Save My neighbor handed me a jar of fresh herbs from her garden one Saturday morning, and I stood in the kitchen wondering what to do with that much parsley, chives, and tarragon all at once. I remembered reading about Green Goddess dressing years ago but had never made it myself. That afternoon, I roasted some chicken, blended those herbs with yogurt and lemon, and tossed everything over greens. The bright, tangy flavor was so unexpected that I made it again the very next day.
I brought this salad to a potluck once, worried it might seem too simple compared to the casseroles and desserts everyone else was making. But people kept coming back for seconds, asking for the recipe, and one friend even texted me later that week saying she'd made it three times already. It taught me that sometimes the freshest, simplest dishes are the ones people remember most.
Ingredients
- Boneless, skinless chicken breasts: These stay tender when baked at high heat and soak up the dressing beautifully once chopped into chunks.
- Olive oil: A light coating keeps the chicken moist in the oven and adds a subtle richness to every bite.
- Greek yogurt: This creates a creamy, tangy base for the dressing without feeling too indulgent or heavy.
- Mayonnaise: Just a couple tablespoons add silkiness and help the dressing cling to the chicken and greens.
- Fresh lemon juice: Brightness is everything here, and lemon juice cuts through the richness while making the herbs pop.
- Garlic: One clove is enough to add depth without overpowering the delicate herb flavors.
- Anchovy fillets: Optional but transformative, they add a savory umami note that makes people ask what your secret ingredient is.
- Fresh parsley, chives, and tarragon or basil: The soul of the dressing, these herbs give it that signature green color and fresh, garden taste.
- Mixed salad greens: A combination of textures like crisp romaine, peppery arugula, and tender spinach makes every forkful interesting.
- Cherry tomatoes: Their sweetness balances the tangy dressing and adds little bursts of juice throughout the salad.
- Cucumber: Cool, crunchy slices provide a refreshing contrast to the rich, creamy chicken.
- Avocado: Creamy and buttery, it adds another layer of richness and makes the salad feel more satisfying.
Instructions
- Prep the chicken:
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper. Rub the chicken breasts all over with olive oil, then season with salt and pepper so every surface is lightly coated.
- Bake until golden:
- Place the chicken on the tray and bake for about 15 minutes, until the juices run clear and the internal temperature reaches 75°C (165°F). Let it rest for 5 minutes before cutting into bite sized chunks.
- Blend the dressing:
- While the chicken bakes, add Greek yogurt, mayonnaise, lemon juice, olive oil, garlic, anchovies if using, and all the fresh herbs to a blender or food processor. Blend until smooth and bright green, then taste and adjust the salt and pepper.
- Toss the chicken:
- In a large bowl, combine the warm chicken chunks with about half of the Green Goddess dressing, stirring until every piece is coated. The warmth helps the chicken absorb the flavors.
- Assemble the salad:
- Arrange your mixed greens, halved cherry tomatoes, sliced cucumber, and avocado on a large platter or individual plates. Top with the dressed chicken, then drizzle with as much of the remaining dressing as you like.
Save One evening, I made this salad for myself after a long day, planning to eat it alone on the couch. My partner walked in, saw the bowl, and asked if there was enough to share. We ended up sitting at the table instead, talking about our day, and I realized that even a simple weeknight salad has a way of turning into a moment worth savoring.
How to Store and Reheat
Store the dressed chicken and salad components separately in airtight containers in the fridge for up to three days. The dressing keeps well on its own for up to five days and actually tastes brighter after the flavors have had time to meld. When you are ready to eat, assemble fresh greens and vegetables on your plate, top with cold or room temperature chicken, and drizzle with dressing. I do not recommend reheating the chicken once it has been dressed because the yogurt can separate and lose its creamy texture.
Ingredient Swaps and Variations
If you do not have tarragon, basil works beautifully and gives the dressing a slightly sweeter, more aromatic flavor. You can also use rotisserie chicken to save time, just shred it and toss it with the dressing while it is still warm. For a dairy free version, swap the Greek yogurt for coconut or almond yogurt and use vegan mayo, the flavor stays surprisingly close to the original. Grilling the chicken instead of baking it adds a smoky char that makes the salad feel more like summer, and I have even used leftover grilled shrimp in place of chicken with great results.
Serving Suggestions
This salad is hearty enough to serve on its own for lunch or a light dinner, but it also pairs well with a slice of crusty sourdough or a handful of toasted almonds for extra crunch. I love serving it with a chilled glass of Sauvignon Blanc or sparkling water with lemon on warm evenings. If you are feeding a crowd, double the dressing recipe because people will want extra to drizzle on top or dip their bread into.
- Add crumbled feta or goat cheese for a tangy, creamy contrast.
- Toss in some cooked quinoa or farro to make it even more filling.
- Serve with warm pita bread or flatbread on the side for scooping.
Save This salad has become one of those recipes I turn to when I want something that feels both nourishing and exciting, proof that you do not need a long ingredient list to make something memorable. I hope it finds a place in your kitchen the way it has in mine.
Recipe FAQ
- → Can I make the Green Goddess dressing ahead of time?
Yes, the dressing keeps well in an airtight container in the refrigerator for up to 3 days. Mix it fresh if you prefer maximum herb brightness, or prepare it the night before for convenient meal assembly.
- → Is this salad suitable for meal prep?
Absolutely. Keep the components separate—store dressed chicken, greens, and dressing in individual containers. Assemble just before serving to prevent the greens from wilting and maintain crisp textures.
- → What's the purpose of the anchovies in the dressing?
Anchovies add umami depth and savory complexity to the Green Goddess dressing, enhancing its classic flavor profile. They're entirely optional; simply omit them for a lighter taste or vegetarian version.
- → Can I substitute the Greek yogurt with something else?
Yes. Plant-based yogurt works beautifully for a dairy-free version, or use sour cream for tangier flavor. Adjust consistency with lemon juice as needed to reach your preferred consistency.
- → What cooking method works best for the chicken?
Baking is quick and reliable, but grilling imparts wonderful smoky flavor and attractive char marks. Pan-searing also works well. Ensure internal temperature reaches 165°F (74°C) for food safety.
- → How do I prevent the avocado from browning?
Slice avocado just before serving or toss slices in fresh lemon juice to prevent oxidation. Store the pit with leftover avocado halves, wrap tightly in plastic wrap, and refrigerate until ready to use.