Green Goddess Chicken Salad (Print)

Tender chicken tossed in vibrant Green Goddess dressing with fresh herbs, served over crisp mixed greens.

# Ingredients:

→ Chicken

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

→ Green Goddess Dressing

05 - 2/3 cup Greek yogurt
06 - 2 tbsp mayonnaise
07 - 2 tbsp fresh lemon juice
08 - 2 tbsp 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

# Directions:

01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - Rub chicken breasts with olive oil, salt, and pepper. Place on prepared tray and bake for 15 minutes until fully cooked. Allow to rest for 5 minutes, then cut into 3/4-inch chunks.
03 - 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 and season with salt and pepper to taste.
04 - In a large bowl, toss chicken chunks with half of the Green Goddess dressing until thoroughly coated.
05 - Arrange mixed greens, cherry tomatoes, cucumber, and avocado on a platter or individual plates. Top with dressed chicken.
06 - Drizzle remaining dressing over salad as desired and serve immediately.

# Expert Tips:

01 -
  • The dressing is so good youll want to eat it with a spoon, and it stays fresh for days.
  • Its light but satisfying, with enough protein to keep you full without feeling heavy.
  • You can prep the chicken and dressing ahead, then toss everything together in minutes.
  • The herbs make your kitchen smell like a garden, even in the middle of winter.
02 -
  • Dont skip resting the chicken, cutting it too soon makes all the juices run out and you lose that tender bite.
  • Taste the dressing before you add it to the chicken, the herbs can vary in strength and you might need more lemon or salt.
  • If your dressing feels too thick, thin it with a teaspoon of water or extra lemon juice until it coats a spoon nicely.
03 -
  • Use a mix of soft and sturdy herbs, the tarragon or basil adds sweetness while parsley and chives bring freshness.
  • If you blend the dressing too long it can turn grayish, pulse just until smooth and still bright green.
  • Warm chicken on cold greens is the secret to this salad, the contrast in temperature makes every bite more interesting.
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