Green Goddess Chicken Salad

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!

Curried Chicken Salad

This was delicious and I will definitely be making this again. Below in the recipe, there is a link for the paleo/Whole30 approved mayo. You use an immersion blender and it is sooooo easy! This makes quite a bit, but I ate it throughout the week. Plus it's one of those recipes where the longer it sits the better it gets. You could even add water chestnuts for additional crunch. 

Curried Chicken Salad
adapted from Whole Foods

Prep Time: 30 minutes
Serves: 6-8 

Ingredients

2 1/2 pounds cooked chicken, diced

1/4 cup diced red onion

3 ribs celery, diced

1/2 to 1 cup chopped almonds (optional)

1/2 cup chopped grapes (optional)

1 1/2 cups homemade mayonnaise

2-1/2 tablespoons curry powder

Salt and freshly ground pepper, to taste

Directions

In a large mixing bowl, combine cooked chicken, red onion, celery, almonds and grapes.

In a smaller bowl, mix together mayonnaise and curry powder. 

Pour the mayonnaise mixture on the chicken, tossing to coat.

Let it sit for 30 minutes or more to let the flavors meld together. Serve on a bed of lettuce. 

Wheatberry Salad

I've been making this for a couple of years and every where I take it people love it! It's so fresh, healthy and yummy. You're probably wondering, what's a wheatberry and where do I get them? Wheatberries are the entire wheat kernel except the hull. They also are a great source of fiber. I usually pick mine up at Fresh Market or Whole Foods. This is great with some grilled chicken on the side or roasted chicken mixed in with the salad. 

Wheatberry Salad

from Ina Garten

Prep Time: 20 minutes

Cooking Time: 45 minutes
Servings: 6

Ingredients

1 cup hard winter wheatberries

1 cup finely diced red onion

6 TBS olive oil

2 TBS balsamic vinegar

3 green onions, white and green parts minced

1/2 red bell pepper, small diced

5-8 baby carrots, thinly sliced1/2 tsp ground black pepper

1/2 tsp Kosher salt

Directions

Put wheatberries in a saucepan with 3 cups boiling water. Cook uncovered on low for 45 minutes or until soft. Drain.

Saute the red onions over medium heat with 2 TBS of olive oil until translucent. Turn off the heat, add remaining olive oil and balsamic vinegar.

In a bowl, combine all ingredients. Let the salad sit for at least 30 minutes before serving. Serve at room temperature. 

Enjoy!