Green Goddess Chicken Salad

Last spring, I stood in front of my fridge staring at leftover roast chicken and a wilting bunch of herbs, wondering what I could salvage. That's when I remembered a dressing my aunt used to make, bright green and tangy, that she'd slather on everything from fish to hard-boiled eggs. I grabbed the blender, tossed in handfuls of parsley and chives with some yogurt, and watched it turn into this gorgeous emerald sauce. The chicken salad I threw together that afternoon became my new weeknight go-to, and I've been making variations ever since.

I brought this to a potluck once, skeptical that a simple chicken salad would impress anyone. Within twenty minutes, three people asked for the recipe, and one friend admitted she scraped the bowl clean with a piece of bread when she thought no one was looking. There's something about that bright, herby dressing that makes people lean in and take a second helping. Now I double the batch whenever I know I'm feeding a crowd, because it never lasts as long as I hope.

Ingredients

• Boneless, skinless chicken breasts (500 g): These bake quickly and stay tender if you don't overcook them; I always let mine rest before slicing to keep the juices inside.
• Olive oil (1 tbsp for chicken, 2 tbsp for dressing): A fruity extra-virgin olive oil in the dressing makes a noticeable difference in flavor, so use the good stuff if you have it.
• Kosher salt and black pepper: Season the chicken generously before baking; underseasoned protein is the fastest way to a bland salad.
• Greek yogurt (150 g): The tangy, thick yogurt is the creamy base that holds everything together and keeps the dressing light.
• Mayonnaise (2 tbsp): Just enough to add silkiness without making the dressing heavy; you can use less if you prefer a lighter texture.
• Fresh lemon juice (2 tbsp): Brightens every bite and balances the richness; taste and add more if your herbs are especially mild.
• Garlic (1 clove, minced): One clove is plenty when blended raw; more can overpower the delicate herb flavors.
• Anchovy fillets (2, optional): They dissolve into the dressing and add a savory depth that most people can't quite identify but love.
• Fresh parsley (20 g): The backbone of the green color and grassy flavor; flat-leaf parsley works best here.
• Fresh chives (10 g): Their mild onion note rounds out the dressing without any harsh bite.
• Fresh tarragon or basil (10 g): Tarragon gives a classic French touch, while basil leans slightly sweeter; use whichever you have or love.
• Mixed salad greens (120 g): A mix of textures like crisp romaine, peppery arugula, and tender spinach keeps every forkful interesting.
• Cherry tomatoes (100 g, halved): Their sweetness and juiciness contrast beautifully with the tangy dressing.
• Cucumber (1 small, sliced): Adds crunch and a cool, refreshing note that lightens the whole plate.
• Avocado (1 small, sliced): Creamy avocado echoes the richness of the dressing and makes the salad more satisfying.

Instructions

Prepare the oven and chicken:

Preheat your oven to 200°C (400°F) and line a baking tray with parchment to save yourself scrubbing later. Rub the chicken breasts with olive oil, salt, and pepper, making sure every surface is coated, then arrange them on the tray with a bit of space between so they bake evenly.

Bake the chicken:

Slide the tray into the oven and bake for about 15 minutes, checking that the thickest part reaches 74°C (165°F) with a thermometer if you have one. Let the chicken rest on a cutting board for 5 minutes so the juices redistribute, then cut it into roughly 2 cm chunks.

Blend the Green Goddess dressing:

While the chicken bakes, toss the Greek yogurt, mayonnaise, lemon juice, olive oil, garlic, anchovies if using, and all the fresh herbs into a blender or food processor. Blend until the mixture turns smooth and brilliantly green, scraping down the sides once or twice, then taste and adjust salt, pepper, or lemon juice to your liking.

Dress the chicken:

Put the warm chicken chunks into a large bowl and spoon in about half the dressing, tossing gently until every piece is coated. The chicken will soak up some of that herby goodness as it cools slightly.

Assemble the salad:

Spread the mixed greens across a large platter or divide them among four plates, then scatter the cherry tomatoes, cucumber slices, and avocado on top. Pile the dressed chicken in the center or distribute it evenly, then drizzle with as much of the remaining dressing as you like.

Serve immediately:

Grab forks and dive in while the chicken is still faintly warm and the greens are crisp. Pass extra dressing at the table for anyone who wants more.

Pin Now

One summer evening, I served this salad on the back porch with nothing but iced tea and good bread on the side. My neighbor leaned back in her chair, fork in hand, and said it tasted like eating sunshine. That might sound cheesy, but I knew exactly what she meant: the herbs were so fresh and bright, and the whole meal felt light and alive. It's the kind of dish that makes you remember why you love cooking simple food well.

Make-Ahead Magic

I've learned that this salad actually improves when you prep components ahead and assemble at the last minute. Bake the chicken and blend the dressing up to two days in advance, storing them separately in airtight containers in the fridge. When it's time to eat, let the chicken come to room temperature for ten minutes, toss it with the dressing, and pile it onto freshly washed greens. The herbs stay vibrant, the chicken stays moist, and you look like a kitchen wizard with barely any effort.

Flavor Twists

Once you've made the classic version a few times, it's fun to play around with the formula. I've swapped the chicken for seared shrimp or flaked salmon, stirred in diced celery for extra crunch, and even folded in cooked quinoa to stretch it into more servings. A friend of mine adds a handful of toasted pistachios on top, and another swears by a drizzle of hot honey for a sweet-spicy contrast. The Green Goddess dressing is forgiving and adaptable, so trust your instincts and use what you have on hand.

Serving Suggestions

This salad shines as a standalone lunch or light dinner, but it also plays well with others. I like to serve it alongside crusty sourdough or garlic bread for scooping up extra dressing, or with a simple soup like chilled cucumber or roasted tomato. For a heartier spread, add roasted baby potatoes or a grain salad with farro and lemon zest. It pairs beautifully with a crisp Sauvignon Blanc or a sparkling water with lime, and leftovers make an excellent next-day sandwich filling if you have any.

• Toast some pine nuts or slivered almonds and sprinkle them over the top for a nutty crunch.
• If you want more color, toss in thinly sliced radishes or shaved fennel for a peppery, anise note.
• Leftover dressing doubles as a dip for raw veggies or a spread for wraps, so don't let a single spoonful go to waste.

Pin Now

This salad has become my answer to almost every warm-weather craving: quick, nourishing, and full of flavor that doesn't quit. I hope it finds a spot in your regular rotation, too, because once you taste that bright, herby dressing, you'll want to put it on everything.

Recipe FAQs

→ Can I prepare the Green Goddess dressing in advance?

Yes, the dressing keeps well in an airtight container in the refrigerator for up to 3 days. Make it ahead and store separately from the greens to prevent wilting. Stir well before serving.

→ What's the purpose of anchovies in the dressing?

Anchovies add umami depth and saltiness to the dressing, enhancing the herb flavors. They're completely optional—omit them for a vegetarian version or if you prefer a milder taste.

→ How should I cook the chicken to keep it moist?

Bake at 200°C until just cooked through (about 15 minutes), then let it rest for 5 minutes before cutting. Avoid overcooking. Grilling is an excellent alternative for added flavor and moisture retention.

→ Can I make this salad dairy-free?

Absolutely. Substitute Greek yogurt with plant-based yogurt or cashew cream, and use dairy-free mayonnaise. The dressing will be just as creamy and delicious while remaining fully dairy-free.

→ What vegetables work best as substitutes?

Feel free to swap in radishes, bell peppers, carrots, or spring onions. Use seasonal vegetables for best flavor. The key is maintaining a mix of textures—crisp greens with softer and crunchier vegetables.

→ How many servings does this make?

This salad yields 4 generous main-course servings. It's easily doubled for larger groups or halved for two people.