Creamy dip with shredded chicken, fresh herbs, and crisp vegetables served warm with tortilla chips.
# What You'll Need:
→ Chicken
01 - 2 cups cooked, shredded skinless rotisserie chicken
02 - 1 tablespoon olive oil
03 - ½ teaspoon smoked paprika
04 - ¼ teaspoon garlic powder
05 - Salt and black pepper, to taste
→ Green Goddess Dip Base
06 - 1 cup sour cream
07 - ½ cup mayonnaise
08 - 2 tablespoons fresh lemon juice
09 - 1 tablespoon white wine vinegar
10 - ½ teaspoon anchovy paste (optional)
11 - 1 small garlic clove, minced
12 - ¼ cup chopped fresh chives
13 - ¼ cup chopped fresh parsley
14 - ¼ cup chopped fresh basil
15 - 2 tablespoons chopped fresh tarragon
16 - ¼ teaspoon salt
17 - ¼ teaspoon freshly ground black pepper
→ Salad & Toppings
18 - 1 cup finely chopped romaine lettuce
19 - ½ cup finely diced cucumber
20 - ½ cup halved cherry tomatoes
21 - ¼ cup thinly sliced radishes
22 - ¼ cup crumbled feta or goat cheese (optional)
→ For Serving
23 - 1 bag sturdy tortilla chips (gluten-free if needed)
24 - Extra chopped herbs, for garnish
25 - Lemon wedges (optional)
# Method Steps:
01 - Heat olive oil in a medium skillet over medium heat. Add shredded chicken, smoked paprika, garlic powder, salt, and black pepper. Toss and cook for 2 to 3 minutes until heated through and aromatic. Remove from heat and keep warm.
02 - In a medium bowl, whisk together sour cream, mayonnaise, lemon juice, white wine vinegar, anchovy paste (if using), and minced garlic until smooth.
03 - Fold in chopped chives, parsley, basil, tarragon, salt, and black pepper. Adjust seasoning to taste.
04 - Gently fold in chopped romaine lettuce, diced cucumber, halved cherry tomatoes, radishes, and crumbled cheese (if using) until evenly mixed.
05 - Spread the Green Goddess salad mixture onto a large serving platter or shallow bowl. Layer the warm shredded chicken evenly on top. Garnish with extra chopped herbs and serve immediately alongside tortilla chips and lemon wedges if desired.
