When Bethenny Frankel can’t stop talking about something, we listen. In this case, it’s chicken salad—and we get why she’s obsessed with this simple but hearty staple.
It’s a summer classic for a reason. You can serve it for lunch or dinner, and bring it to the beach, barbecue or potluck. Use leftover grilled chicken or use a rotisserie chicken to make it super simple. The best part? You can use whatever you have in your fridge to customize it. Below, we’re sharing a delicious version from Habitual Hostess that features their signature Green Goddess dressing. As Bethenny would say, it’s devoon.
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Green Goddess Chicken Salad
INGREDIENTS
4 cups shredded chicken (from 1 rotisserie chicken)
1 1/4 cup green goddess dressing (see recipe below)
1/2 cup diced celery
1/2 cup thinly sliced sugar snap peas
1/3 cup minced scallions
1 tablespoon lemon juice
1 teaspoon kosher salt
1/2 teaspoon fresh black pepper
Green Goddess Dressing:
1 cup dill, lightly packed
1 cup parsley, lightly packed
1 cup basil, lightly packed
1/4 cup ice water
2 cloves of garlic, peeled and smashed
2 scallions, cleaned and trimmed into 1” pieces
2 tablespoons lemon juice
1 1/2 teaspoons kosher salt
3/4 cup Greek yogurt
1/2 cup mayonnaise
1/4 teaspoon ground white pepper
DIRECTIONS
- Combine dill, parsley, basil, scallions and garlic in a food processor and pulse a few times.
- Add ice water and process until finely chopped. (The ice water will shock the herbs and preserve the color.).
- Remove herb mixture to a bowl and fold in lemon juice, Greek yogurt, mayonnaise, salt and pepper.
- Let it sit in the fridge for at least an hour to allow flavors to combine-season to taste.
- To make chicken salad, add the dressing, veggies and chicken n a large bowl and stir to combine. Season to taste.
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