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Green Goddess Grilled Chicken Salad



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La Belle Cuisine


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 un-
covered 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.

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