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Green Goddess Grilled Chicken Salad

“To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar.”
~ Oscar Wilde

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Green Goddess Grilled Chicken Salad


Herbfarm Cookbook:
A Guide to the Vivid Flavors of Fresh Herbs
Copyright © 2000 by Jerry Traunfeld, published by Scribner
Winner of the James Beard Foundation/American Express
Best Chef: Northwest/Hawaii

4 servings

“I featured this salad on my luncheon menu when I was chef at Seattle’s Alexis Hotel in the 1980s. I was interested in serving classic American dishes in an
up-to-date form. In my research I came across James Beard’s recipe for the
original Green Goddess dressing. I was surprised to find that it originated at
the Palace Hotel in San Francisco at the turn of the century and was named
after a stage play. The tangy, creamy, and intensely herbal dressing has
become a favorite of mine, especially for main-course salads like this one.”

2 cups Green Goddess Dressing [recipe follows]
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 tablespoon Dijon mustard
Salt and freshly ground black pepper to taste
6 cups young salad greens [cookbook includes suggestions for
The Herbfarm Garden Salad], or use commercial mesclun mix,
sometimes called field salad or spring mix
1 ripe avocado, quartered, peeled and sliced
2 medium vine-ripe tomatoes, cut into 8 wedges each
Optional garnish: tarragon sprigs, snipped chives, or edible flowers
such as mustard, arugula, scarlet runner bean, or nasturtium

1. Dressing. Prepare the dressing as much as 2 days ahead and store tightly covered in the refrigerator.
2. The chicken. Start a charcoal fire in an outdoor grill or preheat a gas grill to medium-high. In a mixing bowl toss the chicken breasts with the oil,
garlic, mustard, salt and pepper. Adjust the grill rack 4 inches from the fire. When the charcoal is ashed over and medium hot or the gas grill is preheated, lay the chicken on the grill and cook uncovered until the underside is well marked, about 4 minutes. Turn and cook the other side until the chicken is firm to the touch and no pink remains when you peek at the center with the tip of a knife, 4 to 6 minutes. The chicken breasts can also be broiled in the same manner. Let the chicken cool slightly while preparing the greens.
3. Finishing the salad. Wash the salad greens by swishing them in a deep basin of cold water. Lift them from the water and spin dry or pat dry in a clean towel. In a large mixing bowl, toss the salad greens with 1/2 cup of the dressing until they are well coated. Divide the greens among 4 dinner plates. With a thin-bladed knife, slice the chicken breasts 1/4 inch thick on a diagonal. Arrange the slices of chicken on top of the greens in a fan shape
and arrange the avocado and tomatoes beside it. Spoon additional dressing in a band across the chicken. Garnish if desired with tarragon, chives, or edible flowers. Serve the salads right away. Pass the remaining dressing at the table.

Seafood Variation: Substitute 12 ounces cooked peeled shrimp or
12 ounces fresh crabmeat for the cooked chicken.

Green Goddess Dressing

Makes 2 cups

“This dressing was invented at the Palace Hotel in San Francisco at the turn of
the nineteenth century. The original is a mayonnaise-based dressing, but mine
is a lighter version with sour cream or yogurt. Loads of herbs make it fresh and vibrant tasting, and a bit of anchovy lends depth, but the dressing is wonderfully balanced and not overpowering. In addition to the dressing for Green Goddess Grilled Chicken Salad, it makes a fabulous dip for a platter of crudités."

3/4 cup (gently packed) fresh French tarragon leaves
3/4 cup snipped fresh chives
3/4 cup (gently packed) fresh flat-leaf parsley leaves
6 anchovy fillets
1/4 cup freshly squeezed lemon juice
1/2 teaspoon salt
6 tablespoons extra-virgin olive oil
3/4 cup full or low-fat sour cream or plain whole-milk or low-fat yogurt
Freshly ground black pepper to taste

Purée the herbs, anchovies, lemon juice, and salt in a food processor or blender. With the machine running, add the oil in a slow stream. Scrape
down the sides. Add the sour cream and pepper; process until smooth.
Store tightly covered in the refrigerator for up to 3 days.

Featured Archive Recipes:
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Chef Keegan's Orzo and Grilled Chicken Salad
Grilled Beef Tenderloin and Blue Cheese Salad
Grilled Seafood Salad Niçoise
Chicken and Pasta Salad with Spinach
Chicken and Vegetable Pasta Salad
Emeril's Chicken and Wild Rice Salad
Chicken Waldorf Salad
The Brown Derby's Cobb Salad
Oriental Chicken Salad
 

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