"Today we enlighten the taste buds by introducing Grilled Chicken with Green Goddess Dressing, a long-forgotten salad dressing from the 1960s. Green Goddess dressing is a tangy mayonnaise dressing full of vibrant herbs. It’s perfect as a dressing for grilled meats, salads and summer dishes."
Grilled Chicken with Green Goddess Dressing
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Prep time 20mins
Cook time 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 skin on boneless chicken breasts
- 1 tbsp kosher salt
- toothpicks
- 1 tbsp olive oil
- salt and pepper
- 3/4 cup crumbled bleu cheese
- 1 cup croutons
- 12 cherry tomatoes
- 16 kalamata olives
- 5 cloves garlic, crushed
- 3 tbsp chopped chives
- 2 tbsp chopped fresh tarragon
- 1/2 cup chopped flat leaf parsley
- 1/2 cup chopped green onions
- 1 1/2 cups mayonnaise
- 1/2 cup sour cream
- 1 tbsp lemon juice
- 1 tbsp anchovy paste
- 2 tbsp tarragon vinegar
- salt and black pepper to taste
Method
Step 1
Form the chicken breasts into an oval shape, making sure the skin covers around the meat. Secure the chicken breast bundles with toothpicks. Season the chicken breasts with the Kosher salt and refrigerate to marinate, 1-2 hours, while you prepare the grill and make the dressing.
Step 2
Put the garlic, chives, tarragon, parsley and green onions in a mini-food processor and pulse the herbs to a fine mince. Spoon the herb mixture into a large bowl.
Step 3
Add the mayonnaise, sour cream, lemon juice, anchovy paste and tarragon wine vinegar to the herbs and whisk to combine into a creamy dressing. Season the dressing with salt and pepper. Place in a container and cover and refrigerate while you grill the chicken.
Step 4
Heat your outdoor grill to medium-high heat. When you’re ready to cook, turn off one side of the burner. This is the area where you'll grill the chicken. Brush the chicken with olive oil and grill, skin side down, for 3-4 minutes until the skin is golden and crispy. Turn the chicken over and cover the grill. Continue to grill the chicken until it's done, about 10 minutes or until the chicken registers 150 on a meat thermometer.
Step 5
For inside cooking, heat a heavy skillet or grill pan over medium-high heat. Heat the oven to 400. Brush the chicken with olive oil and place in the hot skillet. Grill, skin side down, for 3-4 minutes until the skin is golden and crispy. Turn the chicken over and place the skillet in the oven. Continue to cook the chicken until it's done, about 10 minutes or until the chicken registers 150 on a meat thermometer.Bring the chicken off the grill and let it rest on a plate for 5-8 minutes.
Step 6
o serve, spoon some of the Green Goddess dressing on a plate. Cut each chicken breast into thick slices and arrange on top of the dressing. Garnish each chicken breast with bleu cheese and place some croutons, cherry tomatoes and Kalamata olives around the plate.