I threw a bunch of stuff in my mini food processor and whirled it up. To be honest, you don’t even need to measure anything here. I used a handful of each herb I had, one whole avocado, a half of a clove of garlic, a small tub of Greek yogurt, and some seasonings. I will note that this makes A LOT of Green Goddess sauce – about a cup and a half. I made four chicken sandwiches with it, and still had plenty of sauce left over. However, it keeps for about 2 days in the fridge (it even stays bright green!).
You can use it as a dip for fresh veggies or chips, or even thin it out with a bit of water and use it as a salad dressing. You could also make a half batch, but I didn’t want to do that, just because I didn’t want to end up with half an avocado and half a tub of Greek yogurt left over. Not that it would be the worst thing in the world to have to eat half an avocado. Second true love.
- 2 large chicken breasts, cut crosswise in half and pounded to 1/2-inch thickness
- Nonstick cooking spray
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper
- 1 small clove garlic (or 1/2 of a larger clove)
- 1/2 cup fresh herbs (I used 2 tablespoons each basil, chives, cilantro and parsley)
- 1 avocado, peeled and pitted
- 1 container (7 ounces) Greek yogurt
- 1 tablespoon honey
- 2 teaspoons fresh lemon juice
- 2 teaspoons white balsamic vinegar
- 1/4 teaspoon ground white pepper
- 4 hamburger buns or sandwich rolls
- 1 cup fresh baby spinach leaves
- Prepare grill for direct grilling over medium heat. Spray chicken with nonstick spray and sprinkle with 1/2 teaspoon salt and ground black pepper. Place chicken on hot grill rack and cook 8 to 10 minutes or until chicken loses its pink color throughout and reaches an internal temperature of 165 degrees F. Remove chicken from grill and let stand 5 minutes.
- Meanwhile, prepare Green Goddess Sauce: In food processor, pulse garlic until finely chopped. Add herbs; pulse again until finely chopped. Add avocado, yogurt, honey, lemon juice, vinegar, ground white pepper and remaining 1/2 teaspoon salt. Process until mixture is well combined (there will be visible flecks of herbs).
- Build sandwiches using buns, spinach, chicken and Green Goddess Sauce.
Sauce adapted from Oh She Glows
Don’t forget to check out all of the delicious Sunday Supper recipes:
Salads and Slaws:
- Bacon Ranch Potato Salad from Juanita’s Cocina
- Caprese Spinach Salad from Small Wallet, Big Appetite
- Chicken Chopped Salad from Table for Seven
- Cold Pea Salad from Shockingly Delicious
- Creamy Potato Salad with Roasted Pears, Cilantro and Romano Cheese from Gourmet Drizzles
- German Potato Salad from The Girl in the Little Red Kitchen
- Hawaiian Cole Slaw from Curious Cuisiniere
- Italian Chopped Salad from Hezzi-D’s Books and Cooks
- Kale Pasta Salad from Hip Foodie Mom
- Mediterranean Pasta Salad from Peanut Butter and Peppers
- Mizeria (Polish Cucumber Salad) from From Fast Food to Fresh Food
- PA Dutch Pepper Cabbage from Cindy’s Recipes and Writings
- Pineapple Slaw from I Run For Wine
- Spaghetti Salad from Country Girl in the Village
- Tortellini Pasta Salad from Supper for a Steal
Sandwiches and Mains:
- Avocado Chicken Salad Sandwich from Momma’s Meals
- Caramelized Onion, Goat Cheese, and Tomato Sandwich from Magnolia Days
- Grilled Bratwurst and Onion Open-Face Sandwiches from The Urban Mrs
- Grilled Chicken Sandwiches with Green Goddess Sauce from Foxes Love Lemons
- Herbs-Garlic and Parmesan Croissants from Basic N Delicious
- Indian Spiced Chicken Drumsticks from Soni’s Food
- Japanese Picnic Bento Box from The Ninja Baker
- Mini Chicken Salad, Avocado and Cheese Subs from Big Bear’s Wife
- Moroccan Fried Chicken from MarocMama
- Pepper, Spinach and Goat’s Cheese Quiche from Happy Baking Days
- Picnic Basket Buttermilk Fried Chicken from Noshing with the Nolands
- Salmon in a Jar from Healthy. Delicious.
- Smoked Trout Deviled Eggs from The Wimpy Vegetarian
- Spam Musubi fromKimchi Mom
- Apricot Oat Nut Bars from Pies and Plots
- Chocolate Dipped Rice Krispie Treat Pops from In The Kitchen With KP
- Cocoa Cupcakes with Chocolate Buttercream from That Skinny Chick Can Bake
- Fruit Salad from The Not So Cheesy Kitchen
- Fruit Salad with Honey Port Drizzle from Family Foodie
- Loaded Butterscotch Bars from Vintage Kitchen
- Nathan’s Cookies from What Smells So Good?
- Peanut Butter Rice Crispy Treat Truffles from Chocolate Moosey
- Shandy Popsicles With Raspberries from Ruffles & Truffles
- Texas Sheet Cake with Pecan Frosting from Food Lust People Love
- Triple Chocolate Punch Bowl Cake from Neighborfood
What’s your favorite food to take on a picnic? I’ve love to hear about it! Feel free to leave links and/or recipes in the comments. Also, please join us for our live Twitter chat tonight at 7pm EST using the #SundaySupper hashtag, and check out the Sunday Supper board on Pinterest.