Description
Viral green goddess salad meets shredded chicken in this creamy, herb-packed dip perfect for scooping with tortilla chips. This recipe transforms the TikTok trend into a protein-packed, scoopable appetizer ready fast using rotisserie chicken.
Ingredients
- 3 cups green cabbage, finely chopped
- 1 English cucumber, finely diced
- 4 green onions, thinly sliced
- 2½ cups rotisserie chicken, shredded
- ½ cup pepitas, toasted
- ¼ cup fresh dill, chopped
- 1 ripe avocado
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- 1 cup fresh basil leaves
- ½ cup fresh parsley leaves
- 2 garlic cloves
- 1 small shallot, roughly chopped
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 to 3 tablespoons cold water
- Sturdy tortilla chips
Instructions
- Toast the pepitas in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until fragrant and lightly golden. Set aside to cool.
- Combine the avocado, Greek yogurt, mayonnaise, basil, parsley, garlic, shallot, lemon juice, olive oil, salt, and pepper in a food processor or high-speed blender. Blend on high for 45 to 60 seconds until completely smooth and vibrant green.
- Add 2 tablespoons of cold water to the dressing and pulse to thin it slightly. Add an additional tablespoon of water if needed for desired consistency.
- Place the chopped cabbage, diced cucumber, and sliced green onions in a large mixing bowl. Add the shredded rotisserie chicken and toss gently to combine.
- Pour the green goddess dressing over the chicken and vegetable mixture. Use two large spoons or a spatula to toss everything together until evenly coated.
- Fold in the toasted pepitas and chopped fresh dill. Taste and adjust seasoning with additional salt and pepper if needed.
- Transfer the salad to a wide, shallow serving bowl or platter. Arrange tortilla chips around the edges for scooping.
- Serve immediately.
Notes
- Chop the cabbage and cucumber into small, uniform pieces for easy scooping.
- Make the dressing up to 2 days ahead and store it separately.
- Use thick, sturdy tortilla chips to prevent breakage.
- Let the dressed salad sit for 10 minutes before serving to allow flavors to meld, but no longer than 30 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Dip, Appetizer
- Method: Blended/Mixed
- Cuisine: American