This is one of my favorite summer salads from growing up. My mom actually got this recipe at a cooking class in 1985. That makes this a timeless, classic.
Green Goddess Chicken Salad
adapted from Marilyn Harris
Ingredients for salad:
8 chicken breasts, cooked and diced
1 can sliced water chestnuts
1 lb asparagus
Green Goddess Dressing (see below)
Salt and pepper to taste
Place cooked chicken in a bowl large enough to toss with ingredients. Drain and dry water chestnuts, place in bowl with chicken.
In a shallow saucepan, large enough for the asparagus, bring water to a boil. Trim the tough ends of the asparagus. Prepare a bowl of ice water and set to the side. Place asparagus in water for 3-4 minutes. Immediately place in ice water bath following. Dry asparagus and cut into thirds. Place into bowl with chicken and water chestnuts.
Ingredients for dressing:
1 cup mayonnaise (I used Hellman’s - you can make your own too)
1/2 cup greek yogurt (I used Fage 5%)
4 green onions, trimmed and sliced
1/2 cup fresh parsley
2 TBS lemon juice
1 tsp Swerve
Add mayo, yogurt, green onions and parsley to food processor. Blend until it’s well mixed and you only see green flecks. Add lemon juice and Swerve. Mix until incorporated.
Add dressing to chicken, water chestnuts and asparagus. You may not need to add all of it. Use only to your preference. Chill for about one hour before serving.
Enjoy!
