Green Goddess Salad Dip with Chicken

This salad is so delicious, nutritious, and easy to make. It is inspired by the famous Baked by Melissa green goddess salad, but with pistachios instead of almonds and diced chicken for some extra protein.

It can be enjoyed with a chip, as is suggested but you could also use this salad on a taco, in a wrap, or all alone with some extra chicken. This also stays well in the fridge for a few days. The cabbage is robust and doesn't wilt as much as some other greens. So lucky you, you get to have this for a few lunches in a row.

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Ingredients:

Salad Dressing:

1 cup basil

1 large handful spinach leaves

4 cloves garlic

1 small shallot

Juice of 2 lemons

.25 cups of parmesan cheese

.25 cup of olive oil

.25 cup pistachios

2 tbsp rice vinegar

Salt and pepper

For the salad:

1 head of Green Cabbage, finely chopped

1 large english cucumber, finely diced

1 bunch of green onions, finely chopped

1.5 pounds of cooked chicken, finely chopped

Let's Assemble!

Essential Equipment

I have an old Vitamix that I got from Facebook market place. I see them for cheap in my area all the time but here is a link to a similar new one!

My salad bowl and tongs are both from Saarde. They have the most beautiful, high quality, durable kitchen ware. My favorites are from the flow resin set.

I got all of the ingredients for this recipe from my local Vons. Super accessible ingredients!

For the salad dressing:

Add all ingredients to a blender or food processor.

Pulse until smooth or desired consistency.

For the salad: 

Combine finely diced cabbage, green onion, cucumber, and chicken in a large salad bowl.

Pour the salad dressing over the salad. 

Mix well and enjoy with chips!

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Thank you for reading and cooking with me!

If you end up making this recipe, be sure to post it on social media and tag @fullbellydelly, comment, and share!