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Green Goddess Chicken Salad

Green Goddess dressing—a mix of mayonnaise, sour cream, herbs, anchovies and lemon—was created at the Palace Hotel in San Francisco in the 1920s, as a tribute to an actor starring in a play called The Green Goddess. The creamy dressing is typically tossed with a green salad, but it's also addictive in Melissa Rubel Jacobson's chicken salad, made with a rotisserie bird.
6 Servings - 35 min - foodandwine.com
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Servings:6  | Calories:560 | Total Fat:32g  | Chol:9mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 32g
49 %
Sat Fat 5g
25 %
Total Carb 61g
20 %
Fiber 11g
44 %
Sugars 13g
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Cholesterol 9mg
3 %
Sodium 1440mg
60 %
Protein 14g
27 %
Calories:
39% Mayonnaise
35% Bread
13% Peppers
11% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

2 oil-packed anchovies, drained
1 small garlic clove
1/2 cup packed flat-leaf parsley leaves
1/4 cup packed basil leaves
1/4 cup coarsely chopped dill
1 tablespoon oregano leaves
3/4 cup mayonnaise
2 1/2 tablespoons fresh lemon juice
2 tablespoons snipped chives
Kosher salt and freshly ground pepper
One 1 pound loaf of ciabatta—bottom crust reserved for another use, bread cut into 1 inch cubes
One 2 pound rotisserie chicken—skin and bones discarded, meat pulled into large bite-size pieces
8 piquillo peppers (from a 9.8 ounce jar), drained and quartered lengthwise
3 inner celery ribs with leaves, thinly sliced
1/2 cup pitted kalamata olives, halved

Directions : View recipe directions on foodandwine.com
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