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Gallery Green-Goddess Chicken and Salad Credit: Con Poulos Recipe Summary prep: 25 mins total: 6 hrs 5 mins Servings: 4

Ingredients Ingredient Checklist 3/4 cup buttermilk or plain yogurt (not Greek) 3/4 cup mayonnaise 6 oil-packed anchovies 3 cloves green garlic, or 2 cloves regular garlic 3 cups mixed fresh tender herbs, such as basil, parsley, tarragon, and cilantro 2 scallions, chopped 1 tablespoon Dijon mustard 1 1/2 teaspoons grated lemon zest, plus 1/4 cup fresh juice (from 2 lemons) 2 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 1 whole chicken (3 1/2 to 4 pounds), backbone removed 4 ounces bacon (4 slices), cut into 1/2-inch strips 4 cups torn Little Gem lettuce 2 cups pea shoots or tendrils 1 cup thinly sliced sugar snap peas 1/2 cup thinly sliced watermelon radishes

Gallery Green-Goddess Chicken and Salad Credit: Con Poulos

Recipe Summary prep: 25 mins total: 6 hrs 5 mins Servings: 4

Green-Goddess Chicken and Salad      Credit: Con Poulos

Green-Goddess Chicken and Salad

Credit: Con Poulos

Green-Goddess Chicken and Salad

Recipe Summary prep: 25 mins total: 6 hrs 5 mins Servings: 4

Recipe Summary

prep: 25 mins total: 6 hrs 5 mins

Servings: 4

prep: 25 mins

total: 6 hrs 5 mins

prep:

25 mins

total:

6 hrs 5 mins

Servings: 4

4

Ingredients

Ingredients

  • 3/4 cup buttermilk or plain yogurt (not Greek) 3/4 cup mayonnaise 6 oil-packed anchovies 3 cloves green garlic, or 2 cloves regular garlic 3 cups mixed fresh tender herbs, such as basil, parsley, tarragon, and cilantro 2 scallions, chopped 1 tablespoon Dijon mustard 1 1/2 teaspoons grated lemon zest, plus 1/4 cup fresh juice (from 2 lemons) 2 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 1 whole chicken (3 1/2 to 4 pounds), backbone removed 4 ounces bacon (4 slices), cut into 1/2-inch strips 4 cups torn Little Gem lettuce 2 cups pea shoots or tendrils 1 cup thinly sliced sugar snap peas 1/2 cup thinly sliced watermelon radishes

Directions

Combine buttermilk, mayonnaise, anchovies, garlic, herbs, scallions, mustard, lemon zest and juice, and oil in a blender. Purée until smooth; season with 1 teaspoon salt and 1/4 teaspoon pepper. Pat chicken dry and season generously with salt. Place in a resealable bag and add 2 cups dressing; seal and massage to evenly coat chicken in dressing. Refrigerate at least 4 hours and up to 1 day. Cover and refrigerate remaining dressing until ready to use.

Preheat oven to 425°F. Remove chicken from refrigerator and let stand 30 minutes at room temperature. Wipe excess dressing from chicken and lightly pat dry; place on a rimmed baking sheet lined with parchment. Drizzle with oil and season lightly with salt. Roast, breast-side up, until skin is dark golden and a thermometer inserted into thickest part registers 160°, 40 to 50 minutes (depending on size). Let stand 20 minutes.

Meanwhile, cook bacon in a skillet over medium heat, stirring occasionally, until crisp, 5 to 6 minutes. Transfer to paper towels to drain and cool. Toss lettuce, pea shoots, snap peas, radishes, and bacon with one-third of reserved dressing. Season with salt and pepper. Carve chicken and serve alongside salad, with remaining dressing.

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All Reviews for Green-Goddess Chicken and Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Green-Goddess Chicken and Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest