Open-Faced Green Goddess Chicken Melts

I HATE chicken salad*.  The whole cold meat mixed with too-much mayo is just not for me…and that’s coming from a real mayo lover.  But this open-faced green goddess sandwich?  This I can get behind!  Juicy roasted chicken mixed with the most flavorful herbaceous dressing, plopped onto toasted bread and topped with cheese?  What’s not to love.

*I’ll probably come to regret that statement one day as I often do with my food dislikes because I’m sure there are great recipes out there that I just haven’t tried yet.So this is my, I dunno, 100th recipe from Jessica Merchant’s The Pretty Dish cookbook because it’s just THAT GOOD.  I even picked it for my cookbook pick a few months ago because I really want everyone to cook out of it!  The green goddess dressing recipe alone was worth it.  I’m starting a petition to incorporate it into as many recipes as possible (like this tuna melt).  I obsess over all her recipes from her blog too and I’ve sung her praises too many times on here to keep track.  She’s one of the OG food bloggers that I look up to and respect.  Plus all of her recipes are so good-and exactly the kind of food I want to eat!This chicken melt makes an ideal lunch or dinner because, aside from roasting the chicken, there’s not a whole lot to do.  And if you consider preheating the oven, drizzling with a little olive oil, salt and pepper and putting the baking sheet in the oven a lot of work…well, then this recipe is definitely for you.  I love to roast chicken with the skin on and bone in because it keeps the meat tender and juicy and helps give everything more flavor.  (Also, have you had crispy chicken skin?! I shouldn’t have to convince you that this is the way to go if you have!).  Shred the chicken with your hands and mix with this delicious, herby green goddess dressing that comes together in the food processor.  I mean, you could definitely stop there, but love yourself a little today and go all the way to the chicken melt.Toast some bread, dollop your green chicken salad mixture on top with a slice of Havarti.  Broil until melty, top with microgreens and get after it!  It’s a super satisfying and easy meal option that just about anyone can pull off.

Open-Faced Green Goddess Chicken Melts

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amanda
• Yield: 2 servings

Print Recipe

Pin Recipe

Description

Juicy roasted chicken mixed with an herbaceous green goddess dressing, topped on toasted bread makes for the perfect, easy lunch or dinner!  Melt cheese on top and mound microgreens for a super-satisfying meal.

---

Ingredients

Scale 1x2x3x

• 1 pound bone-in, skin-on chicken breasts (about 2 large)
• Olive oil, as needed

GREEN GODDESS DRESSING:

• 1 avocado, pitted and peeled
• 1 cup (about 1 ounce) fresh spinach
• 2/3 cup plain Greek yogurt
• 1/3 cup mayonnaise
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh basil
• 2 tablespoons finely chopped fresh chives
• 2 garlic cloves
• Juice of 1/2 lemon
• Kosher salt and freshly ground black pepper, to taste

TO ASSEMBLE:

• 2 large slices of bread, toasted
• 1 cup (about 1 ounce) baby arugula
• 3 slices Havarti cheese
• Fresh microgreens or arugula, for topping

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 400°.  Line a small baking sheet with aluminum foil.  Place the chicken on the sheet pan and drizzle with a little olive oil; generously season with salt and pepper on both sides.  Roast for 30 to 35 minutes, until cooked through.  Remove from the oven and allow to cool slightly.
2. While the chicken cooks, make the dressing: Combine all of the ingredients in a food processor and process until smooth.  Season to taste with salt and pepper.  Transfer to a small mixing bowl, cover and refrigerate while you prepare the rest of the recipe.
3. When the chicken is cool enough to handle, remove the skin.  Cut the meat off the bone and shred into bite-sized pieces with your fingers or two forks.  Mix with enough of the dressing to lightly coat the chicken.  Stir in the arugula.
4. Spread a generous spoonful of dressing on the toasted bread slices.  Mound the chicken salad on top and place the Havarti on top to cover.  Place in the oven for about 5 minutes until the cheese is melted.  Top with a small handful of fresh microgreens or more arugula.

Notes

Inspiration: Green Goddess Chicken Salad Sandwich from The Pretty Dish by Jessica Merchant

• Category: Sandwiches & Wraps, Chicken