Green Goddess Chicken Salad (Printable)

Tender chicken chunks in creamy herb-yogurt dressing served over mixed greens, tomatoes, cucumber, and avocado.

# What You Need:

→ 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, 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 (romaine, arugula, spinach)
16 - 1 cup cherry tomatoes, halved
17 - 1 small cucumber, sliced
18 - 1 small avocado, sliced

# How To Make:

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 - While chicken bakes, combine Greek yogurt, mayonnaise, lemon juice, olive oil, minced garlic, anchovies if using, parsley, chives, and tarragon or basil in a blender or food processor. Blend until smooth. Season with salt and pepper to taste.
04 - In a large bowl, toss cooked 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 salad as desired. Serve immediately.

# Expert Tips:

01 -
  • The dressing is so vibrant and flavorful that even picky eaters who usually avoid greens ask for seconds.
  • It comes together in just 35 minutes, making it perfect for busy weeknights or last minute lunch prep.
  • The combination of protein, healthy fats, and crisp vegetables keeps you satisfied without feeling weighed down.
  • You can prep the chicken and dressing ahead, then assemble fresh salads all week long.
02 -
  • Do not skip the resting step after roasting the chicken, because cutting into it too soon releases all the moisture and leaves you with dry, sad chunks.
  • If your dressing looks too thick, add a teaspoon of water at a time while blending until it reaches a pourable consistency that still clings to the greens.
  • Taste the dressing before adding extra salt, especially if you used anchovies, because they can make it salty enough on their own.
03 -
  • Use a meat thermometer to check the chicken so you never have to guess if it is done, 74 degrees C is your magic number.
  • Blend the dressing in short pulses at first to avoid splattering green herb juice all over your counter, then go full speed once everything is combined.
  • If you do not have fresh tarragon, basil works beautifully and gives the dressing a slightly sweeter, more summery flavor.
  • For a dairy free version, swap the Greek yogurt for a thick plant based yogurt and use vegan mayo, the flavor stays just as bold and creamy.
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