Bbq Chicken Drummers With Green Goddess Salad Recipes

BBQ CHICKEN DRUMMERS WITH GREEN GODDESS SALAD

BBQ chicken drummers with green goddess salad image

Enjoy our sweet and sticky barbecue chicken drummers. Super healthy, serve with our green salad and jacket potatoes to get four of your 5-a-day

Provided by Sara Buenfeld

Time 50m

Number Of Ingredients 17

Ingredients

2 tsp tomato purée
2 tsp balsamic vinegar
¼ tsp smoked paprika
1 pitted medjool date
1 tsp rapeseed oil
1 large garlic clove , chopped
4 large skinless chicken drumsticks
1 romaine lettuce , shredded
2 handfuls watercress
2 chunks cucumber , halved and sliced
2 jacket potatoes , to serve
1 small avocado , halved and stoned
2 tbsp bio yogurt
1 tbsp lemon juice
4 spring onions , chopped
½ tsp dried tarragon
¼ tsp English mustard powder

Steps:

Blitz the tomato purée, vinegar, paprika, date, oil, garlic and 2-3 tbsp water until smooth. Slash the drumsticks a few times, then toss in the sauce. Heat the oven to 200C/180C fan/gas 6, then roast for 30 mins.
To make the dressing, scoop the avocado into a bowl with the yogurt, lemon juice, spring onions, tarragon and mustard powder, then blitz with a hand blender until smooth.
Toss the lettuce, watercress and cucumbers together and pile onto plates. Spoon over the dressing and serve with the chicken and potatoes.

Nutrition Facts : Calories 367 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 0.4 milligram of sodium

GREEN GODDESS CHICKEN SALAD

Green Goddess Chicken Salad image

Provided by Ree Drummond : Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1/2 cup mayonnaise
1/2 cup Greek yogurt
1/4 cup milk
1/4 cup packed spinach
1/4 cup torn fresh basil, plus some for garnish
1/4 cup fresh parsley, chopped, plus some for garnish
1 clove garlic
Zest of 1 lemon
Kosher salt and freshly ground black pepper
3 cups cubed rotisserie chicken
2 cups green grapes
1/2 cup chopped walnuts
3 scallions, sliced
1 small cucumber, diced
Serving suggestions: lettuce leaves, bread or wraps

Steps:

For the dressing: Place the mayonnaise, Greek yogurt, milk, spinach, basil, parsley, garlic and lemon zest in a blender with a pinch of salt and pepper. Blend until smooth, then taste and adjust seasoning as needed. Set aside.
For the salad: Add the chicken, grapes, walnuts, scallions and cucumber to a large bowl. Pour the dressing over the salad ingredients and toss to combine. Transfer to a serving bowl and garnish with the basil and parsley. Serve on a bed of lettuce, in a sandwich or wrap, or cover and chill until needed.

GREEN GODDESS CHICKEN SALAD SANDWICH

Green Goddess Chicken Salad Sandwich image

Provided by Trisha Yearwood

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
1 teaspoon garlic salt
2 scallions, thinly sliced
4 cups shredded chicken (from 1 rotisserie chicken)
2 ribs celery, finely diced
1/2 red onion, finely diced
8 slices multigrain bread
1 beefsteak tomato, sliced
Kosher salt and freshly ground black pepper
1 cup sliced cucumber
1 cup alfalfa sprouts or celery leaves, or green of your choice
8 slices thick-cut bacon, cooked until crispy

Steps:

For the dressing: Puree the sour cream, mayonnaise, lemon juice, parsley, tarragon, garlic salt and scallions in a blender until very smooth. Set aside.
For the sandwich: Add the dressing to a medium bowl with the chicken, celery and red onion. Mix until well combined. At this point you can make sandwiches or refrigerate until you are ready to serve. If you are serving sandwiches right away, place a scoop of chicken salad on top of a piece of bread. Top with the tomato slices and season with salt and pepper. Top with the cucumber slices, a mound of sprouts, the bacon and a second slice of bread. Repeat to make 3 more sandwiches. Serve immediately.

GREEN-GODDESS CHICKEN AND SALAD

Green-Goddess Chicken and Salad image

The green goddess dressing in this recipe works overtime as both a marinade for the roast chicken and as a finishing drizzle over this cobb-inspired spring salad.

Provided by Lauryn Tyrell

Time 6h5m

Number Of Ingredients 16

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

Steps:

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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