Green Goddess Chicken Salad (Printable)

Tender chicken chunks in creamy herb-yogurt Green Goddess dressing served over crisp mixed greens. Quick, easy, and protein-packed.

# Components:

→ Chicken

01 - 1 lb boneless, skinless chicken breasts
02 - 1 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp black pepper

→ Green Goddess Dressing

05 - 2/3 cup Greek yogurt
06 - 2 tbsp mayonnaise
07 - 2 tbsp fresh lemon juice
08 - 2 tbsp 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
16 - 1 cup cherry tomatoes, halved
17 - 1 small cucumber, sliced
18 - 1 small avocado, sliced

# Directions:

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 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. 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 platter or individual plates. Top with the dressed chicken.
06 - Drizzle with remaining dressing as desired. Serve immediately.

# Expert Advice:

01 -
  • The dressing is vibrant and herby without being heavy, so you actually want to eat your greens.
  • It comes together in about half an hour, which makes it perfect for weeknight dinners or last minute lunches.
  • Leftovers taste even better the next day once the flavors have mingled in the fridge.
  • You can swap out herbs based on what you have, and it still turns out delicious every time.
02 -
  • Let the chicken rest before cutting it or all the juices will run out onto your cutting board instead of staying inside the meat.
  • If your dressing is too thick, add a teaspoon of water at a time until it reaches a pourable consistency that still clings to the chicken.
  • Taste the dressing before you toss it with the chicken because once it is mixed in, it is harder to adjust the seasoning.
03 -
  • Blend the dressing in short pulses at first to avoid over processing the herbs, which can make it taste bitter.
  • If you want a thinner dressing for drizzling, add a tablespoon of water or extra lemon juice and blend again.
  • Use the anchovies even if you think you do not like them, they dissolve completely and just add a deep, savory richness without tasting fishy.
  • Make a double batch of the dressing and keep it in a jar in the fridge to use on grain bowls, roasted vegetables, or as a dip for raw veggies all week long.
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