Green Goddess Chicken Salad

Ingredients

• 1 cup Mixed Fresh Herbs (parsley, cilantro, basil) (stems only, roughly chopped)
• 2 stalks Scallions (spring onions) (white and green parts, thinly sliced)
• 1 piece Jalapeño Pepper (seeded, finely minced)
• 1 piece Ripe Avocado (peeled, pitted, flesh for dressing)
• 2 tablespoons Avocado Oil (neutral‑flavored, helps blend)
• 1 piece Lime (juiced)
• 1 pinch Salt (to taste)
• 1/4 cup Mayonnaise (full‑fat, for richness)
• 2 pieces Rotisserie Chicken Breast (shredded, skinless)
• 2 stalks Celery (thinly sliced for crunch)
• 1 cup Snap Peas (trimmed, halved)
• 1 piece Green Apple (cored, diced small)
• 2 slices Thin‑Sliced Organic White Bread (soft, for sandwich)
• 1 teaspoon Neutral Cooking Oil (for toasting bread)
• 1 handful Plain Kettle‑Cooked Salted Chips (crushed, for topping)

Instructions

1. Prepare Herbs and Aromatics

   Rinse the mixed fresh herbs, pat dry, and roughly chop the stems. Thinly slice the scallions, mince the jalapeño (remove seeds), and set aside.

   Time: PT5M

2. Make Green Goddess Dressing

   Add the chopped herb stems, scallions, jalapeño, avocado flesh, avocado oil, lime juice, a pinch of salt, and mayonnaise into a jar. Secure the lid and blend with a blender until smooth and bright green.

   Time: PT5M

3. Shred Chicken

   Take the two rotisserie chicken breasts, pull the meat apart with two forks into bite‑size shreds, and place in a large mixing bowl.

   Time: PT3M

4. Prep Salad Mix‑Ins

   Dice the celery, halve the snap peas, and dice the green apple. Add these together with the remaining sliced scallions to the bowl with chicken.

   Time: PT5M

5. Season Before Dressing

   Lightly sprinkle a pinch of salt over the chicken‑vegetable mixture and toss gently.

   Time: PT1M

6. Combine Dressing and Salad

   Pour the prepared Green Goddess dressing over the chicken mixture. Toss until everything is evenly coated and the salad looks glossy.

   Time: PT3M

7. Toast Bread

   Heat a skillet over medium heat (about 350°F). Lightly brush each side of the white bread slices with a teaspoon of neutral oil. Place in the pan and toast 1‑2 minutes per side until golden and slightly crisp.

   Time: PT5M

   Temperature: 350°F

8. Assemble Sandwich

   Spread a generous layer of the green goddess chicken salad onto one slice of toasted bread. Sprinkle crushed kettle‑cooked chips on top for crunch, then cap with the second slice.

   Time: PT2M

9. Serve

   Transfer the sandwich to a plate, cut in half if desired, and enjoy immediately while the bread is still warm.

   Time: PT1M

Nutrition Facts

Calories

650

Protein

30g

Carbohydrates

45g

Fat

35g

Fiber

8g