We have been enjoying some glorious weather lately. We've filled up the paddling pool, opened all the windows and doors in the house to catch a spare breeze and have been grilling our meals almost every night of the past week.

If you've been reading this column, you will know that I love to cook, but in this weather? I'd rather not have to turn on the oven, thanks. It's warm enough in this house as is; the oven (or even the stove top) would make things just a touch unbearable.

So out to the barbecue we go every evening. My kids have an affinity for the traditional sausages and burgers, while my husband and I have been grilling up exotically marinated meat - lamb chops with mint and garlic, steak with tangy chimichurri sauce and, perhaps the most versatile, chicken with lemon or lime, garlic and ginger.

Cold chicken is delicious, so I always make extra to keep in the fridge for a quick lunch the following day. I also have a deep, undying love for Green Goddess dressing.

A great dressing for salads or Buddha bowls, Green Goddess is usually made with Greek yogurt, lemon and lots of fresh herbs that get blended together. For chicken sandwiches, I like to make Green Goddess mayo, which follows the same rules but replaces mayonnaise for Greek yogurt.

This Green Goddess chicken sandwich is a real crowd-pleaser and doesn't take much effort to put together, meaning you'll have more time to relax and enjoy the sunshine while it lasts.

Green Goddess chicken sandwich

Serves four


For the Green Goddess mayo:

125g mayonnaise

1/2 bunch green onion, roughly chopped

1/2 bunch fresh chives, roughly chopped

1/2 bunch fresh coriander, roughly chopped

Juice from 1/2 lemon

Pinch of sea salt

For the chicken sandwich:

4 brioche burger buns

400g cooked, cold chicken (just make sure any bones are removed)

1/2 cucumber, roughly chopped

1/2 red onion, finely diced

50g feta, crumbled

90g Green Goddess mayo (or, add as much or little as you like)

Fresh garden greens


  • 1 Make the Green Goddess mayo: in a blender or a food processor, add the mayonnaise, chives, coriander, green onion, lemon juice and salt. Blitz until smooth and pale green in colour. Set aside.
  • 2 In a bowl, add the chopped cucumber, diced red onion and roughly chopped or shredded chicken. Add the crumbled feta and mix. Set aside.
  • 3 Toast your buns: in a non-stick pan on medium heat, toast the inside of each bun until golden brown.
  • 4 Add the Green Goddess mayo to the chicken mixture and mix well. Check for seasoning and, if necessary, add a bit more salt.
  • 5 Assemble the sandwiches: on each bun, place a small bunch of fresh garden greens. Top the greens with a generous heap of chicken salad. Serve with potato or pasta salad and chill! Best eaten outdoors.