Green Goddess Chicken Salad (Print Version)

Creamy herb-dressed chicken on crisp greens with fresh vegetables and avocado. Light, nutritious, and ready in under 40 minutes.

# What You'll Need:

→ Chicken

01 - 1 lb boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper

→ Green Goddess Dressing

05 - 2/3 cup Greek yogurt
06 - 2 tablespoons mayonnaise
07 - 2 tablespoons fresh lemon juice
08 - 2 tablespoons extra-virgin olive oil
09 - 1 clove garlic, minced
10 - 2 anchovy fillets, finely chopped (optional)
11 - 1/2 cup fresh parsley, chopped
12 - 1/4 cup fresh chives, chopped
13 - 1/4 cup fresh tarragon or basil, chopped
14 - Salt and pepper to taste

→ Salad

15 - 4 cups mixed salad greens
16 - 1 cup cherry tomatoes, halved
17 - 1 small cucumber, sliced
18 - 1 small avocado, sliced

# How to Make It:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Rub chicken breasts with olive oil, salt, and pepper. Place on the prepared tray and bake for 15 minutes until cooked through. Let rest 5 minutes, then cut into 3/4-inch chunks.
03 - In a blender or food processor, combine Greek yogurt, mayonnaise, lemon juice, olive oil, garlic, anchovies if using, parsley, chives, and tarragon or basil. Blend until smooth and season with salt and pepper to taste.
04 - In a large bowl, toss the chicken chunks with half of the Green Goddess dressing until well coated.
05 - Arrange mixed greens, cherry tomatoes, cucumber, and avocado on a platter or individual plates. Top with the dressed chicken.
06 - Drizzle with remaining dressing as desired. Serve immediately.

# Additional Tips::

01 -
  • The dressing is so good you'll want to eat it with a spoon, then remember it's covering tender chicken and crisp vegetables.
  • It feels fancy enough for guests but comes together faster than ordering takeout.
  • Leftovers actually taste better the next day once the herbs fully bloom into the yogurt.
  • You can prep the chicken and dressing ahead, then assemble when hunger strikes without any last minute stress.
02 -
  • Don't skip the resting time after baking, cutting into hot chicken squeezes out all the juices and leaves you with dry chunks.
  • Blend the dressing until it's truly smooth, any big herb bits make it look rustic but taste grassy instead of creamy.
  • Use the dressing while it's fresh, the herbs start to brown after a day in the fridge though the flavor stays good for three.
  • Toss the chicken with dressing while it's still warm, it absorbs the flavors better than cold chicken ever will.
03 -
  • Freeze leftover dressing in ice cube trays, then pop out a cube to toss with grains or roasted vegetables during the week.
  • If the dressing seems too thick, thin it with a tablespoon of water or extra lemon juice until it's pourable but still clings to the chicken.
  • Use kitchen shears to snip the herbs directly into the blender, it's faster and less messy than chopping on a board.
  • Warm chicken plus cold greens and avocado creates a temperature contrast that makes every bite more interesting.
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