Green Goddess Chicken Sandwiches


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

Ingredients

  • 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
In This Recipe

Directions

  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.

More Great Recipes:
Condiment/Spread|Sandwich|Chicken|Honey|Vinegar|Lemon Juice|Avocado|Grill/Barbecue|Spring|Summer

Reviews (60) Questions (0)

60 Reviews

Austin B. May 23, 2018
This sandwich deserves a restaurant around it, that's how good it was.
 
Linda K. July 7, 2017
I am going to try it with brioche buns, fresh tarragon from the garden and TJ’s Orange Muscat Champagne Vinegar! Can't wait!<br />
 
Morgan August 3, 2016
This was tasty. I used sage, parsley, thyme, oregano and rosemary from my garden, and it was good. Lots of extra dressing though. Probably 10x more than necessary, FYI.
 
judy July 30, 2016
The green goddess dressing looks wonderful. I always have some avocados around, and am mashing them up with all kinds of different ingredients that I have on hand. I also roast a chicken about once a week, mainly for sandwich meat. This will sure elevate the ones we have this coming week. Thank you.
 
Mila May 26, 2016
I really liked it, but if you want to keep it for another day, I suggest putting the sauce on the salad or on the meat so that it doesn't soak the bun!
 
meganvt01 March 25, 2016
Finally got around to making this one foxes - it was fantastic! The sauce was so flavorful and rich with the avo but bright with the herbs and lemon. Can't wait to slather the leftovers on whatever I have tomorrow! I had to LOL about the comments below. I've had a few people get fussy about some of my recipes like that - green goddess must have so and so! Who cares! It's a beautiful dish with a beautiful name. Thanks!
 
karen March 26, 2016
If it's avo in it w/spices and you made it up for me, the operative word is THANK YOU. ;-) I love people who can make up recipes and share them w/ me. If they are simple, it's even better. Gracias!!
 
Author Comment
foxeslovelemons March 28, 2016
Thank you so much, meganvt01 and karen! Your kind words brightened my day :)
 
ghainskom June 30, 2015
Made my chicken in a pan after coating with an egg and a half and half mix of bread crumbs and parmesan. Otherwise let the recipe as is. It's a nice one. A keeper.
 
Valerie N. January 20, 2015
I just made this. So delicious!! The green goddess.....so fantastic. Thanks for making my dinner devine.
 
Gregg January 20, 2015
Now this looks really delicious and something different from the "Chick-fil-a" mayo, lettuce and tomato!
 
David S. January 19, 2015
It's probably just a lighting-fluke, but in the picture it looks for all the world like the bun is sourdough. Even if it's not, (and as it's not in the recipe as such I assume it's not) that would be a sweet-tweak, for those lucky enough to have access to such a thing...
 
Anna January 12, 2015
Will dark balsamic vinegar ruin the dressing or just change the color? Don't have any white….
 
Author Comment
foxeslovelemons January 12, 2015
Hi Anna! Dark balsamic would certainly be just fine. However, if you have apple cider vinegar or white wine vinegar, those will work just as well, and not muddy the color, if that's a concern. Enjoy!
 
Joanne January 11, 2015
Does anyone know if you can make this dressing a day in advance?
 
Author Comment
foxeslovelemons January 11, 2015
It definitely can, Joanne! I've saved leftover dressing before, and it's still nice and green the next day. Just give it another stir before serving :) Enjoy!
 
cyndi2774 September 30, 2014
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.
 
Author Comment
foxeslovelemons October 1, 2014
Thanks so much, cyndi2774! I'm so glad you and your husband enjoyed it, no matter what it's named :)
 
Don M. September 30, 2014
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.
 
Author Comment
foxeslovelemons October 1, 2014
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.
 
amp156 September 30, 2014
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.
 
Author Comment
foxeslovelemons October 1, 2014
That sounds delicious, amp156! I'm all about adapting this for whatever herbs you have on hand!
 
Sarah S. September 25, 2014
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.
 
Sarah S. September 25, 2014
I meant red onion, roasted red bell peppers, and pepperoncinis.
 
Lynne P. September 17, 2014
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?
 
Author Comment
foxeslovelemons September 18, 2014
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.
 
Joan H. August 23, 2014
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.
 
NotTooSweet August 17, 2014
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!
 
Author Comment
foxeslovelemons August 18, 2014
Thanks so much for your kind words, NotTooSweet. So glad to hear that you enjoyed it :)
 
Adrian S. August 12, 2014
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.
 
Author Comment
foxeslovelemons August 12, 2014
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.
 
Adrian S. August 12, 2014
A lot of people take the internet too seriously. Nice recipe anyway
 
Don M. August 12, 2014
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.
 
maria M. August 12, 2014
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
 
Author Comment
foxeslovelemons August 12, 2014
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.