Green Goddess Chicken Salad

My neighbor showed up one afternoon with a jar of something bright green, promising it would change how I felt about salads forever. I was skeptical until I tasted that first spoonful of tangy, herb-packed dressing clinging to perfectly tender chicken. The combination of creamy yogurt and fresh herbs felt like summer in a bowl, and I immediately asked her to write down every single ingredient. Now I make this salad whenever I need something that feels light but actually keeps me full, and every time I blend that dressing, I think of her standing in my kitchen, laughing at my surprise.

I brought this to a potluck once, convinced no one would get excited about a salad, and watched three people go back for thirds. One friend even asked if I was secretly a caterer, which made me laugh because I had just learned to stop overcooking chicken the month before. The secret is that Green Goddess dressing, it clings to every leaf and makes the whole plate taste like something from a fancy restaurant. I love how the fresh herbs make the kitchen smell like a garden, and how the anchovies add a salty depth that no one can quite identify.

Ingredients

• Boneless, skinless chicken breasts: The star protein here, and the key is not to overcook them or they turn dry and chewy, so keep an eye on that timer.
• Olive oil: Used twice, once to coat the chicken for roasting and again in the dressing to add silky richness and help the herbs blend smoothly.
• Greek yogurt: The creamy base of the dressing that keeps things tangy and light without the heaviness of sour cream or all mayo.
• Fresh lemon juice: Brightens everything and balances the richness, plus it keeps the dressing from tasting flat or one dimensional.
• Garlic: Just one clove is enough to add a gentle kick without overpowering the delicate herbs.
• Anchovy fillets: Optional but deeply recommended, they melt into the dressing and add an umami depth that makes people wonder what your secret is.
• Fresh parsley, chives, and tarragon or basil: The holy trinity of Green Goddess flavor, and using fresh herbs instead of dried makes all the difference in color and taste.
• Mixed salad greens: A combination of textures like crisp romaine, peppery arugula, and tender spinach keeps every bite interesting.
• Cherry tomatoes: Sweet little bursts of juice that contrast beautifully with the creamy dressing.
• Cucumber: Adds a refreshing crunch and a hint of coolness that balances the richness of the chicken and dressing.
• Avocado: Creamy, buttery slices that make the salad feel more indulgent and add healthy fats to keep you full longer.

Instructions

Prep the oven and chicken:

Preheat your oven to 200 degrees C and line a baking tray with parchment to prevent sticking. Rub the chicken breasts all over with olive oil, salt, and pepper, then lay them on the tray ready to roast.

Roast the chicken:

Slide the tray into the oven and bake for 15 minutes, checking that the thickest part reaches 74 degrees C so the chicken stays juicy. Let it rest for 5 minutes before cutting into chunks, which helps the juices redistribute instead of running all over your cutting board.

Blend the Green Goddess dressing:

While the chicken bakes, toss the Greek yogurt, mayonnaise, lemon juice, olive oil, garlic, anchovies if using, and all the fresh herbs into a blender or food processor. Blend until silky smooth and bright green, then taste and adjust the salt and pepper until it sings.

Coat the chicken:

Put the chicken chunks in a large bowl and pour in half the dressing, tossing gently until every piece is glossy and coated. Save the rest of the dressing for drizzling over the greens.

Assemble the salad:

Spread the mixed greens across a big platter or divide them among individual plates, then scatter the cherry tomatoes, cucumber slices, and avocado on top. Pile the dressed chicken right in the center where it looks most inviting.

Finish and serve:

Drizzle the remaining dressing over everything, letting it pool in little green puddles among the greens. Serve immediately while the chicken is still warm and the greens are crisp.

Bookmark

One evening I made this for my sister after a long day at work, and she sat at my kitchen table in silence for the first few bites, then looked up and said it tasted like hope. We both laughed, but I knew what she meant, sometimes a bright, fresh meal can shift your whole mood. That night we talked about everything and nothing, and the salad bowl sat empty between us, scraped clean. It is funny how food can become the backdrop for the moments that matter most.

Making It Your Own

If you want a smokier flavor, grill the chicken instead of baking it, and those charred edges will add a whole new dimension to the salad. For a vegetarian version, swap the chicken for grilled halloumi or roasted chickpeas and skip the anchovies in the dressing. You can also play with the herbs, adding more basil for sweetness or a little dill for a brighter, almost pickle like note. I once used leftover rotisserie chicken when I was too tired to cook, and it worked beautifully, proving this recipe is as flexible as you need it to be.

Storing and Meal Prep

The dressing keeps in an airtight jar in the fridge for up to five days, and it actually gets better as the flavors meld together overnight. Cook the chicken ahead and store it separately, then toss it with dressing and assemble fresh greens each day for quick lunches that taste like you put in real effort. I like to slice the cucumber and tomatoes in the morning and keep them in a container with a damp paper towel so they stay crisp. Just do not dress the greens until you are ready to eat, or they will wilt into a sad, soggy mess.

Serving Suggestions

This salad feels complete on its own, but a slice of crusty sourdough or a handful of toasted almonds on top adds a satisfying crunch that makes it even better. I love pairing it with a chilled glass of Sauvignon Blanc on warm evenings, or iced herbal tea if I am keeping things light. If you are serving it for guests, arrange everything on a big wooden board and let people build their own plates, it turns dinner into an event.

• Add a sprinkle of toasted sunflower seeds or pumpkin seeds for extra texture and a nutty finish.
• Serve with warm pita bread or garlic naan if you want to make it more filling.
• For a heartier meal, toss in some cooked quinoa or farro to bulk up the base without losing the freshness.

Bookmark

This salad has become my go to whenever I want something that feels both nourishing and celebratory, proof that simple ingredients can create something truly special. I hope it brings as much joy to your table as it has to mine.

Recipe Questions

→ Can I prepare the dressing ahead of time?

Yes, the Green Goddess dressing can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. Stir well before using, as it may separate slightly.

→ What's the purpose of anchovies in the dressing?

Anchovies add umami depth and complexity to the dressing, enhancing the herbaceous flavors. They dissolve into the dressing without a fishy taste. Omit them entirely for a lighter, vegetarian-friendly version.

→ How should I cook the chicken for best results?

Baking at 200°C ensures moist, tender chicken. For added char and smoky flavor, grill the breasts over medium-high heat for 6-7 minutes per side until internal temperature reaches 75°C, then cool before chopping.

→ Can I make this salad dairy-free?

Absolutely. Substitute Greek yogurt with plant-based alternatives like cashew cream or coconut yogurt, and use dairy-free mayonnaise. The dressing will remain creamy and flavorful with these swaps.

→ What beverages pair well with this salad?

A crisp Sauvignon Blanc complements the herbaceous dressing beautifully. For non-alcoholic options, iced herbal tea, particularly tarragon or mint-infused varieties, pairs wonderfully with the fresh flavors.

→ How long does the dressed salad stay fresh?

Serve immediately for optimal texture and freshness. The greens will wilt if dressed in advance. However, the dressed chicken keeps refrigerated for 2-3 days in an airtight container when separated from greens.