Classic Green Goddess Salad

• •0.5 cup mayonnaise
• •0.3 cup sour cream or plain Greek yogurt
• •0.3 cup fresh parsley, packed
• •2 tablespoon fresh chives, chopped
• •1 tablespoon fresh tarragon, chopped
• •1 teaspoon anchovy paste
• •1 large garlic clove, peeled
• •1 tablespoon lemon juice, fresh
• •1 tablespoon white wine vinegar
• •0.3 teaspoon salt
• •0.1 teaspoon black pepper, freshly ground
• •1 tablespoon water or milk
• •6 cups Romaine lettuce, chopped
• •1 English cucumber, diced
• •2 celery stalks, thinly sliced
• •1 large avocado, diced
• •2 hard-boiled eggs, quartered
• •1.5 cups cooked chicken breast, shredded or diced
• •1 cup cherry tomatoes, halved

Instructions

1. 1

   Prepare the Green Goddess Dressing: Combine mayonnaise, sour cream (or Greek yogurt), fresh parsley, chives, tarragon, anchovy paste, garlic clove, lemon juice, white wine vinegar, salt, and black pepper in a blender or food processor. Blend until completely smooth and creamy. If the dressing is too thick, add water or milk one tablespoon at a time until desired consistency is reached. Taste and adjust seasoning as needed. Set aside or refrigerate.

2. 2

   Prepare the salad components: Ensure your cooked chicken breast is cooled and either shredded or diced into bite-sized pieces. If not already done, hard-boil the eggs, cool them, peel, and quarter.

3. 3

   Chop the vegetables: Wash and chop the Romaine lettuce into bite-sized pieces. Dice the English cucumber and thinly slice the celery stalks. Dice the avocado just before assembling to prevent browning. Halve the cherry tomatoes.

4. 4

   Assemble the salad: In a large salad bowl, combine the chopped Romaine lettuce, diced cucumber, sliced celery, diced avocado, cooked chicken, and halved cherry tomatoes.

5. 5

   Dress and serve: Pour about half of the prepared Green Goddess dressing over the salad ingredients. Toss gently to coat everything evenly. Add more dressing if desired. Arrange the quartered hard-boiled eggs on top of the dressed salad. Serve immediately, with extra dressing on the side.

Chef's Tips

• 💡For best flavor, make the Green Goddess dressing at least 30 minutes in advance and chill it. This allows the flavors to meld beautifully.
• 💡Don't skip the anchovy paste! It's a traditional ingredient that provides a crucial savory depth (umami) without making the dressing taste fishy.
• 💡To prevent avocado from browning, add it to the salad just before dressing and serving, or toss it lightly with a squeeze of lemon juice.
• 💡Feel free to customize the protein; grilled shrimp, flaked salmon, or even chickpeas can be used instead of chicken to make it a main course.
• 💡If you prefer a lighter dressing, you can increase the amount of sour cream or Greek yogurt relative to mayonnaise.