140g/1 cup cooked chickenchopped rotisserie chicken works well
½green applesliced (optional)
2-3sprigs of dill
salt
pepper
For the Green Goddess Dressing
230g/1 cup mayonnaiseI used low-fat
6-7green onionswhite and green parts
20g/1 cup fresh basil leaves
1 ½lemonsjuice of
2garlic cloves
2anchovies
1tspsalt
1tspfreshly ground black pepper
160g/ ⅔ cup creme fraiche or sour cream
Instructions
Cut cooked fingerling potatoes in half and eggs in quarters, slice small pickles into ½" slices, chop chicken in pieces to match potatoes in size, slice green onions and apple and arrange everything on a large platter.
To make Green Goddess dressing simply combine all ingredients except for creme fraiche in a food processor and process until smooth. Stir in creme fraiche.
Drizzle about a third of the dressing all over the salad and serve more on the side if desired.
Notes
Leftover Green Goddess Dressing can be stored in an airtight container in the refrigerator for later use.