Green Goddess Chicken Nacho (Print Version)

Creamy herb dip with shredded chicken and crunchy chips, perfect for flavorful snacking.

# What You'll Need:

→ Chicken

01 - 2 cups cooked, shredded skinless rotisserie chicken
02 - 1 tablespoon olive oil
03 - ½ teaspoon smoked paprika
04 - ¼ teaspoon garlic powder
05 - Salt, to taste
06 - Black pepper, to taste

→ Green Goddess Dip Base

07 - 1 cup sour cream
08 - ½ cup mayonnaise
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon white wine vinegar
11 - ½ teaspoon anchovy paste (optional)
12 - 1 small garlic clove, minced
13 - ¼ cup chopped fresh chives
14 - ¼ cup chopped fresh parsley
15 - ¼ cup chopped fresh basil
16 - 2 tablespoons chopped fresh tarragon
17 - ¼ teaspoon salt
18 - ¼ teaspoon freshly ground black pepper

→ Salad and Toppings

19 - 1 cup finely chopped romaine lettuce
20 - ½ cup finely diced cucumber
21 - ½ cup halved cherry tomatoes
22 - ¼ cup thinly sliced radishes
23 - ¼ cup crumbled feta or goat cheese (optional)

→ For Serving

24 - 1 bag sturdy tortilla chips (gluten-free if needed)
25 - Extra chopped fresh herbs for garnish
26 - Lemon wedges (optional)

# Step-by-Step Guide:

01 - Heat olive oil in a medium skillet over medium heat. Add shredded chicken, smoked paprika, garlic powder, salt, and black pepper. Toss and cook for 2 to 3 minutes until warmed through and fragrant. Remove from heat and keep warm.
02 - In a medium bowl, whisk together sour cream, mayonnaise, lemon juice, white wine vinegar, anchovy paste if using, and minced garlic until smooth.
03 - Fold chopped chives, parsley, basil, tarragon, salt, and black pepper into the creamy base. Adjust seasoning to taste.
04 - Gently fold in romaine lettuce, cucumber, cherry tomatoes, radishes, and crumbled cheese if desired, until evenly distributed.
05 - Spread the Green Goddess salad mixture onto a large serving platter or shallow bowl. Evenly top with the warmed shredded chicken. Garnish with extra herbs and serve immediately with tortilla chips and optional lemon wedges.

# Top Tips:

01 -
  • It comes together in minutes, yet tastes like you spent the whole afternoon on it.
  • Fresh herbs make it feel vibrant and elegant, but the sour cream base keeps it approachable and crowd-pleasing.
  • Warm, protein-rich chicken transforms a simple dip into something substantial enough to anchor a party table.
02 -
  • Don't skip whisking the base until it's truly smooth—lumps of sour cream won't dissolve once the vegetables go in, and you'll notice them in every bite.
  • The vegetables release water as they sit, so assemble this no more than an hour before serving or the dip will thin out and get watery.
  • Warm chicken is essential; cold chicken makes the whole thing feel disjointed and less craveable.
03 -
  • Make the dip base up to a day ahead, then fold in vegetables just before serving to keep everything crisp and bright.
  • If anchovy paste intimidates you, start with a quarter teaspoon—you won't taste fish, just a rounder, more complex savory note that makes people lean in and ask what you did.
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