Green Goddess Chicken Salad with Radishes & Snap Peas
There's no dish more quintessentially Californian than a pile of fresh produce drizzled with this tangy, herbaceous classic: green goddess salad dressing. All chickened out? Replace the poultry with grilled salmon or shrimp.
Our version features kefir for its sour note, but you can use yogurt, buttermilk, or sour cream. And any mix of fresh herbs will do—tailor it to your taste buds (or what’s in the fridge). For a richer variation, blend in a ripe avocado. Of course, we love our green goddess on leafy greens, but it can also be used as a dip, a drizzle for roasted veggies, or a showstopper of a sauce on a side of salmon.