Name: Green Goddess Chicken Salad Sandwich
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1/2 cup sour cream; 1/2 cup mayonnaise; 2 tablespoons lemon juice; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon; 1 teaspoon garlic salt; 2 scallions, thinly sliced; 4 cups shredded chicken (from 1 rotisserie chicken); 2 ribs celery, finely diced; 1/2 red onion, finely diced; 8 slices multigrain bread; 1 beefsteak tomato, sliced; Kosher salt and freshly ground black pepper; 1 cup sliced cucumber; 1 cup alfalfa sprouts or celery leaves, or green of your choice; 8 slices thick-cut bacon, cooked until crispy

Directions

Watch how to make this recipe.

For the dressing: Puree the sour cream, mayonnaise, lemon juice, parsley, tarragon, garlic salt and scallions in a blender until very smooth. Set aside.
For the sandwich: Add the dressing to a medium bowl with the chicken, celery and red onion. Mix until well combined. At this point you can make sandwiches or refrigerate until you are ready to serve. If you are serving sandwiches right away, place a scoop of chicken salad on top of a piece of bread. Top with the tomato slices and season with salt and pepper. Top with the cucumber slices, a mound of sprouts, the bacon and a second slice of bread. Repeat to make 3 more sandwiches. Serve immediately.

Cook’s Note

Traditional Green Goddess has anchovy, but I left it out of this particular recipe. Add 1 to 2 whole anchovies in the blender if that's your thing!

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Green Goddess Chicken Salad Sandwich

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