Weekly Winner: Green Goddess Goes Hipster

IMG_0459People generally fall into two categories with salad dressing: you’re either on Team Vinaigrette or Team Creamy.  Me? Definitely Team Creamy — ranch, blue cheese, French, Thousand Island (don’t judge!), I love them all.  Perhaps my favorite is Green Goddess.  This rich, herbaceous dressing is not as widely known or used as others, but to me, it just screams “Spring”.

I’m still waiting for Spring here in Chicago, so this recipe served as a nice reminder that yes, eventually, warmer weather will arrive.

Chicken-Quinoa Salad with Green Goddess Dressing comes from Southern Living magazine.  It’s very light and fresh-tasting and the quinoa and chicken both add substance to make it more filling.  Then there’s the fabulous, herby, dressing — no need to feel guilty about drizzling on this rich dressing since it is only enhancing all the healthy goodness in the salad itself.  And should you feel the slightest bit guilty about using rotisserie chicken, just stop!  It’s my secret weapon.  Cheap, delicious and ready instantly.  Honestly, if you’re picky about where you get your rotisserie chicken, I dare say you can’t make it better yourself, so why even try??

Chicken-Quinoa Salad with Green Goddess Dressing

Serves 4

Ingredients:

  • 2/3 cup mayonnaise
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon anchovy paste
  • 1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
  • 1/4 teaspoon black pepper
  • 1/2 cup loosely packed fresh parsley leaves, divided
  • 1/3 cup loosely packed fresh tarragon leaves, divided
  • 3/4 teaspoon kosher salt, divided
  • 3/4 cup water
  • 1/2 cup uncooked quinoa
  • 5 cups torn butter lettuce or butter lettuce mix
  • 3 cups pulled rotisserie chicken (from 1 chicken)
  • 1/2 cup thinly sliced English cucumber (from 1 cucumber)
  • 1/2 cup thinly sliced radishes (about 5 radishes)

Procedure:

Process mayonnaise, chives, vinegar, anchovy paste, lemon zest, lemon juice, black pepper, 1⁄4 cup of the fresh parsley leaves, 1 tablespoon of the fresh tarragon leaves, and 1⁄4 teaspoon of the salt in a food processor until smooth, about 1 to 2 minutes. Set aside.

Bring water, quinoa, and remaining 1⁄2 teaspoon salt to a boil in a medium saucepan over medium-high. Stir and cover. Reduce heat to low, and cook until quinoa is tender and liquid is absorbed, about 15 minutes. Remove from heat; let stand 5 minutes. Remove lid, and fluff with a fork.

Toss together butter lettuce and remaining 1⁄4 cup each fresh parsley leaves and fresh tarragon leaves. Toss lettuce mixture lightly with about 1⁄4 cup dressing. Transfer to a serving platter. Sprinkle cooked quinoa over lettuce mixture; top with pulled rotisserie chicken. Arrange thinly sliced English cucumbers and thinly sliced radishes on top and around sides. Drizzle salad with an additional 1⁄4 cup dressing, and serve remaining dressing on the side, if desired.

1 Comment (+add yours?)

  1. Trackback: Weekly Winner: Sensational, Subtle, Salmon Salad | Donna's Quick Qi

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