There’s no need to skimp on fresh herbs when making a green goddess sauce.
The key to its flavor and, well, greenness is an unbashful volume of fresh herbs — 2 cups, to be exact in this recipe. The suggested list of herbs is lengthy yet flexible, open to whim and availability. Mix and match if you like, but rely on parsley, tarragon and chives to provide the traditional goddess flavor notes.
The original green goddess dressing was created by the chef of the Palace Hotel in San Francisco in 1923. It included sour cream and mayonnaise in a rich dressing. This modern version lightens it up with Greek yogurt, which adds tang to the cool, herbaceous sauce. It’s versatile, too.
More than just a salad dressing, this sauce is a flavorful and tenderizing marinade and a refreshing dip as well. This recipe embraces the sauce’s versatility and uses it as a marinade and serving sauce for boneless skinless chicken breasts, as well as a dressing for an accompanying salad.
Scoring the breasts allows for the marinade to penetrate the meat. Note that you can also use the sauce on skin-on breasts, whole legs or the entire bird. Simply adjust the cooking time as needed, and when rubbing the marinade on skin-on chicken, be sure to smear some of the marinade between the skin and flesh.
Green Goddess Chicken Breasts
Servings: 4
Ingredients
- 1 cup plain whole-milk Greek yogurt
- 1/2 cup packed Italian parsley leaves and tender stems
- 1/2 cup packed fresh cilantro leaves and tender stems
- 1/4 cup loosely packed fresh tarragon leaves and tender stems
- 1/4 cup loosely packed fresh mint leaves
- 1/4 cup loosely packed fresh dill leaves
- 1/4 cup coarsely chopped fresh chives, plus more for garnish
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers
- 1 garlic clove, minced
- 1/2 teaspoon finely grated lemon zest
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 4 boneless skinless chicken breast halves, tenders removed, each 6 to 8 ounces
- 1 tablespoon oil
- 1 large head butter lettuce, leaves washed and torn into bite-size pieces
Directions
Combine all the dressing ingredients in a food processor. Process to blend. Set aside 1/2 cup for serving.
Lightly score the chicken breasts on the diagonal on the smooth (skin) side, making 3 or 4 evenly spaced slashes each about 1/4 inch deep.
Put the chicken in a bowl or baking dish. Pour the remaining dressing over and turn the chicken to coat evenly.
Cover with plastic wrap and refrigerate for 1 to 4 hours, turning the chicken occasionally.
Prepare a grill for direct cooking over medium heat (or heat the oven to 375 degrees).
Heat 1 tablespoon oil in a cast-iron skillet or griddle over direct medium heat on the grill (or on the stovetop over medium heat).
Remove the chicken from the marinade, allowing any excess marinade to drip back into the bowl. Place the chicken, smooth (skin) side down, on the skillet. Discard the marinade.
If grilling, grill the chicken until golden brown on one side, 4 to 6 minutes. Flip the chicken and slide the skillet to indirect heat. Continue to grill until an instant-read thermometer inserted into the thickest part the chicken registers 165 degrees, 10 to 14 minutes longer, depending on the thickness.
If using the stovetop, sear the chicken until golden brown, 4 to 6 minutes. Flip the chicken and transfer to the oven. Cook until an instant-read thermometer inserted into the thickest part the chicken registers 165 degrees, 10 to 14 minutes longer, depending on thickness.
Toss the lettuce with some of the reserved dressing to lightly coat. Serve the chicken with the salad, garnished with additional chives. Serve the remaining dressing for drizzling.
Lynda Balslev is an award-winning writer, cookbook author and recipe developer, and authors the blog TasteFood, More recipes can be found at chicago.suntimes.com/taste.
