Creamy Green Goddess Chicken Salad
This fresh chicken salad is packed with crunchy vegetables and a bright herb dressing that tastes like summer in a bowl.
recipesbynani.comThere is something so satisfying about a cold chicken salad on a warm day. This recipe uses plenty of fresh herbs and creamy avocado to create a dressing that is much better than the store bought kind. It is a wonderful way to use up leftover rotisserie chicken for a quick lunch.
My favorite thing about this dish is how crunchy it stays even after sitting in the fridge for a little while. If you want to keep the flavors really bright, try adding the dressing right before you are ready to serve it. It works perfectly on a bed of greens or inside a toasted pita bread.
๐งบ Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup mayonnaise
- 1 ripe avocado, mashed
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh basil, chopped
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1 cup celery, diced
- 1/2 cup cucumber, diced
- Salt and black pepper to taste
๐ฉโ๐ณInstructions
- 1
In a medium bowl, combine the mayonnaise, mashed avocado, lemon juice, garlic, parsley, chives, and basil to create your dressing.
- 2
Stir the mixture until it is smooth and well combined.
- 3
Add the shredded chicken, diced celery, and diced cucumber into the bowl with the dressing.
- 4
Gently fold everything together until the chicken and vegetables are evenly coated.
- 5
Season the salad with salt and pepper to your personal preference.
- 6
Serve it immediately or cover it and keep it in the fridge until you are ready to eat.
๐ก Tips
This salad tastes best when chilled for at least thirty minutes before serving. You can store any leftovers in an airtight container in the refrigerator for up to three days. It pairs beautifully with crunchy lettuce wraps or served on top of toasted sourdough bread.
Made this recipe? Let us know how it went.
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