Exclusive: Green Goddess Chicken Salad Recipe From Melissa Ben-Ishay’s New Cookbook, Come Eat
If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission.
I could put this sauce in a glass and drink it. After I tasted the incredible umami flavor Better than Bouillon gave the dressing on my Cabbage Salad (page 35), I knew I had to try it in a quick Green Goddess dressing. It’s different from the OG Green Goddess, but still full of nutrients. It’s so vibrant, green, and packed with flavor. I blanched the spinach to keep the color bright and found that it worked really well with the leftover chicken we had in the fridge. I love this chicken salad, and I make it all the time—on a piece of sourdough toast, on its own, or in a bowl with whatever else I have in the fridge.
Ingredients:
- 2 cups fresh spinach
- 2 garlic cloves
- Juice of 1⁄2 lemon (about 1⁄21 tablespoons)
- 1⁄4 cup extra virgin olive oil
- 1 tablespoon seasoned vegetable base (like Better than Bouillon) + 1⁄2 cup water
- or 1⁄2 cup broth
- 1⁄3 cup nutritional yeast
- 2 tablespoons raw, unsalted cashews
- 1 teaspoon fine sea salt
- Black pepper
- 2 cups shredded chicken
- Toast, to serve
Directions:
- Bring a large pot of water to a boil and set up an ice bath. Add the spinach to the boiling water and cook for 1minute. Transfer to the ice bath to stop the cooking and let sit for 5 minutes.
- Squeeze the excess moisture out of the spinach and add ot the blender with the garlic, lemon juice, olive oil, Better than Bouillon, water, nutritional yeast, cashews, salt, and a few turns of pepper.
- Pulse until smooth.
- Stir the green sauce into the shredded chicken and serve on toast
Excerpted from Come Eat: 100 Nourishing Recipes to Eat Every Day by Melissa Ben-Ishay. Used with permission of Harper Influence. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
