Green Goddess Chicken Salad Sandwiches

Name: Green Goddess Chicken Salad Sandwiches
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1/2 cup chopped scallions (from 3 to 4 scallions); 1/2 packed cup coarsely chopped fresh parsley; 1/3 packed cup coarsely chopped fresh dill; 1/3 packed cup coarsely chopped fresh mint leaves; 2 tablespoons drained capers; 1 large garlic clove; 1 ripe Hass avocado, halved and pitted; 2 tablespoons freshly squeezed lemon juice (from 1 lemon); 2 tablespoons white wine or Champagne vinegar; 2 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 3 1/2 cups cooked shredded chicken breast (from a 3-pound rotisserie chicken); Toasted bread, for serving

By Lidey Heuck

Published Jan. 18, 2024

Green Goddess Chicken Salad Sandwiches — Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.

Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Rating: 4(685)
Comments: Read comments

Avocado forms the base of creamy green goddess dressing in this everyday chicken salad recipe. Made with lots of green herbs, capers and scallions, it’s tangy, vinegary and luxuriously creamy without the addition of any dairy or mayonnaise. Feel free to substitute other tender herbs you have on hand — chervil, chives and tarragon would all nod to classic green goddess dressing. For the chicken, you can roast bone-in, skin-on breasts, use leftover chicken or purchase a rotisserie chicken. Breast meat is more traditional for a chicken salad, but if you love thighs, by all means use them here. Pile the chicken salad onto toasted bread with lettuce and tomato for a standout sandwich, or eat it straight from the bowl with salted crackers or pita chips.

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Ingredients

Yield:4 servings

½cup chopped scallions (from 3 to 4 scallions)
½packed cup coarsely chopped fresh parsley
⅓packed cup coarsely chopped fresh dill
⅓packed cup coarsely chopped fresh mint leaves
2tablespoons drained capers
1large garlic clove
1ripe Hass avocado, halved and pitted
2tablespoons freshly squeezed lemon juice (from 1 lemon)
2tablespoons white wine or Champagne vinegar
2tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
3½cups cooked shredded chicken breast (from a 3-pound rotisserie chicken)
Toasted bread, for serving

Ingredient Substitution Guide

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Preparation

Step 1
In the bowl of a food processor, combine the scallions, parsley, dill, mint, capers and garlic and process until finely chopped.
Step 2
Add the avocado, lemon juice, vinegar and olive oil. Season with salt and a few grinds of black pepper. Process until smooth, thick and creamy. Taste for seasonings and add more salt and pepper to taste.
Step 3
Place the chicken in a large bowl. Add about 1 cup of the dressing and toss well, adding more to taste. Serve immediately, sandwiched between slices of toast, with the rest of the dressing on the side, or cover, placing plastic wrap directly on the surface of the chicken salad to prevent browning, and refrigerate for up to 2 days before serving.

Ratings

4 out of 5

685 user ratings

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Comments

Karen1 year ago

This was delicious! I used parsley, dill, and chives (I find mint overwhelming), leftovers from the NYT recipe for slow cooker whole chicken, and made my sandwich with whole grain bread, lots of romaine leaves, and some small cut-up baby tomatoes. It was so good I had a second sandwich - and I never have more than one sandwich! And it's wonderful that it's much healthier than my usual chicken sandwich with mayo.

Hannah1 year ago

Subbed chickpeas for chicken to keep this vegan and it turned out delightful. The green mixture itself would also make a lovely dip with crackers or pita chips.

Hiliry Harvey1 year ago

It seems like this would be good with tuna as well.

Great!2 weeks ago

I didn’t have all the ingredients so I modified a bit with similar herbs (also olives instead of capers). Love the Avo EOO vinegar rather than mayo.

Chris4 weeks ago

Just made it and love it! I did not add mint and didn’t want to deal with food processor so I mashed the avocado, vinegar, oil, and lemon juice together first and then stirred in the remaining ingredients. Love it and really like having the little bites of avocado here and there and seeing the flecks of herbs. This will be a new go to!

PM1 month ago

Delicious! I omitted the mint out of personal preference. I added some Dijon to the sandwich which added just that little extra sharp flavor I was looking for.

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