Green Goddess Chicken Salad

Eating a salad doesn’t have to be boring. Parsley, tarragon, basil, and chives come together with Good Culture sour cream to make the creamiest Green Goddess dressing. Cabbage, cucumbers, green scallions, and shredded chicken are tossed in the dressing to create a flavor-packed salad. Prep it the day before for lunch or make it for your next weeknight dinner!

Ingredients:

Dressing

• ¼ cup of fresh parsley leaves
• ¼ cup of fresh tarragon leaves
• ¼ cup of fresh basil
• 2 tablespoons of finely chopped chives
• 1 anchovy fillet
• 1 garlic clove, minced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• ¾ cup Good Culture sour cream (180 grams)
• ¼ cup mayonnaise
• 2-3 tablespoons of water, to thin if needed
• Salt, to taste
• Freshly ground black pepper, to taste

Salad

• ½ head of small red cabbage, finely chopped
• ½ an English cucumber, seeded and diced
• 3 scallions, thinly sliced
• 2 tablespoons finely chopped chives
• 2 cups shredded cooked chicken (poached, baked, roasted)
• ⅓ cup of roughly torn mixed herbs

Instructions:

1. Add the parsley leaves, tarragon leaves, basil leaves, chives, anchovy filet, garlic, olive oil, lemon juice, white wine vinegar, sour cream and mayonnaise into blender and blitz until smooth. If the dressing is too thick, add a touch of water as needed until it reaches your desired consistency. Season with salt and pepper to taste.
2. Add the cabbage, cucumbers, scallions, chives and shredded chicken into a large mixing bowl.
3. Pour the dressing over the salad and toss until everything is evenly coated.
4. Refrigerate the salad for at least 15 minutes to help the flavors meld. Top with fresh herbs and more dressing and enjoy!
5. Any leftovers can be stored in an airtight container in the fridge for up to 3 days.