Green Goddess Chicken Salad Sandwiches
Served on ciabatta rolls and topped with crunchy apple slices, this recipe for Green Goddess chicken salad sandwiches is perfect for summer.
By Amy Traverso|May 01 2024|
Green Goddess Chicken Salad Sandwiches
Photo Credit: Adam DeTour/styling by Sheila JarnesGreen Goddess dressing sounds so luxurious, making any salad that includes it feel like a special event. The original Green Goddess recipe goes back to San Francisco’s Palace Hotel in 1923, though that recipe included anchovies and tarragon. We like the flavors of this version, as well as the nutritional boost lent by the spinach. Adding walnuts to the chicken salad and then layering the sandwich with apple slices brings to mind a Waldorf salad, another luxury hotel creation, this one from the late 1800s.
This recipe first appeared in the May/June 2024 issue of Yankee Magazine.
Yield:
4 sandwiches
Ingredients
1 cup plus ¼ cup chopped parsley leaves
½ cup mayonnaise
½ cup sour cream
1/3 cup thinly sliced scallions
½ cup plus ½ cup baby spinach leaves
¼ cup chopped basil leaves
1 large garlic clove
2 tablespoons fresh lemon juice
¾ teaspoon kosher salt
2½ cups chopped cooked chicken
3 stalks celery, diced
¼ cup chopped walnuts
4 ciabatta rolls, split lengthwise and lightly toasted
1 large green apple, cut into thin half-moon slices
Instructions
In a blender, combine 1 cup parsley, mayonnaise, sour cream, scallions, ½ cup spinach, basil, garlic, lemon juice, and salt. Blend until smooth.
In a medium bowl, combine the chopped cooked chicken with the dressing. Add the celery, walnuts, and remaining ¼ cup parsley and stir until combined.
To make the sandwiches, layer the bottom halves of the ciabatta rolls with generous scoops of the chicken salad. Divide the remaining ½ cup baby spinach leaves and green apple slices among the sandwiches. Top with bread and slice in half.
