Green Goddess Chicken Salad Sandwiches

This was a crowd pleaser! Such a nice picnic option. Made a great sandwich with tomatoes, lettuce and a touch of Dijon Mustard over ciabatta.

I only had a couple of scallions, no mint, and skimped on the parsley. I don’t know how Wegmans could run out,of Italian parsley on a Friday, but they did. As a consequence of the lack of greenery, I think my green goddess might have been a bit too tart, but that didn’t really upset my taste buds. I do, however, look forward to my next pass at this recipe. Delicious as it was, I think the second attempt will take the prize.

This is a fantastic sauce. But it doesn't go well with chicken: too bland. It needs to go with something spicy, like maybe salmon with a spice rub that includes cayenne. Also, I can't really consider this to be a chicken salad, without some sort of crunchy component: if not celery, then at least something like nuts, to give it some texture. I'll make the sauce again. But I'll do something else with it.

HOLY SMOKES. I couldn't stop licking my fingers, the bowl, my spatula, etc. while cleaning up the food processor waiting to serve the chicken salad. DELICIOUS.

Really good, but needs a fresh element to lighten it up. I would add a layer of arugula dressed in lemon juice and salt. Otherwise it’s a bit heavy.

This was good, but not FANTASTIC. In other words, it’s a reasonable alternative to a more traditional chicken salad, especially since it doesn’t require much more time to make.

This was great, and does hold up for leftovers. I added some sugar and a pinch of MSG, toasted pepitas for crunch. Would be great with a thick slice of tomato on a sandwich.

Yummy, even if you don't use it in a sandwich but as part of a salad instead, as we did. I have to admit that I cheated and used a guacamole that I had on hand, because it had big chunks of avocado in it, saved me some time and offered a texture that worked better in a salad than smooth. Subbed fresh basil, because I didn't have anything other than dried mint on hand (tossed a little in). Hannah was right that this would also make a dandy dip with tortilla chips. Will definitely make this again.

Made as written - so bright, fresh, and delicious!

Made it as written using leftover spatchcock chicken from the weekend. Husband thought it was great. Served it on whole grain toasted bread, added Swiss cheese and romaine lettuce leaves. Unfortunately I was out of tomato, I think that would have been great!

Delicious and super easy--fit perfectly in a mini cuisinart. I felt the capers were overshadowed, which is hard to do. But otherwise all the flavors were nicely balanced.

This would be good to serve Nathan, since he is not a fan of mayo! Also would probably work well with tuna when Kirsten is around!

Made as written.

If you are concerned about the dressing browning use a couple of hacks to keep left over avocado in the shell. Spray a thin layer of olive oil on the exposed surface and cover with plastic wrap so the wrap is touching the surface. Works great with guacamole.

Works great as a wrap too! I added some pickled onions.