Recipes

• Dressing
• 1/2 cup (125 mL)
  fresh parsley leaves
• 1/2 cup (125 mL)
  watercress or baby spinach
• 1/4 cup (60 mL)
  chopped fresh chives
• 3 tbsp (45 mL)
  chopped fresh tarragon
• 2 tbsp (30 mL)
  chopped fresh dill
• 2 tbsp (30 mL)
  fresh lemon juice
• 1-1/2 tsp (7 mL)
  Worcestershire sauce
• 1/2 to 1
  clove garlic
• 1/2 cup (125 mL)
  extra virgin olive oil
• 1/2 cup (125 mL)
  sour cream
• 1/2 tsp (2 mL)
  salt (or to taste)
• Salad
• 1 cup (250 mL)
  cooked pasta (any shape)
• 1 cup (250 mL)
  cherry tomatoes, halved
• 1 cup (250 mL)
  diced English cucumber
• 1/2 cup (125 mL)
  finely diced red onion
• 1
  pkg (300 g) Lilydale® Oven Roasted Chicken Breast Strips
• Salt and pepper to taste

1. In a food processor or blender, combine parsley, watercress, chives, tarragon, dill, lemon juice, Worcestershire sauce and garlic. While running, add oil in a thin stream. Add sour cream and salt and pulse just to combine. Refrigerate until ready to use.
2. In four 4 cup (1 L) mason jars, equally divide Green Goddess Dressing, layer salad in the following order: pasta, tomatoes, cucumber, onions and finishing with Lilydale® Oven Roasted Chicken Breast Strips. Cover and refrigerate until ready to eat.
3. To eat, shake jar vigorously to coat the contents with dressing. Open the lid and enjoy! Great on the go lunch or dinner.

Create new variations! Use your favourite veggies, for example, sliced asparagus, radishes, peppers or carrots.