Green Goddess Chicken Salad

My neighbor knocked on my door one Saturday with a bowl of something so green I thought it was pesto. One bite and I was hooked on that tangy, herby flavor she called Green Goddess dressing. She'd tossed it with warm chicken and piled it over greens, and I remember thinking how something so simple could taste so alive. I asked for the recipe right there on my porch, and she laughed and said it was just yogurt, herbs, and a little magic. That bowl became my go-to lunch for weeks.

I made this for a small backyard lunch last spring, and everyone kept asking what was in the dressing. One friend scraped her bowl clean and asked if I had more in the fridge. It felt good to serve something that looked as bright and cheerful as the day itself. The herbs were from my little kitchen windowsill, and I loved that I could actually taste each one. That afternoon, this salad went from a weekday lunch idea to something I was proud to share.

Ingredients

• Boneless, skinless chicken breasts: These bake up tender and mild, giving the bold dressing room to shine without competing flavors.
• Olive oil: A quick rub with good olive oil keeps the chicken moist and adds a subtle richness that carries through every bite.
• Kosher salt and black pepper: Simple seasoning is all you need here, it lets the herbs in the dressing do the talking.
• Greek yogurt: This is the creamy base that makes the dressing feel indulgent without being heavy, and it adds a nice tang.
• Mayonnaise: Just a couple spoonfuls give the dressing body and a silky texture that clings to the chicken.
• Fresh lemon juice: Brightness in a bottle, this wakes up all the herbs and keeps the dressing from feeling flat.
• Extra-virgin olive oil: A little drizzle in the dressing adds richness and helps everything blend smoothly.
• Garlic: One clove minced fine gives a gentle bite that plays nicely with the herbs.
• Anchovy fillets: Optional but magical, they add a deep savory note without tasting fishy at all.
• Fresh parsley, chives, and tarragon or basil: The heart of the dressing, these herbs bring color, fragrance, and layers of flavor that make every bite different.
• Mixed salad greens: A mix of textures like romaine, arugula, and spinach gives you crunch and a peppery contrast to the creamy chicken.
• Cherry tomatoes: Sweet, juicy bursts that break up the richness and add little pops of color.
• Cucumber: Cool and crisp, it refreshes your palate between bites.
• Avocado: Creamy and mild, it rounds out the salad and makes it feel more filling.

Instructions

Get the chicken ready:

Preheat your oven to 200°C (400°F) and line a baking tray with parchment so cleanup is easy. Rub the chicken breasts all over with olive oil, salt, and pepper, then lay them on the tray and slide it into the oven for about 15 minutes until theyre cooked through and no longer pink inside.

Let it rest and chop:

Pull the chicken out and let it sit for 5 minutes so the juices settle back in. Then cut it into chunky 2 cm pieces, theyre perfect for tossing and catching all that dressing.

Blend the Green Goddess dressing:

While the chickens baking, toss Greek yogurt, mayonnaise, lemon juice, olive oil, garlic, anchovies if youre using them, and all those fresh herbs into a blender or food processor. Buzz it until its smooth and gorgeously green, then taste and add salt and pepper until it sings.

Dress the chicken:

Put your warm chicken chunks in a big bowl and pour in about half the dressing. Toss it around until every piece is coated and glossy.

Build the salad:

Spread your mixed greens out on a platter or divide them among plates, then scatter the cherry tomatoes, cucumber slices, and avocado on top. Pile the dressed chicken right in the center.

Finish and serve:

Drizzle the rest of the dressing over everything, or pass it at the table so everyone can add as much as they like. Serve it right away while the chicken is still a little warm and the greens are crisp.

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I once packed this salad for a picnic and forgot to bring the extra dressing. My friend looked at me like Id committed a crime, but we survived. Now I always pack it in a little jar on the side, and it turns a simple lunch into something people remember. Theres something about that bright green color and all those herbs that just makes you feel good, like youre doing something kind for yourself.

What to Do with Leftovers

If you have dressed chicken left over, it keeps for a day or two in the fridge and actually tastes even better once the flavors soak in. I like to pile it onto toast or stuff it into a wrap with extra greens and tomato. The dressing itself lasts about three days in a sealed jar, and its fantastic on roasted vegetables, grain bowls, or even as a dip for raw veggies. Just give it a good stir before using since it might separate a little.

Make It Your Own

This salad is forgiving and loves a little creativity. If youre not into anchovies, skip them and add a tiny splash of soy sauce or miso for that savory depth. Grilling the chicken instead of baking gives you those lovely char marks and a smoky flavor that pairs beautifully with the herbs. You can swap the Greek yogurt for a plant-based version if dairy isnt your thing, and the dressing still comes out creamy and delicious. Try adding toasted almonds or sunflower seeds on top for crunch, or toss in some cooked quinoa to make it even more filling.

Pairing and Serving Ideas

This salad shines on its own, but a slice of crusty sourdough on the side is perfect for mopping up any extra dressing. I love serving it with a chilled glass of Sauvignon Blanc, the crispness matches the bright herbs beautifully. If wines not your style, iced herbal tea with mint or lemon balm is refreshing and light.

• Serve it family style on a big platter and let everyone dig in.
• Pack it in mason jars with the dressing on the bottom for an easy grab and go lunch.
• Double the dressing recipe and keep extra in the fridge for quick weeknight meals.

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This salad has become one of those recipes I dont even think about anymore, I just make it when I need something fresh and satisfying. I hope it becomes that easy and joyful for you too.

Recipe FAQs

→ Can I prepare the dressing ahead of time?

Yes, the Green Goddess dressing can be made 1-2 days in advance and stored in an airtight container in the refrigerator. This actually allows the flavors to develop further. Keep the dressed chicken and salad components separate until ready to serve to maintain freshness and crispness.

→ What's a good substitute for anchovies?

If you prefer to skip anchovies, simply omit them entirely—the dressing remains flavorful with the fresh herbs and lemon. For an umami boost without fish, try adding a pinch of Worcestershire sauce or a small amount of miso paste instead.

→ How do I keep the salad greens crispy?

Wash and dry the greens thoroughly, then store them separately from the dressing until serving. Toss the greens with dressing just before eating, or dress only the chicken portion and add it to fresh greens on individual plates for maximum crispness.

→ Can this be made dairy-free?

Absolutely. Replace Greek yogurt with unsweetened plant-based yogurt and use dairy-free mayonnaise. The dressing will have a slightly lighter texture but maintains excellent flavor. Ensure your mayonnaise brand is also egg-free if avoiding animal products entirely.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc is ideal—its acidity complements the creamy dressing and fresh herbs beautifully. Alternatively, try Pinot Grigio or a light Albariño. For non-alcoholic options, iced herbal tea like chamomile or mint works wonderfully.

→ How should leftover salad be stored?

Store the dressed chicken separately from the greens and vegetables in airtight containers. The chicken keeps for 3-4 days, while fresh greens are best consumed within 1-2 days. Assemble fresh portions as needed for optimal texture and flavor.