Name: Green Goddess Salad
Total time: 30 min
Yield: Serves 2–4
Ingredients: 1 tablespoon dried tarragon leaves; 4 boneless, skinless chicken breasts (4–6 ounces each); 2 cloves garlic; 1 tablespoon salt; 2 tablespoons plus ½ cup light-tasting olive or avocado oil; 1 clove garlic; 2 cups water; 1 lemon; 2 heads butter lettuce; 1 large seedless cucumber; 1 large egg yolk; 4 scallions; 1 large avocado; 2 tablespoons dried chives; ¼ cup (packed) fresh parsley leaves; 2 anchovy fillets or 2 teaspoons anchovy paste; 2 tablespoons lemon juice

Preparation info

Serves
2–4

Difficulty
Easy
Ready in
30 min

Appears in

Well Fed Weeknights

By Melissa Joulwan

Published 2016

About

Ah, the 1920s. Flappers, bob haircuts, and restaurants that created recipes in tribute to famous people! Green goddess dressing was invented by Philip Roemer, the chef of San Francisco’s Palace Hotel, to honor thespian George Arliss. The actor starred in a play called The Green Goddess, an adventure story about a plane crash in the Asian kingdom of Rukh. There’s a Rajah and British soldiers and the titular Green Goddess, who may have caused the crash