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An ode to the end of summer with this vegetarianized "chicken" salad that is light, colorful and makes good use of your garden herbs. A perfect picnic companion or addition to barbecue fair. The popular green goddess dressing calls for anchovies - I substituted capers to maintain that vinegary bite.
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Green Goddess “Chicken” Salad

September 6, 2009

30 min or less active, 30 min or less total, main, sandwich, summer

An ode to the end of summer with this vegetarianized "chicken" salad that is light, colorful and makes good use of your garden herbs. A perfect picnic companion or addition to barbecue fair. The popular green goddess dressing calls for anchovies - I substituted capers to maintain that vinegary bite.

Information

Servings: 4
Time: 30 minutes active and total
Price:
Nutrition (per serving):
Calories: 220.5
Protein: 15.1g
Fat: 0.06g
Saturated fat: 0.06g
Carbohydrates: 12.1g
Fiber: 6.5g
Sodium: 989.1mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 1 Tbsp capers, drained
  • 2 garlic cloves, minced
  • 1/2 cup packed flat-leaf parsley
  • 1/4 cup packed basil
  • 1/4 cup dill, coarsely chopped
  • 1 Tbsp oregano
  • 3/4 cup mayo (I used Spectrum Light Canola Mayo)
  • 2 1/2 Tbsp fresh lemon juice
  • 2 Tbsp chives, snipped with scissors or chopped
  • 2 6oz packages of "chicken" strips (I used Lightlife Smart Strips)
  • 12oz jar roasted red peppers, drained and sliced thinly lengthwise
  • 3 inner celery ribs with leaves, thinly sliced

Preparation

  1. In a food processor, pulse the capers, garlic, parsley, basil, dill and oregano until coarsely chopped. Add mayo and lemon juice and process until smooth. Fold in the chives and add SnP to taste.
  2. In a large bowl toss the "chicken," red peppers and celery. Add the dress and mix well. Serve with pita, or any other favorite bread, and fresh tomatoes, lettuce and onions.

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