Chicken, Quinoa Salad with Green Goddess Dressing

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Ingredients

Dressing

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

Salad

11. 1/2 c quinoa, uncooked
12. 1/2 t salt
13. 5 c torn butter lettuce or iceberg lettuce
14. 1/4 c loosely packed fresh parsley leaves
15. 1 T fresh tarragon leaves
16. 3 c pulled rotisserie chicken (from 1 chicken)
17. 1/2 c thinly sliced English cucumber
18. 1/2 c thinly sliced radishes, about 5

Instructions

Dressing

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.

Salad

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

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