Chicken Salad with Green Goddess Dressing
Ingredients
2 boneless, skinless chicken breasts
2 tablespoons extra-virgin olive oil
2 teaspoons crushed garlic
1 teaspoon salt
¼ teaspoon black pepper
1 bunch parsley
1 bunch chives
1 bunch tarragon
1 bunch basil
2 Persian cucumbers
½ cup snap peas
⅓ cup mayonnaise
¼ cup creme fraiche
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
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Season the chicken
In a shallow bowl or dish, drizzle the olive oil over the chicken. Divide the crushed garlic evenly between the chicken breast with a spoon.
2 boneless, skinless chicken breasts
2 tablespoons extra-virgin olive oil
2 medium bowls
measuring spoons
2 teaspoons crushed garlic
spoon
Add salt and pepper
Sprinkle the chicken with salt and pepper.
1 teaspoon salt
¼ teaspoon black pepper
Rub the chicken
Rub the seasonings over the chicken breasts on both sides until they are evenly coated.
Insert the June Food Thermometer
Transfer the chicken to the June Pan. Horizontally insert the June Food Thermometer into the center of the thickest chicken breast. Confirm "boneless & skinless" using the button below.
June Food Thermometer
tongs
June Pan
Roast the chicken
Place the June Pan on the middle shelf of the June Oven. Plug the June Food Thermometer into the jack. Cook the chicken until it is cooked through. June will notify you when the chicken is ready. If desired, follow instructions on your June Oven to continue cooking.
June Oven
Chop the parsley and chives
Trim off the woody stems from the parsley. Chop the parsley leaves until you have ¼ cup and add them to a medium bowl. Chop the chives until you have ¼ cup and add them to the bowl.
1 bunch parsley
1 bunch chives
knife
chopping board
measuring cups
Chop the tarragon
Discard the tarragon stems and chop the leaves until you have ¼ cup. Add the chopped tarragon to the bowl with the herbs.
1 bunch tarragon
Chop the basil
Pick the basil leaves from their stems until you have 1 cup of leaves. Take a small handful of the basil leaves, roll them in a tight bundle and slice the bundle thinly. Rotate the sliced basil 90 degrees and slice it thinly again so the basil is finely chopped. Repeat with the remaining basil leaves. Add the chopped basil to the herbs.
1 bunch basil
Slice the cucumbers
Trim the ends from the cucumbers and slice them thinly crosswise. Place the sliced cucumbers in a large bowl.
2 Persian cucumbers
large bowl
Cut the snap peas
Slice the snap peas in half crosswise on a slight bias. Add the sliced snap peas to the bowl with the cucumbers.
½ cup snap peas
Add the remaining ingredients
Add the mayonnaise, creme fraiche, olive oil, salt and pepper to the bowl with the herbs.
⅓ cup mayonnaise
¼ cup creme fraiche
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
Finish the dressing
Stir well to combine.
spatula
Slice the chicken
Remove the chicken from the June Oven and let cool for at least 10 minutes. Slice the chicken into ½" pieces. Add the chicken to the bowl with the cucumbers and snap peas.
Add the dressing
Add the dressing to the bowl with the chicken and vegetables. Mix until thoroughly combined.
Serve
Serve immediately or refrigerate for up to 4 hours.
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