Green Goddess Chicken Salad Sandwiches

By Lidey Heuck

Published Jan. 17, 2024

Green Goddess Chicken Salad Sandwiches
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5(1,081)
Comments
Read comments

Avocado forms the base of creamy green goddess dressing in this everyday chicken salad recipe. Made with lots of green herbs, capers and scallions, it’s tangy, vinegary and luxuriously creamy without the addition of any dairy or mayonnaise. Feel free to substitute other tender herbs you have on hand — chervil, chives and tarragon would all nod to classic green goddess dressing. For the chicken, you can roast bone-in, skin-on breasts, use leftover chicken or purchase a rotisserie chicken. Breast meat is more traditional for a chicken salad, but if you love thighs, by all means use them here. Pile the chicken salad onto toasted bread with lettuce and tomato for a standout sandwich, or eat it straight from the bowl with salted crackers or pita chips. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings
  • ½cup chopped scallions (from 3 to 4 scallions)
  • ½packed cup coarsely chopped fresh parsley
  • ⅓packed cup coarsely chopped fresh dill
  • ⅓packed cup coarsely chopped fresh mint leaves
  • 2tablespoons drained capers
  • 1large garlic clove
  • 1ripe Hass avocado, halved and pitted
  • 2tablespoons freshly squeezed lemon juice (from 1 lemon)
  • 2tablespoons white wine or Champagne vinegar
  • 2tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 3½cups cooked shredded chicken breast (from a 3-pound rotisserie chicken)
  • Toasted bread, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

442 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 15 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 48 grams protein; 743 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In the bowl of a food processor, combine the scallions, parsley, dill, mint, capers and garlic and process until finely chopped.

  2. Step 2

    Add the avocado, lemon juice, vinegar and olive oil. Season with salt and a few grinds of black pepper. Process until smooth, thick and creamy. Taste for seasonings and add more salt and pepper to taste.

  3. Step 3

    Place the chicken in a large bowl. Add about 1 cup of the dressing and toss well, adding more to taste. Serve immediately, sandwiched between slices of toast, with the rest of the dressing on the side, or cover, placing plastic wrap directly on the surface of the chicken salad to prevent browning, and refrigerate for up to 2 days before serving.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,081 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Karen

This was delicious! I used parsley, dill, and chives (I find mint overwhelming), leftovers from the NYT recipe for slow cooker whole chicken, and made my sandwich with whole grain bread, lots of romaine leaves, and some small cut-up baby tomatoes. It was so good I had a second sandwich - and I never have more than one sandwich! And it's wonderful that it's much healthier than my usual chicken sandwich with mayo.

Hannah

Subbed chickpeas for chicken to keep this vegan and it turned out delightful. The green mixture itself would also make a lovely dip with crackers or pita chips.

Hiliry Harvey

It seems like this would be good with tuna as well.

NKS

Followed the recipe exactly as written and it lacked a bit of roundness and depth to my taste. Adding 4 anchovies and some Worcestershire sauce fixed it for me. Delicious and healthy!

Kelly from Duluth

I doubled this recipe the first time I made it and we ate it for lunch Tues-Fri. As long as you keep the plastic wrap or foil flush with the salad it will stay looking vibrant green. Based on another commenter's suggestion, I subbed chives for mint and served with crispy crackers. I didn't feel like deconstructing a rotisserie chicken so we got the bag of rotisserie chicken meat from Costco to make it even easier. Will be making this again and again!

Naomi from Pittsburgh

I'm late to the party, but I thought I'd chime in for other sluggards like me. This is once of those "I didn't have any mozzarella, so I used shredded bubble wrap instead" comments. All I had was half a bunch of leftover parsley -- no scallions, no dill, no mint. I threw in some spinach for volume, used cider vinegar, and hugely big caper berries. And we loved it.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.