GREEN GODDESS CHICKEN SALAD SANDWICH
Steps:
- For the dressing: Puree the sour cream, mayonnaise, lemon juice, parsley, tarragon, garlic salt and scallions in a blender until very smooth. Set aside.
- For the sandwich: Add the dressing to a medium bowl with the chicken, celery and red onion. Mix until well combined. At this point you can make sandwiches or refrigerate until you are ready to serve. If you are serving sandwiches right away, place a scoop of chicken salad on top of a piece of bread. Top with the tomato slices and season with salt and pepper. Top with the cucumber slices, a mound of sprouts, the bacon and a second slice of bread. Repeat to make 3 more sandwiches. Serve immediately.
GREEN GODDESS ROASTED CHICKEN
Green Goddess dressing - a creamy, piquant blend of herbs, garlic and anchovies - is good to eat on salad. And it's wonderful as a dipping sauce for vegetables. But its best use may be as a marinade for roast chicken. The mild chicken absorbs all the zippy flavors of the dressing, to emerge from the oven fragrant and golden, flecked with green. To intensify the herbal flavor, some of the green goddess mixture is set aside to use as a sauce. You could even pour a little on a salad or some vegetables on the side, and enjoy the best of all the Green Goddess variations in one savory bite.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a blender, purée buttermilk, basil, chives, garlic, anchovies (if using), scallion, lime zest and juice, salt and pepper until smooth.
- Put chicken halves in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the Green Goddess marinade. (Save the rest to serve as a sauce.) Refrigerate for at least 6 hours or up to overnight.
- Heat oven to 500 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a rimmed baking sheet. (Discard the used marinade.) Pat chicken tops dry with paper towels and drizzle with oil. Roast until cooked through, about 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.
Nutrition Facts : @context http, Calories 815, UnsaturatedFat 34 grams, Carbohydrate 8 grams, Fat 55 grams, Fiber 1 gram, Protein 68 grams, SaturatedFat 17 grams, Sodium 1228 milligrams, Sugar 5 grams, TransFat 0 grams
GRILLED CHICKEN BLT SANDWICHES
An indoor grill for cooking the bacon and chicken means a quick meal and easy cleanup.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Heat closed contact grill 5 minutes. When grill is heated, place bacon on bottom grill surface. Close grill; cook 4 to 6 minutes, turning once, until crisp. Drain on paper towels.
- Meanwhile, place 1 chicken breast, boned side up, between 2 sheets of plastic wrap or waxed paper. With flat side of meat mallet or rolling pin and working from center, gently pound chicken until 1/4 inch thick; remove wrap. Repeat with remaining chicken breast. Sprinkle chicken with Italian seasoning.
- Place chicken on bottom grill surface. Close grill; cook 4 to 6 minutes or until fork-tender and juices run clear.
- Spread toasted bread slices with mayonnaise. Layer lettuce, tomato, chicken and bacon between toast slices.
Nutrition Facts : Calories 520, Carbohydrate 35 g, Cholesterol 95 mg, Fat 4, Fiber 3 g, Protein 38 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 780 mg, Sugar 2 g, TransFat 1/2 g
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