epicurious5.0
Summer Goddess Chicken Salad
Tender poached chicken and summer’s crunchiest veggies get cloaked in a creamy green goddess for the ultimate chic summer lunch.
👥 4 Servings👤 Christina Chaey📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●knife
- ●blender
📝 Preparation Steps
1
Cook green beans in a large pot of boiling heavily salted water ⏱️ 30 seconds. Add corn and cook until beans are bright green and crisp-tender and corn is just barely tender, about ⏱️ 15 seconds. Using a spider or slotted spoon, transfer vegetables to a medium bowl of ice water; keep pot of water boiling. Let vegetables cool, then drain and transfer to a large bowl.
2
Add chicken to pot; return water to a gentle boil. Reduce heat and cook at a bare simmer until juices run clear when thickest part of chicken is pierced with the tip of a small knife (an instant-read thermometer inserted into thickest part of chicken should register 150°; internal temperature will climb to 160° as chicken rests), 20–⏱️ 25 minutes for skin-on, bone-in breasts; 10–⏱️ 15 minutes for skinless, boneless breasts. Transfer chicken to a plate; let cool slightly. Shred meat into big pieces; discard skin and bones if present. Add shredded meat to bowl with vegetables.
3
Purée anchovy, avocado, oil, sour cream, lemon zest, lemon juice, vinegar, ½ cup herbs, and ¼ cup water in a blender, adding more water to thin if needed, until smooth and thick (dressing should be the consistency of heavy cream); season with salt and pepper. Taste and add more lemon juice, salt, and/or pepper if needed (dressing should be bright and acidic).
4
Toss chicken and vegetables with half of dressing, half of fried shallots, and ¼ cup herbs. Arrange lettuce on a platter; mound chicken salad on top. Drizzle with more dressing. Top with more herbs and remaining fried shallots. Serve with remaining dressing alongside. Do ahead: Chicken can be cooked and shredded 3 days ahead. Transfer to an airtight container; cover and chill.
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