Green goddess chicken salad

Chicken second courses

Instead of dicing cooked chicken breast for a salad, I like to brine a whole chicken, roast it, then pick the meat off the bones—tasty skin bits and all. You end up with tons more flavor. To add another level of yum, I fold in green goddess dressing, an old-school ranch-like classic that’s freshened up with scallions and tarragon. <br /> <br />Reprinted from Gather & Graze: 120 Favorite Recipes for Tasty Good Times. Copyright © 2018 by Stephanie Izard, Inc. Photographs copyright © 2018 by Galdones Photography. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.