While this dressings hint of sweetness comes from honey, its delightful tang is from yogurt, buttermilk and lemon. Avocado and a trio of herbs provide additional flavor as well as its subtle namesake color.
Ingredients
1 (8-ounce) boneless skinless chicken breast half
1 teaspoon olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ (14-ounce) can medium artichoke hearts, drained and cut in half
Green Goddess Dressing (recipe follows)
48 slices white sandwich bread, frozen
24 small spinach leaves
24 thin small Campari tomato slices, patted dry
Instructions
Preheat oven to 425°.
Place chicken on one end of a small rimmed baking sheet. Brush both sides of chicken with oil and sprinkle with salt and pepper.
Bake for 12 minutes.
Place artichokes in a single layer, cut side down, on opposite end of the baking sheet. Continue baking until a meat thermometer inserted into thickest part of chicken breast registers 165° on an instant-read thermometer, 10 to 12 minutes more. Let coo1 for 20 minutes.
Using a sharp knife, slice chicken into 4 pieces. Place chicken and artichokes in the bowl of a food processor, and pulse until finely chopped.
Transfer chicken mixture to a bowl. Add approximately ⅔ cup Green Goddess Dressing, 1 to 2 tablespoons at a time, stirring until moistened and spreadable.
Using a 2-inch square cutter, cut 48 squares from frozen bread slices. Divide chicken salad among 24 bread squares, spreading in an even layer. Place a spinach leaf and a tomato slice over chicken salad layer. Top with remaining bread squares.
Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until needed, up to 1 hour.
Recipe by TeaTime Magazine at https://teatimemagazine.com/green-goddess-chicken-salad-tea-sandwiches/