Green Goddess Chicken Salad

 

Make this for lunch. Chop up some romaine lettuce and a cup of this salad and it makes a terrifically satisfying lunch. If you're planning on making ahead for the week, I would recommend adding in the bread the morning before you plan to eat it so it doesn't get soggy.

The original recipe calls for rotisserie chicken, however I poached a bone-in chicken breast in white wine and thyme -- mainly to hone a new cooking skill with regards to meat.  Also, I used jarred roasted peppers rather than piquillo peppers, and used a bit more lemon juice to bring out the flavors of the fresh herbs in the dressing.

Green Goddess Chicken Salad

 Adapted from Food and Wine

Ingredients:

• 2 oil packed anchovy filets
• 1 small garlic clove
• 1/2 cup packed flat leaf parsley leaves
• 1/4 cup packed basil leaves
• 1/4 cup packed dill
• 1 tablespoon oregano
• 3/4 cup mayonaise
• 4 tablespoons lemon juice
• 2 tablespoons snipped chives
• One 1 pound ciabatta bread
• 1.5 to 2 pounds shredded chicken
• 3 roasted red peppers, drained and thinly sliced
  
• 3 celery ribs, thinly sliced
• 1/2 cup kalamata olives, pitted and halved
• salt and pepper to taste

How To:

In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped. Add the mayonnaise and lemon juice and process until smooth. Fold in the chives; season with salt and pepper.

In a large bowl, toss the ciabatta with the chicken, peppers, celery and olives. Add the dressing and toss to coat. Season with salt and pepper and serve.

Notes: the dressing can be made ahead of time and refrigerated up to 2 days. I recommend making it ahead and letting all the flavors blend together.

Taste of Amalfi: Hearts of Palm and Avocado Salad

Are you looking for a perfect summertime salad? My mom has been making this salad ever since my parents visited the Amalfi Coast 10 years ago. I have since loved this salad, and appreciate it even more after having spent some time in Praiano, Italy. Something about it brings me back to afternoon Peronis, midnight glasses of Prosecco and limoncello, cherries, olives, - oh the amazing freshness and flavors of the Amalfi Coast!

This salad is even better served with a good crusty bread with a soft inside - a good sourdough is perfect.

Ingredients:

• 2 avocados
• 1 can hearts of palm*
• 2 large tomatoes
• 1/4 red onion
• 3 ears of corn
• 1/2 lemon
  
• 2 tablespoons olive oil
• 1 tablespoon champagne vinegar
• Salt and pepper to taste
  

How to:

1. Preheat oven to 350 degrees F.
2. Once the oven is preheated, place the corn cobs (still in husks) onto the oven racks. Roast for 30 minutes.
   
3. While the corn is roasting, chop up the hearts of palm into 1/2 inch pieces, and slice the onion and tomoatoes.
4. Combine the hearts of palm, onions, tomatoes, and olive oil in a serving bowl. Salt to taste and let marinate while the corn roasts.
5. Remove the corn from the oven, slice the corn off the cob, and combine with salad.
6. Chop the avocados into 1/2 inch pieces, combine with the salad, vinegar, and lemon juice from 1/2 a lemon.

*Note: Hearts of palm can be found in most grocery stores in the canned vegetable aisles. Some brands have very woody exteriors - if that is the case, remove the outer layer. The best brand (and surprisingly, the cheapest!) is Whole Foods 365 brand of hearts of palm - they are the most consistent in size and texture and sometimes go on sale for less than $2 a can!