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
Test Kitchen Notes
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
chicken breasts, cut crosswise in half and pounded to 1/2-inch thickness
Nonstick cooking spray or neutral oil
kosher salt, divided
ground black pepper
small clove garlic (or 1/2 of a larger clove)
fresh herbs (I used 2 tablespoons each basil, chives, cilantro, and parsley)
avocado, peeled and pitted
fresh lemon juice
white balsamic vinegar
ground white pepper
hamburger buns or sandwich rolls
fresh baby spinach leaves
In This Recipe
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.
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.
Meanwhile, prepare the green goddess sauce: In a food processor, pulse garlic until finely chopped. Add herbs and pulse again until finely chopped.
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).
Build sandwiches using buns, spinach, chicken and Green Goddess Sauce.