Green Goddess Chicken Salad (Printable Version)

Herb-infused chicken with creamy Green Goddess dressing tossed over fresh greens and vegetables. A refreshing, satisfying main course.

# 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, optional, finely chopped
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 (romaine, arugula, spinach)
16 - 1 cup cherry tomatoes, halved
17 - 1 small cucumber, sliced
18 - 1 small avocado, sliced

# Method:

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 for 5 minutes, then cut into 3/4-inch chunks.
03 - While chicken bakes, combine Greek yogurt, mayonnaise, lemon juice, olive oil, garlic, anchovies if using, parsley, chives, and tarragon or basil in a blender or food processor. Blend until smooth. Season with salt and pepper to taste.
04 - In a large bowl, toss chicken chunks with half of the Green Goddess dressing until evenly coated.
05 - Arrange mixed greens, cherry tomatoes, cucumber, and avocado on a platter or individual plates. Top with dressed chicken.
06 - Drizzle with remaining dressing as desired. Serve immediately.

# Expert Tips:

01 -
  • The dressing stays vibrant for days and tastes even better after the flavors meld overnight in the fridge.
  • It feels indulgent and restaurant-worthy but comes together faster than ordering takeout.
  • You can prep the chicken and dressing ahead, then assemble the salad in under five minutes when hunger strikes.
  • The herb punch wakes up your palate without relying on heavy creams or complicated techniques.
02 -
  • Overcooking the chicken will make it dry and chalky, so start checking a minute or two early and pull it the moment it's just done.
  • The dressing thickens as it sits in the fridge, so if you make it ahead, whisk in a teaspoon of water or lemon juice to loosen it back up before serving.
  • Always taste your dressing before tossing it with the chicken; herbs vary in intensity, and you might need an extra squeeze of lemon or pinch of salt to balance everything.
03 -
  • Chill your salad plates or platter in the fridge for ten minutes before assembling; it keeps everything crisp and refreshing, especially on hot days.
  • If your blender struggles with the herbs, add the yogurt and lemon juice first to get things moving, then drop in the greens gradually until smooth.
  • For grilled chicken instead of baked, brush the breasts with oil and grill over medium-high heat for about 6 minutes per side, letting them rest before slicing.
  • Always have extra herbs on hand; a last-minute sprinkle of chopped chives or parsley over the finished salad makes it look and taste even more vibrant.
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