Green Goddess Chicken Salad (Print Version)

Tender chicken chunks in creamy herb-yogurt dressing over mixed greens. Fresh, protein-packed, and ready in 35 minutes.

# Ingredient List:

→ 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 such as romaine, arugula, or 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. Rub chicken breasts with olive oil, salt, and pepper. Place on the prepared tray.
02 - Bake for 15 minutes or until cooked through. Remove from oven and let rest for 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 the chicken chunks with half of the Green Goddess dressing until thoroughly coated.
05 - Arrange mixed greens, cherry tomatoes, cucumber slices, and avocado on a platter or individual plates. Top with the dressed chicken.
06 - Drizzle remaining dressing over the salad as desired. Serve immediately.

# Expert Advice:

01 -
  • The dressing is so vibrant and creamy, it makes even plain chicken feel like a celebration.
  • It comes together in about half an hour, perfect for when youre hungry but dont want to fuss.
  • You get all the freshness of a salad with the heartiness of a real meal.
  • Leftovers actually taste better the next day once the flavors meld together.
02 -
  • Let the chicken rest after baking or all the juices run out when you cut it, leaving the meat dry.
  • Taste the dressing before you toss it with the chicken, its way easier to adjust the lemon or salt before everything is mixed.
  • If your herbs arent super fresh, the dressing will taste dull, so pick the brightest bunches you can find.
03 -
  • Blend the dressing in short pulses at first so you can control the texture, you want it smooth but not foamy.
  • If your dressing feels too thick, thin it with a teaspoon of water or extra lemon juice until it drizzles easily.
  • Always taste a piece of dressed chicken before you serve it, thats when youll know if it needs a pinch more salt or a squeeze of lemon.
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