Grill/Barbecue
Green Goddess Chicken Sandwiches
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64 Reviews
Shoshana C.
January 10, 2023
This was a good recipe! I liked that it had lots of veggies. I didn’t add lemon juice since I think it takes away from the acid in the vinegar. Also I did a mix of sheep’s yogurt and Mayo and oh big thing, I used fresh tarragon and dill! Put some smoked paprika on it when building the sandos.
I didn’t make the full recipe for the sauce so my measurements were free flowing.
I didn’t make the full recipe for the sauce so my measurements were free flowing.
ghainskom
November 1, 2020
Didn't have spinach so used romana lettuce instead. Also added chinese 5-spice to the chicken seasoning. This recipe is now on repeat.
Wendy W.
August 28, 2020
My family was not wowed by these sandwiches. I made pretty much as instructed, but used chicken thighs and slightly less honey. We found the sauce remarkably bland, despite the vinegar/lemon. It was fine, but I won't make it again.
Sabine G.
July 6, 2019
These are SO DANG GOOD. I've made them a few times and oh, man! They get rave reviews each time!
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!
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!!
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….
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?
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!
CeeSoo
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.
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.
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.
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.
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?
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!
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.
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.
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
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.
maria M.
August 12, 2014
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.
Ann W.
August 10, 2014
Thanks, Adrian. I will try this recipe. I saw your link as soon as I posted my comment. Whoops.
Ann W.
August 10, 2014
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.......
Adrian S.
August 10, 2014
Here is a really great green goddess dressing recipe that would be wonderful on that sandwich too. http://cre8ov.com/2014/06/green-goddess-dressingdip/
Don M.
August 10, 2014
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.
howardtaikeff
August 11, 2014
From garlic to last ground white pepper goes into sauce, before . It is just chopped in stages.
Karen F.
August 10, 2014
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.
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.
peach49
August 10, 2014
can I use tarragon or thyme instead of cilantro, don't have any
foxeslovelemons
August 10, 2014
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.
anotherfoodieblogger
August 7, 2014
Congratulations on another win! That is a mighty fine sandwich you have going on there.
Two T.
August 7, 2014
can't wait to make these! cook's notes for a no-grill chix option?
foxeslovelemons
August 7, 2014
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.
Pegeen
July 31, 2014
I've made this and my co-eaters and I loved it. It's a keeper!
foxeslovelemons
August 3, 2014
So glad to hear that. I also love the expression "co-eaters." hahaha.
Horto
July 15, 2014
this looks good, no mayo
hey why dozen.t anyone like this
gonna make a version for salmon and shrimp i poached
hey why dozen.t anyone like this
gonna make a version for salmon and shrimp i poached
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