Best Green Goddess Chicken Bites Recipes

GREEN GODDESS CHICKEN BITES

Green Goddess Chicken Bites image

Crostini topped with chicken and Italian dressing mixture gives you a tasty appetizer.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 35m

Yield 12

Number Of Ingredients 8

Ingredients

1 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1/4 cup finely chopped celery
2 tablespoons sliced green onions (2 medium)
1/2 cup creamy Italian garlic dressing (from 12-oz jar)
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 tablespoon chopped fresh tarragon leaves
24 crostini toasts
Fresh Italian (flat-leaf) parsley leaves, if desired

Steps:

In large bowl, mix chicken, celery and onions.
In blender, place dressing, chopped parsley and the tarragon. Cover; blend on low speed 10 seconds. Blend on high speed 20 to 30 seconds or until smooth. Gently stir dressing into chicken mixture. Cover; refrigerate until serving time.
Top each toast with 1 tablespoon chicken mixture. Garnish with parsley leaves.

Nutrition Facts : Calories 130, Carbohydrate 10 g, Fat 1 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg

GREEN GODDESS ROASTED CHICKEN

Green Goddess Roasted Chicken image

Green Goddess dressing - a creamy, piquant blend of herbs, garlic and anchovies - is good to eat on salad. And it's wonderful as a dipping sauce for vegetables. But its best use may be as a marinade for roast chicken. The mild chicken absorbs all the zippy flavors of the dressing, to emerge from the oven fragrant and golden, flecked with green. To intensify the herbal flavor, some of the green goddess mixture is set aside to use as a sauce. You could even pour a little on a salad or some vegetables on the side, and enjoy the best of all the Green Goddess variations in one savory bite.

Provided by Melissa Clark

Categories dinner, roasts, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups buttermilk or plain yogurt
1 cup packed basil leaves
1/4 cup packed chives
2 garlic cloves, peeled
2 anchovy fillets (optional)
1 scallion, white and green parts
Finely grated zest and juice of 1 lime
2 teaspoons coarse kosher salt
1 teaspoon black pepper
1 (4- to 5-pound) chicken, halved through the breast and back bones, patted dry with paper towels
1 to 2 tablespoons extra-virgin olive oil, for drizzling

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.

Nutrition Facts : @context http, Calories 815, UnsaturatedFat 34 grams, Carbohydrate 8 grams, Fat 55 grams, Fiber 1 gram, Protein 68 grams, SaturatedFat 17 grams, Sodium 1228 milligrams, Sugar 5 grams, TransFat 0 grams

GREEN GODDESS CHICKEN RECIPE BY TASTY

Green Goddess Chicken Recipe by Tasty image

Here's what you need: fresh flat-leaf parsley leaves and tender stems, fresh basil leaf, fresh dill, mayonnaise, buttermilk, green onion, anchovies, fresh lemon juice, garlic powder, table salt, honey, Frank's hot sauce, chicken thighs, nonstick cooking spray, air fryer

Provided by Kyle Richmond

Categories Dinner

Yield 1 serving

Number Of Ingredients 15

Ingredients

⅓ cup fresh flat-leaf parsley leaves and tender stems
⅓ cup fresh basil leaf
½ cup fresh dill, stems removed
1 cup mayonnaise
¼ cup buttermilk, or milk
1 green onion, cut into thirds
2 anchovies
3 tablespoons fresh lemon juice
1 ½ teaspoons garlic powder
½ teaspoon table salt
½ teaspoon honey
¼ teaspoon Frank's hot sauce, optional
4 chicken thighs, bone-in, skin-on
nonstick cooking spray
air fryer

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.