Chicken Salad With Green Goddess Dressing

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1 Hass avocado, coarsely chopped

1/3 cup buttermilk

1/4 cup chopped parsley

2 tablespoons low-fat mayonnaise

2 tablespoons low-fat sour cream

2 tablespoons minced chives

1 tablespoon chopped tarragon

1 anchovy fillet, chopped

3 1/2 teaspoons Champagne vinegar

Salt and freshly ground pepper

18 ounces cooked chicken breast without skin, chopped (4 cups)

1 tablespoon extra-virgin olive oil

2 medium cucumbers—peeled, seeded and cut into 1/2-inch dice

1 tomato, cut into 1/2-inch dice

4 cups baby arugula (2 ounces)

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