There’s something about the change in seasons that makes us want to switch up our lunch routine. We asked our friends at Berkeley Bowl for a recipe that shows off what they’re craving lately, and this is it: chicken salad made with Green Goddess dressing, generously heaped into Butterhead lettuce cups.
A refreshing alternative to traditional chicken salad made with mayonnaise, the Green Goddess Dressing brings a bright, tangy and flavorful take to this lunchtime staple. Since it’s packed with fresh, sustainably grown basil, there’s no need to add anything else! You can use any leftover chicken you have on-hand, but sous vide chicken makes this feel extra fancy.
Butterhead Lettuce Cups with Green Goddess Chicken Salad
– 1 large or 2 medium chicken breasts, cooked and chilled (we used sous vide chicken cooked at 150 degrees for 60 minutes)
– ¼ cup shredded carrots
– ¼ cup shredded red cabbage
– 2 stalks celery, thinly sliced
– 1 bottle Gotham Greens Green Goddess Dressing
– 1 package Gotham Greens Butterhead
In a large bowl, shred chicken by pulling apart with your hands or two forks. Add carrots, red cabbage and celery and toss to combine. Add ¼ to ½ cup of Green Goddess dressing, then toss to coat.
To serve, scoop chicken salad onto Butterhead and arrange on a plate. Double up the Butterhead lettuce for extra sturdiness (and to double the plants!).
Photos and recipe courtesy of Berkeley Bowl
