Pin It My neighbor handed me a bunch of fresh tarragon from her garden one Saturday morning, and I had no plan for it. I'd just roasted chicken for meal prep and was staring at bland containers in my fridge. That's when I remembered a green dressing my aunt used to make, the one that turned everything it touched into something worth sitting down for. I grabbed my blender, tossed in yogurt, herbs, and a squeeze of lemon, and within minutes, my kitchen smelled like a garden cafe. That dressing saved my week, and this salad was born from that happy accident.
I made this for a potluck picnic last spring, and people kept asking if I'd ordered it from some trendy cafe. One friend scraped the bowl clean and texted me for the recipe before she even left the park. It's become my go to when I want to look like I tried hard but actually spent most of my time blending herbs and letting the oven do the work. The best part is watching someone take their first bite and pause, trying to figure out what makes it taste so bright and alive.
Ingredients
- Boneless, skinless chicken breasts: These bake evenly and stay tender if you don't overcook them, and they soak up the dressing like little flavor sponges.
- Olive oil: A light coating keeps the chicken moist in the oven and adds a subtle richness that complements the herbs.
- Kosher salt and black pepper: Simple seasoning that lets the chicken shine without competing with the bold dressing.
- Greek yogurt: The creamy, tangy base of the dressing that makes it feel indulgent while keeping it light and protein packed.
- Mayonnaise: Just a touch smooths out the yogurt and gives the dressing that luscious, restaurant quality texture.
- Fresh lemon juice: Brightens everything and balances the richness, making each bite feel clean and refreshing.
- Extra virgin olive oil: Blends into the dressing for silky body and a hint of fruity depth.
- Garlic: One clove is enough to add warmth without overpowering the delicate herbs.
- Anchovy fillets: Optional, but they add a savory umami depth that makes people wonder what your secret is.
- Fresh parsley, chives, and tarragon or basil: The soul of the dressing, these herbs turn it emerald green and pack it with garden fresh flavor.
- Mixed salad greens: A mix of textures, romaine for crunch, arugula for pepper, spinach for tenderness, keeps every forkful interesting.
- Cherry tomatoes: Sweet, juicy bursts that contrast beautifully with the creamy dressing.
- Cucumber: Adds crisp, cool relief and a watery crunch that balances the richness.
- Avocado: Sliced just before serving, it brings buttery smoothness and makes the salad feel complete.
Instructions
- Get the chicken ready:
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment to save yourself scrubbing later. Rub the chicken breasts all over with olive oil, salt, and pepper, then lay them on the tray and slide it into the oven for about 15 minutes, until the thickest part reaches 75°C (165°F) and the juices run clear.
- Rest and chop the chicken:
- Pull the tray out and let the chicken rest on a cutting board for five minutes so the juices settle back in. Then cut it into roughly 2 cm chunks, they should be bite sized and perfect for tossing.
- Blend the Green Goddess dressing:
- While the chicken bakes, throw Greek yogurt, mayonnaise, lemon juice, olive oil, garlic, anchovies if you're using them, and all three herbs into a blender or food processor. Blitz until smooth and vibrant green, then taste and adjust salt and pepper until it sings.
- Coat the chicken:
- Toss the warm chicken chunks in a large bowl with about half the dressing, making sure every piece gets coated in that herby goodness. The warmth helps the chicken drink in the flavors.
- Build the salad:
- Spread your mixed greens across a big platter or divide them among four plates, then scatter cherry tomatoes, cucumber slices, and avocado on top. Pile the dressed chicken right in the center so it becomes the star.
- Finish and serve:
- Drizzle the remaining dressing over everything, or serve it on the side for people to add as they like. Serve immediately while the chicken is still a little warm and the greens are crisp.
Pin It One evening, I served this to my dad, who usually only eats salad under protest. He finished his plate, looked up, and asked if there was more chicken. That's when I knew this recipe had real power. It's not just a salad, it's the kind of dish that changes minds and starts conversations. Every time I make it, I think about that moment and smile.
Make It Your Own
If you have a grill, use it instead of the oven. The char adds a smoky edge that plays beautifully against the creamy, herby dressing. I've also swapped in leftover rotisserie chicken when I'm short on time, just shred it and toss it with the dressing while it's still warm. For a vegetarian version, skip the anchovies and chicken entirely and load up on roasted chickpeas or grilled halloumi. The dressing is so good it carries the whole dish no matter what protein or plant you choose.
Storing and Prepping Ahead
The dressing keeps in the fridge for up to four days in a sealed jar, and it actually tastes better the next day after the flavors meld. Cook the chicken up to two days ahead and store it plain, then toss it with dressing just before serving so it stays juicy. Keep your greens, tomatoes, cucumber, and avocado separate until you're ready to assemble, or the salad will get soggy and sad. If you're packing this for lunch, layer the dressing on the bottom of your container, then chicken, then veggies, and greens on top so everything stays crisp until you shake it all together.
Serving Suggestions
This salad shines on its own, but I love serving it with warm, crusty bread to mop up every last bit of dressing. Toasted almonds or sunflower seeds add a satisfying crunch if you're craving more texture. It pairs beautifully with a chilled glass of Sauvignon Blanc or a big pitcher of iced herbal tea, mint or chamomile both work. For a heartier meal, serve it alongside roasted sweet potato wedges or a simple grain like quinoa or farro.
- Add crumbled feta or goat cheese for extra tang and creaminess.
- Toss in sliced radishes or shaved fennel for a peppery, crisp contrast.
- Drizzle a little extra lemon juice and olive oil over the greens just before serving for added brightness.
Pin It This is the salad I make when I want to feel like I'm taking care of myself without spending an hour in the kitchen. It's bright, it's satisfying, and it never gets old. I hope it becomes one of those recipes you turn to again and again, the kind that feels like a friend.
Recipe FAQs
- → Can I prepare this salad ahead of time?
You can prepare the dressing and cook the chicken up to 2 days in advance. However, assemble the salad just before serving to keep the greens crisp and prevent sogginess. Store dressed chicken and dressing separately in the refrigerator.
- → What's the purpose of anchovies in the dressing?
Anchovies add a subtle umami depth that enhances the overall flavor profile without making the dressing taste fishy. They're completely optional and can be omitted for a vegetarian version or if you prefer a milder taste.
- → How do I prevent the chicken from drying out?
Bake the chicken at 200°C until just cooked through, then let it rest for 5 minutes before cutting. This resting period allows juices to redistribute. Alternatively, pound the breasts to an even thickness before baking for more uniform cooking.
- → Can I use a different herb combination?
Absolutely. Basil, dill, cilantro, or mint work wonderfully. Use fresh herbs for the best flavor, and maintain roughly the same total volume. Fresh herbs are crucial as they define the vibrant green color and taste of this dressing.
- → Is this salad suitable for meal prep?
Yes, but keep components separate. Store cooked chicken, dressing, and fresh vegetables in separate containers for up to 3 days. Assemble portions just before eating to maintain texture and prevent wilting of greens.
- → What are good substitutes for Greek yogurt?
Plant-based yogurt, sour cream, or crème fraîche work as alternatives. For a lighter version, try Greek yogurt mixed with a bit of water. Each will slightly alter the flavor and texture, so adjust seasonings as needed.