Green Goddess Chicken Salad

This Green Goddess Chicken Salad recipe is from my new cookbook, Kitchen Matters, and is a delicious, more nutritious twist on a classic chicken salad.

Ingreadient

• 3 chicken breasts (bone-in, skin on, about 12 ounces each)
• 1/2 small onion (peeled (red is nice))
• 4 large garlic cloves (peeled and smashed)
• 1 tablespoon salt (kosher)
• 1/2 cup Greek yogurt (unsweetened, plain, whole milk )
• 1 cup parsley ((I like flat-leaf))
• 3 tablespoons chives (fresh and chopped)
• 2 tablespoons basil (fresh)
• 2 tablespoons dill (fresh)
• 1 green onions (chopped)
• 2 tablespoons lemon juice (freshly squeezed)
• 1 teaspoon anchovy paste ((or 2 anchovy fillets))
• 1/2 cup olive oil
• 3/4 teaspoon sea salt
• pepper
• 1 head romaine lettuce (leaves washed, dried, and left whole (or about 3 cups of chopped standard Romaine))
• 1 cucumber (chopped)
• 2 stalks celery (sliced)
• 1/4 cup red onion (diced)
• 1/4 cup capers (drained)

Step by step

1. Place the chicken in a saucepan with the onion, garlic, and salt and add water to cover.
2. Bring to a boil over high heat, reduce heat to low, cover and simmer until the chicken is just cooked through, about 25 minutes.
3. Allow chicken to cool in the poaching liquid, about 15 minutes.
4. Remove the skin and bones and shred the meat into large, bite-size pieces. Set aside in a large bowl.
5. Place all dressing ingredients except oil, salt, and pepper in a food processor. With the motor running, slowly pour in olive oil. Taste for salt and pepper and add accordingly.
6. Toss lettuce with enough dressing to coat lightly. Add remaining salad components and the chicken on top of lettuce and serve with extra dressing on the side.