Pin My neighbor handed me a bunch of tarragon over the fence one Saturday, insisting I had to use it that day. I had leftover chicken in the fridge and a vague memory of a green dressing my aunt used to make. What came together was this bright, herbaceous salad that tasted like spring in a bowl. Now I keep a jar of that dressing in my fridge at all times.
I made this for a book club potluck once, and three people asked for the recipe before we even started discussing the book. One friend admitted she ate the leftover dressing straight from the container the next day. Thats when I knew this salad was a keeper.
Ingredients
- Boneless, skinless chicken breasts: I bake mine because its foolproof, but grilling adds a smoky note that pairs beautifully with the herbs.
- Olive oil: Use it twice, once for the chicken and again in the dressing for a fruity richness.
- Greek yogurt: This is the creamy base that keeps the dressing lighter than traditional mayo-heavy versions.
- Mayonnaise: Just enough to add silkiness without making it too rich.
- Fresh lemon juice: Brightens everything and keeps the herbs tasting vibrant and alive.
- Garlic: One clove is plenty, it should whisper in the background, not shout.
- Anchovy fillets: Optional, but they add a mysterious umami depth that people cant quite place.
- Fresh parsley, chives, and tarragon or basil: The soul of the dressing, use whatever looks best at the market.
- Mixed salad greens: I like a mix of peppery arugula, crisp romaine, and tender spinach for texture.
- Cherry tomatoes: Halve them so they release a little juice and mingle with the dressing.
- Cucumber: Adds a cool crunch that balances the creamy chicken.
- Avocado: Slice it thin and fan it out, it makes the whole plate look special.
Instructions
- Prep the chicken:
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment. Rub the chicken with olive oil, salt, and pepper, then bake for 15 minutes until the juices run clear.
- Rest and chop:
- Let the chicken rest for 5 minutes so it stays juicy, then cut it into bite-sized chunks. This is the part where the smell hits you and you realize dinners almost ready.
- Blend the dressing:
- Toss the yogurt, mayo, lemon juice, olive oil, garlic, anchovies if using, and all the fresh herbs into a blender. Blend until smooth and taste it, adjust salt and pepper until it sings.
- Coat the chicken:
- In a large bowl, toss the warm chicken chunks with half the dressing. The warmth helps the chicken soak up all that herby goodness.
- Build the salad:
- Arrange your greens, tomatoes, cucumber, and avocado on a big platter or individual plates. Top with the dressed chicken and drizzle more dressing over everything.
- Serve:
- Bring it to the table immediately while the chicken is still warm and the greens are crisp. Pass extra dressing on the side for anyone who wants more.
Pin The first time I packed this for lunch, a coworker leaned over and said it looked like something from a fancy cafe. I smiled and didnt tell her it took me less time to make than her takeout order took to arrive. Sometimes the best meals are the ones that look impressive but feel effortless.
Making It Your Own
Ive swapped the chicken for grilled shrimp when I wanted something lighter, and Ive used rotisserie chicken when I was too tired to turn on the oven. Both worked beautifully. You can also skip the anchovies if youre not a fan, though I promise they dont make it taste fishy, just deeper and more interesting.
Storing and Meal Prep
The dressing keeps in a sealed jar in the fridge for up to five days, and it actually tastes better the next day once the flavors meld. I store the chicken separately and toss it with dressing right before serving so the greens stay crisp. If youre packing this for lunch, keep the dressing in a small container and pour it on just before you eat.
Serving Suggestions
This salad feels like a complete meal on its own, but Ive served it alongside crusty sourdough or scattered toasted almonds on top for crunch. A chilled glass of Sauvignon Blanc or sparkling water with lemon makes it feel like a proper occasion, even on a Tuesday night.
- Try adding thinly sliced radishes for a peppery bite.
- A handful of crumbled feta or goat cheese adds a tangy creaminess.
- For a heartier version, toss in some cooked quinoa or white beans.
Pin This is the kind of salad that makes you feel good after eating it, not just because its healthy, but because it tastes alive. Keep a jar of that green dressing around and youll find yourself putting it on everything.
Recipe Questions
- → Can I prepare the dressing ahead of time?
Yes, the Green Goddess dressing can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The flavors actually deepen as it sits, making it perfect for meal prep.
- → What's the best way to cook the chicken?
Baking at 200°C ensures moist, evenly cooked chicken breasts in 15 minutes. For added flavor, grilling works excellently and imparts a subtle smokiness that complements the herb dressing beautifully.
- → Are anchovies necessary for the dressing?
Anchovies add umami depth but are entirely optional. Omit them for a vegetarian version, or add a pinch of salt and a dash of Worcestershire sauce to replicate the savory complexity.
- → How do I make this dairy-free?
Substitute Greek yogurt with plant-based yogurt and use dairy-free mayonnaise. The dressing maintains its creamy texture and herbaceous flavor while accommodating dietary restrictions.
- → What vegetables pair well with this salad?
Beyond the suggested tomatoes and cucumber, try adding radishes, bell peppers, red onion, or shredded carrots. Fresh herbs like mint or dill also complement the Green Goddess profile nicely.
- → Can I make this salad in advance?
Prepare components separately and assemble just before serving to maintain greens' crispness. Keep the dressed chicken separate from raw vegetables until the final moment for optimal texture.