Green Goddess Chicken Salad (Printer-Friendly)

Herb-infused chicken tossed in creamy Green Goddess dressing with fresh 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, 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 (romaine, arugula, spinach)
16 - 1 cup cherry tomatoes, halved
17 - 1 small cucumber, sliced
18 - 1 small avocado, sliced

# How to Cook:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Rub chicken breasts with olive oil, salt, and pepper. Place on the prepared tray and bake for 15 minutes until cooked through. Allow to rest 5 minutes, then cut into 3/4-inch chunks.
03 - While chicken bakes, 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 chicken chunks with half of the Green Goddess dressing until evenly coated.
05 - Arrange mixed greens, cherry tomatoes, cucumber, and avocado on a serving platter or individual plates. Top with the dressed chicken.
06 - Drizzle with remaining dressing as desired. Serve immediately.

# Expert Advice:

01 -
  • The dressing is so good you'll want to eat it with a spoon, and it doubles as a dip for vegetables or crackers.
  • It comes together faster than ordering takeout and uses ingredients you probably already have on hand.
  • The chicken stays juicy and tender, and the herbs make every bite taste fresh and vibrant.
  • It's endlessly adaptable, you can swap the greens, add grains, or use leftover rotisserie chicken without losing any magic.
02 -
  • Don't skip the resting time for the chicken, cutting into it too soon will let all the juices run out and leave you with dry meat.
  • If your dressing is too thick, add a teaspoon of water or lemon juice at a time until it reaches a pourable consistency.
  • Taste the dressing before you toss it with the chicken, the herbs and lemon can vary in intensity, so adjust to your liking.
  • Use fresh herbs, not dried, the dressing relies on their bright, grassy flavor and dried herbs just won't give you that vivid green color.
03 -
  • If you don't have a blender, finely chop the herbs by hand and whisk everything together, the dressing won't be as smooth, but it'll still taste incredible.
  • For a smoky twist, grill the chicken instead of baking it, the charred edges add depth that plays beautifully with the bright dressing.
  • If you're sensitive to anchovies, try a teaspoon of white miso paste instead, it gives you that umami richness without the fishy flavor.
  • Make a double batch of the dressing and keep it on hand, it transforms even the most basic weeknight meals into something worth savoring.
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