Green Goddess Salad
|For green goddess dressing|
|Mayonnaise/Cooked salad dressing||1 Cup (16 tbs)|
|Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Anchovy fillets||6 , chopped|
|Parsley leaves||1⁄4 Cup (4 tbs), finely chopped|
|Green onions||2 Tablespoon, finely chopped|
|Chives||2 Tablespoon, snipped|
|Dry mustard||1⁄2 Teaspoon|
|For the salad|
|Crisp salad greens||2 Quart (Bite Size Pieces)|
|Chicken||3 Cup (48 tbs), cubed, cooked and chilled|
|Tomatoes||2 Medium, sliced|
1. In a small bowl, combine all the ingredients for the dressing and mix well. Cling wrap and refrigerate for 2 hours or overnight, to let flavours blend.
2. Place greens in salad bowl. Place cubed chicken at the center of greens. Drizzle the prepared dressing and toss well so that the dressing is evenly coated.
3. Garnish the prepared salad with tomato slices and serve immediately.
If there is non availability of certain ingredients, you can use bottled Green Goddess dressing instead. Always serve extra salad dressing as an accompaniment or drizzle on salad and toss just before service. This way the salad remains crunchy and non soggy.