Prep Time:
10 mins
Servings:
2-3
Chef notes
I could put this sauce in a glass and drink it. It's different from the OG green goddess, but still full of nutrients. It's so vibrant, green and packed with flavor. I blanched the spinach to keep the color bright and found that it worked really well with the leftover chicken we had in the fridge. I love this chicken salad, and I make it all the time — on a piece of sourdough toast, on its own, or in a bowl with whatever else I have in the fridge.
Swap option: To make this gluten-free, make sure to use GF-certified bouillon base.
