Chicken, Quinoa Salad with Green Goddess Dressing

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  1. 2/3 c mayonnaise
  2. 1 T chives, chopped
  3. 1 t white wine vinegar
  4. 1/2 t anchovy paste
  5. 1 t lemon zest
  6. 1 T lemon juice
  7. 1/4 t pepper
  8. 1/4 c loosely packed fresh parsley leaves
  9. 1 T fresh tarragon leaves
  10. 1/4 t salt
  11. Salad

  12. 1/2 c quinoa, uncooked
  13. 1/2 t salt
  14. 5 c torn butter lettuce or iceberg lettuce
  15. 1/4 c loosely packed fresh parsley leaves
  16. 1 T fresh tarragon leaves
  17. 3 c pulled rotisserie chicken (from 1 chicken)
  18. 1/2 c thinly sliced English cucumber
  19. 1/2 c thinly sliced radishes, about 5



  1. Process mayonnaise, chives, vingegar, anchovy paste, lemon zest, lemon juice, pepper, parsley, tarragon, and salt in a food processor until smooth, about 1 to 2 minutes. Set aside.
  2. Salad

  3. Bring water to boil in a medium saucepan over medium-high heat.
  4. Add salt and quinoa. Stir and cover.
  5. Reduce heat to low, and cook until quinoa is tender and liquid is absorbed, about 15 minutes.
  6. Remove from heat; let stand 5 minutes.
  7. Remove lid and fluff with a fork.
  8. Toss together, lettuce, parsley, and taragon leaves.
  9. Toss lettuce mixture lightly with about 1/4 c dressing.
  10. Transfer to a serving platter.
  11. Sprinkle cooked quinoa over lettuce mixture; top with pulled rotisserie chicken.
  12. Arrange cucumbers and radishes on top and around sides.
  13. Drizzle salad with an additional 1/4 c dressing, and serve remaining dressing on the side.

Picture of Recipe

Chicken, Quinoa Salad with Green Goddess Dressing - Picture of Recipe
Serves: 4
Prep Time: 40 minutes
Course: Salad,Entree,Lunch
Type of Food: Salad,Salad Dressing
Ethnicity/Origin: French
Key Ingredient: Chicken,Lettuce,Parsley
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Food Processor
Themes/Holidays: Tea Party

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