Green Goddess Chicken Salad (Printable)

Tender chicken chunks in vibrant herb-yogurt dressing served over crisp greens. Fresh, protein-packed, and ready in 35 minutes.

# What you'll 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 it:

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 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, minced 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 slices, and avocado on a platter or individual plates. Top with dressed chicken.
06 - Drizzle remaining dressing over salad as desired. Serve immediately.

# Expert suggestions:

01 -
  • The dressing tastes like spring in a bowl, tangy and fresh without any heavy cream.
  • It comes together fast enough for a weeknight but looks impressive enough for company.
  • Leftovers actually get better overnight as the chicken soaks up even more of that herb flavor.
02 -
  • Don't skip the resting step for the chicken or it will dry out when you cut it, I learned that the hard way on my first try.
  • If your dressing feels too thick, add a teaspoon of water at a time until it drizzles easily, it should coat the back of a spoon but not be pasty.
  • Use fresh herbs only, dried ones won't give you that vibrant color or bright flavor that makes this dressing special.
03 -
  • Warm chicken absorbs dressing better than cold, so toss it while it's still slightly warm for maximum flavor.
  • If you don't have a blender, finely chop the herbs and whisk everything by hand, it won't be as smooth but it'll still taste fantastic.
  • Double the dressing recipe and keep extra in the fridge, it's amazing on grilled vegetables, sandwiches, or even as a dip for raw veggies.
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