably salt-packed
3 tablespoons fresh lemon juice
1 tablespoon plus 1 teaspoon Champagne vinegar or sherry vinegar
1/2 cup canola oil or grapeseed oil
1/2 cup mayonnaise, preferably homemade (see note)
Kosher salt
freshly ground pepper

Steps:

In a blender, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and canola or grapeseed oil. Blend until smooth, about two minutes. Add the mayonnaise, and blend again until smooth. Season to taste with salt and pepper.