Green Goddess Chicken Salad (Print Version)

Tender chicken with vibrant herb-yogurt dressing, crisp greens, and fresh vegetables for a refreshing meal.

# Ingredient List:

→ 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
16 - 1 cup cherry tomatoes, halved
17 - 1 small cucumber, sliced
18 - 1 small avocado, sliced

# How-To Steps:

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 cooked through. 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 warm chicken chunks with half of the Green Goddess dressing until evenly coated.
05 - Arrange mixed greens, cherry tomatoes, cucumber slices, and avocado on a platter or individual plates. Top with dressed chicken.
06 - Drizzle remaining dressing over the salad as desired and serve immediately.

# Helpful Tips:

01 -
  • It transforms plain chicken into something vibrant and exciting without any fancy technique.
  • The dressing doubles as a dip, marinade, or sandwich spread, so you get three recipes in one.
  • It feels light but keeps you full for hours thanks to all that protein and healthy fat.
  • You can prep the components ahead and toss everything together in under five minutes when hunger strikes.
02 -
  • Don't skip resting the chicken after baking, cutting into it too soon releases all the juices and you'll end up with dry chunks instead of tender bites.
  • Taste the dressing before you toss it with the chicken, herbs vary in intensity and you might need an extra squeeze of lemon or pinch of salt to make it pop.
  • If your dressing is too thick, thin it with a teaspoon of water or extra lemon juice until it drizzles easily but still clings to the chicken.
03 -
  • Use the freshest herbs you can find, wilted or old herbs make the dressing taste dull and muddy instead of vibrant.
  • If you don't have a blender, finely mince the herbs and garlic by hand and whisk everything together, it won't be as smooth but it'll still taste incredible.
  • Warm chicken + cold greens is the magic combination, so assemble this salad right before serving to keep that temperature contrast alive.
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