Rainbow Chicken Salad

     One major blessing, is my kids’ love for vegetables.  Avocado, brocolli, swiss chard, cauliflower, spinach, brussel sprouts, peppers, olives (they count, right?)…you name it, and they’ll eat it.  The only thing they’ve balked at, has been salad. Which makes sense, most kids only eat salad when it’s drenched in creamy dressing.  So I decided it was time for some creamy dressing.  Fortunately, my favorite green goddess dressing recipe from Jerry Traunfeld’s Herbfarm Cookbook, adapts dairy-free remarkably well.  Pick some greens from the garden with a rainbow of veggies, add a grilled chicken breast and you’re all set.

     Small housekeeping note: when visiting my house, it’s probably not a good idea to assume all items in my fridge are food. In addition to sourdough starters and candymaking enzymes, I’ve been known to keep plaster, wood putty, and paint in Pyrex containers.  My poor mother-in-law learned this the hard way when she sampled what she thought was a jar of green goddess dressing, only to find out it was Sherman Williams high gloss in April Green.  Probably should have labelled that properly…

3/4 cup fresh tarragon leaves (gently packed, remove the leaves from the tough stems)

3/4 cup snipped fresh chives

3/4 fresh flat-leaf parsley leaves (gently packed)

1/4 cup fresh lemon juice

1/2 teaspoon salt

6 Tablespoons olive oil

3/4 cup Tofutti sour cream

1.) Puree the herbs, lemon juice and salt in a blender, food processor or immersion blender.

2.) Add the oil in a slow stream.

3.) Add the Tofutti sour cream and process until smooth.

4.)  Makes about 1 1/2 cups, and lasts about 3 days.