Save My sister once showed up at my door with a jar of emerald-green dressing she'd blended that morning, insisting I taste it on everything. I drizzled it over leftover roast chicken and some wilted greens I'd been meaning to use, and suddenly lunch felt like something worth sitting down for. The herbs were so bright and alive, cutting through the richness of the yogurt in a way that made me forget I was eating leftovers. That jar became the blueprint for this salad, a dish I now make whenever I want something that tastes indulgent but leaves me feeling light. It's become my go-to for warm afternoons when I need food that doesn't weigh me down.
I made this for a small birthday lunch last spring, plating it on a big oval dish with the greens fanned out like petals. My friend who claims she doesn't like salads went back for seconds, scraping every last bit of dressing from the bowl. She asked for the recipe three times before dessert arrived, and I watched her take a photo of her plate before digging in again. That moment reminded me that food doesn't have to be complicated to feel special. Sometimes all it takes is a little color and a dressing that makes people pause mid-bite.
Ingredients
- Boneless, skinless chicken breasts: These bake quickly and stay moist if you don't overcook them, and they're easy to cut into bite-sized chunks that soak up the dressing.
- Olive oil: A light coating keeps the chicken from drying out 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 flavors in the dressing.
- Greek yogurt: The creamy base of the dressing, thick enough to cling to the chicken but tangy enough to keep things bright.
- Mayonnaise: Just a couple of tablespoons add silkiness and help the dressing coat every leaf and chunk of chicken.
- Fresh lemon juice: This is what wakes everything up, cutting through the richness and making the herbs taste even more alive.
- Extra-virgin olive oil: Blended into the dressing, it adds body and a fruity note that rounds out the tangy yogurt.
- Garlic: One clove is enough to add depth without overpowering the delicate herbs.
- Anchovy fillets: Optional, but they add a savory umami depth that makes the dressing taste mysteriously good, even if no one can quite put their finger on why.
- Fresh parsley, chives, and tarragon or basil: The heart of the Green Goddess dressing, these herbs bring color, fragrance, and a complexity that dried versions just can't match.
- Mixed salad greens: A mix of textures like crisp romaine, peppery arugula, and tender spinach gives every forkful variety.
- Cherry tomatoes: Halved so they release a little juice, adding sweetness and acidity to balance the creamy dressing.
- Cucumber: Cool and crunchy, it's a refreshing contrast to the rich chicken and dressing.
- Avocado: Sliced just before serving, it adds buttery richness and makes the salad feel more substantial.
Instructions
- Prep the oven and tray:
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper so the chicken won't stick. This also makes cleanup a breeze, which I appreciate every single time.
- Season and bake the chicken:
- Rub the chicken breasts all over with olive oil, then sprinkle with salt and pepper. Bake for 15 minutes, or until the juices run clear and the center is no longer pink, then let them rest for 5 minutes before cutting into chunks so they stay juicy.
- 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 smooth and bright green, then taste and adjust the salt and pepper until it sings.
- Toss the chicken with dressing:
- Cut the rested chicken into bite-sized chunks and place them in a large bowl. Pour in half the dressing and toss until every piece is coated in that vibrant green goodness.
- Assemble the salad:
- Arrange your mixed greens, cherry tomatoes, cucumber slices, and avocado on a platter or individual plates. Top with the dressed chicken, letting it sit proudly in the center.
- Drizzle and serve:
- Drizzle the remaining dressing over the top, or serve it on the side for people to add as they like. Serve immediately while everything is crisp and fresh.
Save One evening, I packed this salad into a container and brought it to a potluck, worried it might seem too simple next to the casseroles and baked pastas. But I watched people come back to the table just to scoop more dressing onto their plates, and someone asked if I'd brought the recipe. That was the moment I realized that fresh, vibrant food doesn't need to apologize for itself. Sometimes the dishes that feel effortless are the ones people remember most.
Making It Your Own
This salad is a framework, not a rulebook. I've swapped the chicken for grilled shrimp when I had some in the fridge, and I've used leftover rotisserie chicken on nights when I didn't want to turn on the oven. You can toss in cooked quinoa or farro to make it heartier, or add toasted almonds or sunflower seeds for crunch. If you're not a fan of tarragon, basil works beautifully, and if you want a little heat, a pinch of red pepper flakes in the dressing will do the trick. The dressing itself is a keeper, I've used it as a dip for raw vegetables, a spread for sandwiches, and even a marinade for fish.
Storing and Serving
If you're making this ahead, keep the components separate until you're ready to serve. The dressed chicken will hold up in the fridge for a day, but the greens will wilt if they sit too long with the dressing. I like to pack the chicken and dressing in one container and the salad vegetables in another, then toss everything together just before eating. The dressing itself will keep in a sealed jar in the fridge for up to four days, and it actually tastes even better the next day once the flavors have had time to meld. Just give it a good stir before using, as the oil may separate slightly.
What to Serve Alongside
This salad is filling enough to stand on its own, but I sometimes serve it with warm, crusty bread to soak up any extra dressing, or a handful of toasted pita chips for crunch. On cooler days, a light soup like a simple tomato or gazpacho makes a nice companion. If you're serving it at a gathering, it pairs beautifully with a crisp white wine like Sauvignon Blanc, or if you prefer something non-alcoholic, iced herbal tea with a sprig of mint echoes the fresh, bright flavors of the herbs.
- Warm, crusty bread or toasted pita chips add texture and help scoop up every last bit of dressing.
- A light soup like gazpacho or chilled cucumber soup keeps the meal refreshing and seasonal.
- Iced herbal tea or a crisp white wine mirrors the brightness of the herbs and complements the tangy dressing.
Save This salad has a way of making ordinary days feel a little more thoughtful, a little more intentional. I hope it finds a place in your kitchen the way it has in mine, ready to turn simple ingredients into something that tastes like care.
Recipe Questions & Answers
- → 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. The flavors actually develop more depth when allowed to meld overnight. Stir well before using, as the consistency may thicken slightly when chilled.
- → What's the purpose of anchovies in the dressing?
Anchovies add umami depth and complexity to the dressing without tasting fishy. They enhance the savory notes and balance the brightness of the herbs and lemon. Omit them entirely for a vegetarian version, or reduce the quantity if you prefer a milder flavor.
- → How should I store leftover salad?
Store the dressed chicken and dressing separately from the greens to maintain crispness. Keep greens in a sealed container for up to 2 days. The dressed chicken stays fresh for 3-4 days refrigerated. Assemble components just before serving for optimal texture and crunch.
- → Can I use a different protein instead of chicken?
Absolutely. This dressing pairs beautifully with grilled shrimp, baked salmon, turkey breast, or crispy tofu. Adjust cooking times accordingly. For vegetarian options, add white beans, chickpeas, or hard-boiled eggs to maintain the protein content.
- → What herbs work best as substitutes?
Basil, dill, or cilantro can replace tarragon based on your preference. Mint adds brightness, while arugula greens add peppery notes. Keep total fresh herbs around 40 grams for balanced flavor. Avoid dried herbs as they won't blend smoothly into the creamy base.
- → How do I achieve a thinner dressing consistency?
Add water, lemon juice, or olive oil in small increments while blending until you reach desired consistency. One tablespoon at a time prevents over-thinning. For a thicker consistency, increase Greek yogurt or mayonnaise proportionally.