GREEN GODDESS CHICKEN SALAD
PREP ~ 0 Minutes; COOK ~ 30-35 minutes
1 pound chicken breast
3 tablespoons mayonnaise
1 tablespoon sour cream
1/2 - 1 teaspoon anchovy paste
1 tablespoon fresh lemon juice
1/4 cup green onion, sliced thin (white and green parts)
2 tablespoons fresh tarragon, finely chopped
2 tablespoons fresh parsley, finely chopped
1 cup green grapes, sliced in half
kosher salt and black pepper
- If you want a real time saver, pick up already roasted chicken at your grocery store. Then, all you have to do when you get home is shred or dice the chicken meat, make the herb-mayo mixture, and toss it all together.
Preheat oven to 400 degrees.
For easy clean up, line a sheet pan with aluminum foil. Arrange chicken breasts on the sheet pan and season with salt and pepper on both sides.
Place chicken in preheated oven and cook for approximately 25 minutes until an instant-read thermometer reaches 165 degrees. If you don't have a thermometer, 25 minutes should be plenty of time for chicken breasts that weigh between 5-7 ounces. For larger chicken, you might need to cook closer to 30 minutes.
While chicken cooks, mix the mayo, sour cream, anchovy paste and lemon juice. Anchovy paste is a strong flavor, so use as much or as little to suit your taste. Chop the herbs and slice the green onions and stir into the mayo mixture. Season with salt and pepper to taste, keeping in mind the anchovy paste may be salty enough. Slice the grapes in half and fold into the dressing.
Once chicken is out of the oven, allow to cool so it's easy to handle. Cut into small cubes, and allow to cool completely before folding into the dressing mix. Once everything is mixed together, check final seasoning and add salt, pepper, or another squeeze of lemon juice as necessary. Serve chicken salad in lettuce cups, on grilled toast, or stuffed in a pita. Enjoy!