Green Goddess Chicken Sandwiches

By • June 12, 2013 • 46 Comments

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Author Notes: I'm officially in love with this healthy, creamy, herby sauce. It has a little tang from white balsamic vinegar and fresh lemon juice, and a bit of sweetness from honey. You can adapt this recipe for any leafy green herb you have around and you don't need four different herbs -- just a few would be fine. (Chervil, mint, and tarragon would be good, too. You could also put some spinach or green onions in the sauce. Do whatever you want!) Then grill up some chicken, dollop the sauce on, top with spinach and tomato, and enjoy! You could also shred up the chicken, toss it with the sauce, and make Green Goddess Chicken Salad Sandwiches.foxeslovelemons

Food52 Review: WHO: Foxeslovelemons is a Detroit resident whose primary kitchen rule is that everything is better with a poached egg on top.
WHAT: Green goddess dressing makes a regular chicken sandwich into a meal worthy for the deities (and it’s also good for the rest of us, too).
HOW: Grill chicken breasts, make a creamy green goddess sauce in the food processor, and then construct the perfect sandwich.
WHY WE LOVE IT: This grilled chicken sandwich is delicious in its own right, but it’s also the perfect vehicle for a dressing that we can make with any fresh herbs. The creamy avocado and the tangy Greek yogurt come together in a bright, smooth sauce that adds plenty of flavor to a simple summer dinner. We’ll welcome many more avocado-based condiments in the future.
The Editors

Serves 4

  • 2 chicken breasts, cut crosswise in half and pounded to 1/2-inch thickness
  • Nonstick cooking spray or neutral oil
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon ground black pepper
  • 1 small clove garlic (or 1/2 of a larger clove)
  • 1/2 cup fresh herbs (I used 2 tablespoons each basil, chives, cilantro, and parsley)
  • 1 avocado, peeled and pitted
  • 7 ounces Greek yogurt
  • 1 tablespoon honey
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons white balsamic vinegar
  • 1/4 teaspoon ground white pepper
  • 4 hamburger buns or sandwich rolls
  • 1 cup fresh baby spinach leaves
  1. Prepare grill for direct grilling over medium heat. Spray the chicken with nonstick spray (or brush with a neutral oil) and sprinkle with 1/2 teaspoon salt and ground black pepper.
  2. Place chicken on the hot grill rack and cook 8 to 10 minutes, or until chicken loses its pink color throughout and reaches an internal temperature of 165° F. Remove the chicken from grill and let it stand 5 minutes.
  3. Meanwhile, prepare the green goddess sauce: In a food processor, pulse garlic until finely chopped. Add herbs and pulse again until finely chopped.
  4. Add avocado, yogurt, honey, lemon juice, vinegar, ground white pepper, and remaining 1/2 teaspoon salt. Process until mixture is well combined (there will be visible flecks of herbs).
  5. Build sandwiches using buns, spinach, chicken and Green Goddess Sauce.
Jump to Comments (46)

Comments (46) Questions (0)

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about 1 month ago cyndi2774

My hubby and I loved this recipe so much that we are adding it to our "family favorites" cookbook - a rare honor! Thanks for sharing. As for the debate RE: green goddes: Get over it! If you don't like the recipe, then don't make it. The "culinary arts" boil down to one simple aspect: Does it taste good? The rest of it is all pompous posturing. If the most important thing in your life is correcting other people then YOU are the problem, not them.

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about 1 month ago foxeslovelemons

Thanks so much, cyndi2774! I'm so glad you and your husband enjoyed it, no matter what it's named :)

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about 1 month ago Don M. Pringle

Yesterday I harvested a lot of tarragon, chives and parsley from the garden and made the real Green Goddess Dressing. Made a wedge salad with a bunch of tiny heirloom tomatoes, delicious.

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about 1 month ago foxeslovelemons

Hey Don! I thought you mentioned a month ago that you were at the end of your rant. Seems like you're still going. You're certainly welcome to leave as many comments on this recipe as you would like, but I can't retroactively change this recipe's name.

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about 1 month ago amp156

This is delicious and simple no matter what you call it. I've made several different variations. My favorite so far has been with mint and cilantro and subbing lime juice for the lemon, giving it a SE asian twist.

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about 1 month ago foxeslovelemons

That sounds delicious, amp156! I'm all about adapting this for whatever herbs you have on hand!

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2 months ago Sarah Smith

Yum! Used parsley, sage, chives, and cilantro. Cut the whole recipe in half and there was a lot of sauce (looking forward to using it as a dip). Served everything on toasted whole grain bread along with red onion slices, roasted red bell peppers and red onion.

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2 months ago Sarah Smith

I meant red onion, roasted red bell peppers, and pepperoncinis.

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2 months ago Lynne Palazzi

We *loved* this recipe, foxloveslemons. Totes a keeper. But it makes a lot of dressing. Do u think I can freeze the leftovers? The yogurt probably yes.. but the avocado? What think?

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2 months ago foxeslovelemons

Hi Lynne! Sorry, it *does* make a lot of dressing. I meant to make a note in the recipe that you'll have some left over, but I guess I forgot :( I have not tried freezing it, and I'm just not sure how it would do. Other ideas for it: use it as a salad dressing, chip or veggie dip, or stir it into shredded cooked chicken to make chicken salad! Hope that helps.

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3 months ago Joan Heymont

I made the chicken sandwich with green goddess dressing and 3 of us, with varying tastes, found the dressing bland and sweet. I really wanted to like it, it was so appealing, herbs, yogurt and avocado, but we really couldn't eat it.

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3 months ago NotTooSweet

Made it as per recipe, loved it! The name is not what drew me in, but the knowledge that of all the recipes entered in the contest - this one was the winner. As usual, Food52 did not disappoint!

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3 months ago foxeslovelemons

Thanks so much for your kind words, NotTooSweet. So glad to hear that you enjoyed it :)

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4 months ago Adrian Seltzer

I foxes loves lemons defense there are so many restaurants and cookbooks that call items one thing that are not those things. How many times have you ordered a bisque that is not a smooth puree, etc. It does annoy me, but it is becoming more of a common practice. Anyway, her recipe does look delicious and it gives me a chance to post a link to the real thing and welcome you all to visit.

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4 months ago foxeslovelemons

No need to come to my defense. Sounds like many people are taking this a little too seriously. In all honesty, I don't know why it matters what it's named. Enjoy it, or not. Your choice.

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4 months ago Adrian Seltzer

A lot of people take the internet too seriously. Nice recipe anyway

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4 months ago Don M. Pringle

It is not the internet I take seriously, it is culinary arts. Few of us ever, in all of our creativity, are able to establish a recipe that outlives us. I have respect for that accomplishment. After spending 40 years in the kitchens of fine dining establishments I have earned the right to lament even when not a shared concern, which I readily accept in this "everyone has a food blog era". It is not personal, its a modern disrespect for the conventions of the culinary arts. Yes, you can never tell anymore if a bisque is a bisque or a Goddess dressing contains anchovies and tarragon, its main flavor enhancements... And that will be the end of my rant, as really, no one on the internet cares. Bon Appetit.

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4 months ago maria mccarthy

It does MATTER what it's named. You may not be be aware, as evidenced by your reply to Peaches49 not to substitute/add to much tarragon because it might overpower the other herbs - that IS Green Goddess dressing. It is not a generic term for green hued dressings. Chef Paul Roemer of the Palace Hotel in San Francisco is credited with creating it in 1923. Due to the times and the dynamic nature of recipes ( add a 1/4 tsp of salt, voila - new recipe) most could not avail themselves to copyright laws. You can bet your biscuits, Kraft and Wishbone are not paying residuals to Roemer's heir's. The very least fellow cooks can do is not abscond with the very title. If I posted a recipe for Eggs Benedict (Chef Charles Ranhofer, 1894) that started : 1 cup of salsa, you would be rightly piqued. Salsa, although great with eggs, is not hollandaise. You have come up with an amazing, original recipe with great complementary herbs. Give it your own name, like Zesty Spring Herb Dressing, do not demean yourself by hijacking an alliterative title that has nothing in common with the original recipe. You would not want to be referred to as chickenshatelimes, names do matter. I'm with Don on this

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4 months ago foxeslovelemons

As it's been named the winner of a contest, I'm fairly certain the title will be standing. Thanks for the good laugh about Chickens Hate Limes.

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4 months ago maria mccarthy

Have to agree with Jocelyn and Don. The defining herb in Green Goddess is tarragon and it is not even mentioned. Very misleading, do not use a term or title in cooking just because you like it or it sounds good. Adrian, thanks for link.

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4 months ago Ann Wilkinson

Thanks, Adrian. I will try this recipe. I saw your link as soon as I posted my comment. Whoops.

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4 months ago Ann Wilkinson

this looks & sounds amazing. as for "green goddess" who cares if it's authentic. this sammie sounds great. does anyone have a recipe for green goddess dressing? I recall loving it out of the bottle when I was a kid, and we don't do bottled dressing anymore.......

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4 months ago Adrian Seltzer

Here is a really great green goddess dressing recipe that would be wonderful on that sandwich too. http://cre8ov.com/2014...

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4 months ago Joycelyn

Although the recipe sounds tasty, it is far from being a "Green Goddess" chicken sandwich as the dressing bares no resemblance to true green goddess dressing.

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4 months ago Adrian Seltzer

See my recipe above

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4 months ago Don M. Pringle

Not everything stacked is a Napoleon and this is not Green Goddess dressing. Looks like a great recipe, healthy and tasty, but Goddess it is not. I am sure old school when it comes to names, but please, name them for yourself.

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4 months ago howardtaikeff

From garlic to last ground white pepper goes into sauce, before . It is just chopped in stages.

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4 months ago Karen Ferguson

is it only me? this recipe is confusing to me...as I'm not much of a chef....
I don't know spices go on the chicken and what ingredients go into the dressing....to be sure. I suppose I can guess and look at the foto.

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4 months ago peach49

can I use tarragon or thyme instead of cilantro, don't have any

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4 months ago foxeslovelemons

Hi peach49 - you can definitely use a little bit of thyme or tarragon, but I would recommend just a pinch of one or both of them, since their flavor is so much stronger than cilantro.

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4 months ago anotherfoodieblogger

Congratulations on another win! That is a mighty fine sandwich you have going on there.

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4 months ago foxeslovelemons

Thank you, anotherfoodieblogger!

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4 months ago Salvegging

can't wait to make these! cook's notes for a no-grill chix option?

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4 months ago foxeslovelemons

Thanks so much, Salvegging. I would recommend searing the chicken breasts in a skillet (cast iron, if you have it), then finish them in a hot oven.

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4 months ago Pegeen

Pegeen is a trusted home cook.

I've made this and my co-eaters and I loved it. It's a keeper!

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4 months ago foxeslovelemons

So glad to hear that. I also love the expression "co-eaters." hahaha.

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4 months ago EmilyC

Congrats Lori! I'd eat this sandwich any day of the week!

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4 months ago foxeslovelemons

Thanks so much, EmilyC!