Chicken and Romaine Salad with Green Goddess Dressing

by Sarah on April 8, 2010

Guido said this was the best salad I ever made.  It was pretty good. Healthy, and easy too.

Below is what you’re going to need for the dressing.  It’s basically a Green Goddess dressing.  I make this all the time–thinner for salads, thicker for dips.  People love this stuff.  A nice mixture of herbs is crucial.  You don’t really want it to taste like all of one thing.  On this day, I had parsley, tarragon, basil, chives and dill.  Also in there is garlic, anchovy, mayo and plain yogurt.

Just rip the herbs roughly with your hands and put them in the food processor or blender.  Roughly chop the garlic and toss it in.  If you are using whole anchovy, you may want to give that a rough chop, too.  I just used anchovy paste–I use it all the time when I don’t want to open a whole jar of anchovies.  It’s helpful.  Next a big spoonful of mayo and yogurt and whiz away.  I add some olive oil too, to get it to be the consistency I want it.  Season with salt and pepper, of course.

If it tastes too strongly of one specific herb, add more parsley or yogurt.  Or both.

Salad.  Chopped Romaine lettuce, kalamata olives, halved, jarred roasted peppers, a bit of red onion.  And a whole rotisserie chicken, picked from the bones and chopped.

Drizzle dressing over.  Do not make any tossed salad jokes.  I’m too old for that shizz.

Devour.  Nice with a bit of crusty baguette to mop up the leftover dressing.


Best Chicken and Romaine Salad


  • 2 bunches Romaine hearts (or one whole head), chopped into bite-sized pieces
  • 1 whole rotisserie chicken, picked from the bones and chopped
  • 1 cup kalamata olives, pitted and halved
  • 1 jar roasted red peppers, drained and chopped
  • 1/4 red onion, thinly sliced
  • the heart of the celery, chopped, including the leaves
  • Green Goddess dressing


  • Combine ingredients and eat immediately.

Green Goddess Dressing


  • 1/4 cup basil
  • 1/8 cup dill
  • 1/8 cup tarragon
  • 1/2 cup parsley
  • 1/8 cup chives
  • 1/2 clove garlic
  • 1 tsp anchovy paste
  • 1/2 cup mayonnaise (Best Foods preferred)
  • 1/2 cup plain yogurt
  • olive oil
  • salt and pepper


  • Roughly tear the herbs and place in the blender or food processor. Rough chop the garlic and add to herbs. Add the anchovy, mayo and yogurt. Pulse until thoroughly combined. Drizzle in olive oil until the dressing is the consistency desired. Season with salt and pepper.

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