Green Goddess Chicken Salad Sandwiches
Green goddess chicken salad is nutritious, creamy, ultra filling, and perfect for salads and sandwiches. Make it ahead and enjoy for weekday lunches or snacks
Servings: 6
Equipment
- Food processor
Ingredients
- 1/2 cup plain full-fat (or 2% fat) Greek yogurt
- 3 Tbsp. mayonnaise (I use avocado oil mayo)
- 1/2 medium ripe avocado
- 1/2 cup fresh parsley leaves, lightly packed
- 1/4 cup fresh dill leaves
- 1/4 cup fresh tarragon leaves
- 1 Tbsp. apple cider vinegar
- 3/4 tsp. kosher salt
- 1/2 tsp. garlic powder
- 1/2 tsp. cracked black pepper
- 4 heaping cups (about 14-16 oz.) shredded rotisserie chicken (or cooked boneless, skinless chicken breasts or thighs)
For Serving
- Bread, wraps, pita chips, or crackers
- Garnish ideas: Thinly sliced cucumber, tomato, lettuce or microgreens, pickled red onion
Instructions
- To the bowl of a food processor, combine yogurt, mayonnaise, avocado, parsley, dill, tarragon, apple cider vinegar, salt, garlic powder, and black pepper; blend until the mixture is smooth with bright green flecks.
- Transfer sauce to a large bowl and add shredded chicken; toss well to combine. Taste and season with a pinch more salt and/or black pepper, if needed. Serve on sandwiches, wraps, with crackers, or over a bed of greens.
Notes
-
- Store: Refrigerate chicken salad in an airtight storage container for up to 4 days.
- Make Ahead: The chicken can be cooked and diced up to 2 to 3 days in advance, depending upon how long you’d also like to keep the leftovers. Store in an airtight container in the refrigerator.
Nutrition
Serving: 0.75cup chicken salad | Calories: 185kcal | Carbohydrates: 2g | Protein: 15g | Fat: 13g | Saturated Fat: 3g | Sodium: 390mg | Fiber: 1g | Sugar: 1g