Goddess Chicken Recipes

Steps:

• Preheat oven to 350 degrees.
• Place chicken breasts in a large baking pan with sides. Add artichoke hearts and sundried tomatoes.
• Whisk together water and dressing. Pour over chicken and vegetables. Turn the chicken several times to coat.
• Bake the chicken, uncovered, for 25-30 minutes (or until cooked through), flipping chicken once and spooning the sauce over it during baking.

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.

Steps:

• In a blender, purée buttermilk, basil, chives, garlic, anchovies (if using), scallion, lime zest and juice, salt and pepper until smooth.
• Put chicken halves in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the Green Goddess marinade. (Save the rest to serve as a sauce.) Refrigerate for at least 6 hours or up to overnight.
• Heat oven to 500 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a rimmed baking sheet. (Discard the used marinade.) Pat chicken tops dry with paper towels and drizzle with oil. Roast until cooked through, about 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.

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.

Steps:

• Make green goddess dressing: process herbs, mayonnaise, buttermilk or milk, green onion, anchovies, lemon juice, garlic powder, ½ teaspoon salt, honey, and hot sauce, if using, in a blender until smooth, about 30 seconds.
• Make the marinade: transfer ¾ cup of the green goddess dressing to an air-tight container or resealable plastic bag large enough to hold the chicken.
• Add chicken thighs to the marinade, tossing them to coat all sides. Refrigerate the chicken for at least 1 hour or overnight.
• Put the remaining green goddess dressing in the fridge to chill and thicken up for serving.
• When ready to cook, preheat the air fryer to 400°F (200°C).
• Spray the air fryer basket with nonstick cooking spray.
• Remove excess marinade from chicken thighs and lay them in the air fryer basket, skin side down.
• Cook until the chicken thighs are brown and crispy and reach an internal temp of 165°F (75°C), about 17 to 22 minutes, depending on the size. Flip halfway through cooking.
• Serve chicken with reserved green goddess dressing. Thin out the dressing with buttermilk or milk, if desired.