Green Goddess Chicken Salad

Look no further for your lunch meal prep. I’m always looking for simple lunches I can prepare in bulk. Maybe it’s the former middle school teacher in me, but I can eat the same thing for lunch every day! I remember when I first tasted Green Goddess dressing made by Shannon, a friend of my mom. I was immediately hooked by the creamy, herby, tangy flavor and have been trying to re-create it ever since. This Green Goddess is made with an unexpected leftover I needed to use. She’s herby, she’s hearty, she’s good over greens or between two slices of Market sourdough.

By Sarah Golibart Gorman

Ingredients

• 1 chicken quarter* (I used Crazy Fox Chicken’s BBQ chicken (available Tuesdays), but you could also purchase a whole chicken or certain cuts from other vendors)

• ½ bunch dill*, divided

• 1 head lettuce*

• 1 loaf sandwich bread*

• Green Goddess Dressing

  • ½ cup mayo

  • ½ cup Greek yogurt (or sour cream)

  • ½ bunch dill*

  • ½ bunch of in-season herb* of your choice (basil, parsley, etc)

  • 1 green onion*

  • 1 tablespoon white wine vinegar

  • 1 clove garlic*

  • 2-3 broccolini* (this is the mystery leftover I added - not necessary, but I encourage you to get creative and try different green veg. leftovers!)

  • Salt and pepper to taste

  *These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season

Method

1. Prepare chicken using your preferred method. I used pre-cooked chicken from Crazy Fox Chicken (Tuesday vendor). Shred chicken and set aside.

2. Combine all Green Goddess dressing ingredients in your blender and blend! Taste and adjust flavors according to your preference. More salt or vinegar sometimes does the trick!

3. Stir sauce into shredded chicken a little at a time. Stop when your desired sauciness is reached. Save leftover sauce for use as a salad dressing, in grain bowls, or over eggs.

4. Assemble your sandwich and enjoy!