Green Goddess Chicken Salad

I started making this salad on Sunday mornings when I needed something filling but not heavy. The first batch of Green Goddess dressing came out so bright and tangy that I ended up eating it straight off the spoon before I even tossed the chicken. Now it's my go-to whenever I want to feel like I'm doing something good for myself without sacrificing flavor. The herbs make the whole kitchen smell like a garden, and the creamy yogurt base keeps everything light.

I made this for a friend who claimed she didn't like salads, and she finished her entire plate without looking up once. She kept asking what was in the dressing, convinced there was some secret ingredient. It was just fresh herbs and a little bit of care, but that's the magic of Green Goddess. Sometimes the simplest things surprise you the most.

Ingredients

• Boneless, skinless chicken breasts: These bake up tender and mild, soaking in all the flavor from the dressing without overpowering the herbs.
• Olive oil: A little drizzle keeps the chicken moist during baking and adds a subtle richness to the finished dish.
• Kosher salt and black pepper: Simple seasoning that lets the chicken shine and balances the tangy, herby dressing.
• Greek yogurt: The creamy base of the dressing, thick enough to cling to every piece of chicken without being too heavy.
• Mayonnaise: Just a couple tablespoons add smoothness and help the herbs blend into a luscious, cohesive sauce.
• Fresh lemon juice: Brightens everything up and cuts through the richness, making each bite feel fresh and lively.
• Extra-virgin olive oil: Adds body to the dressing and a fruity note that complements the herbs beautifully.
• Garlic: One clove is all you need for a gentle, savory depth that doesn't overpower the delicate greens.
• Anchovy fillets: Optional but transformative, they melt into the dressing and add a subtle umami richness you can't quite place.
• Fresh parsley, chives, and tarragon or basil: The heart of Green Goddess, these herbs give the dressing its vibrant color and bright, garden-fresh flavor.
• Mixed salad greens: A combination of romaine, arugula, and spinach adds texture and a variety of flavors that keep each forkful interesting.
• Cherry tomatoes: Sweet little bursts of juice that contrast perfectly with the creamy dressing.
• Cucumber: Crisp, cool, and refreshing, it adds crunch and a clean, watery bite.
• Avocado: Creamy and rich, it turns the salad into something more substantial and satisfying.

Instructions

Get the chicken ready:

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

Let it rest:

Once the chicken is done, let it sit for 5 minutes so the juices settle back in. Then cut it into chunky 2 cm pieces that are perfect for tossing with the dressing.

Blend the Green Goddess dressing:

While the chicken bakes, toss the Greek yogurt, mayonnaise, lemon juice, olive oil, garlic, anchovies (if you're using them), and all your fresh herbs into a blender or food processor. Blend until smooth and vibrant green, then taste and adjust with salt and pepper.

Dress the chicken:

In a large bowl, toss the warm chicken chunks with about half of the Green Goddess dressing until every piece is coated. The warmth helps the chicken absorb all that herby flavor.

Build the salad:

Arrange your mixed greens, cherry tomatoes, cucumber slices, and avocado on a big platter or divide them among individual plates. Top with the dressed chicken and drizzle with as much of the remaining dressing as you like.

Serve:

Bring it to the table right away while the chicken is still a little warm and the greens are crisp. The contrast in temperatures and textures is what makes this salad so satisfying.

Save

One summer evening, I packed this salad into a big container and brought it to a potluck at the park. By the time I got there, the chicken had soaked up even more of the dressing, and everyone kept coming back for seconds. Someone told me it tasted like something you'd order at a fancy bistro, and I didn't have the heart to tell them it took me less time to make than it took to drive there. That's when I realized this salad had earned a permanent spot in my rotation.

Make It Your Own

If you want to switch things up, try grilling the chicken instead of baking it for a smoky char that pairs beautifully with the creamy dressing. You can also swap out the herbs based on what you have on hand: dill, cilantro, or even mint all work in their own way. For a vegetarian version, skip the chicken altogether and add roasted chickpeas or marinated tofu. The dressing is so good it can carry the whole dish on its own.

Storing and Serving

This salad is best enjoyed fresh, but you can prep the components ahead of time to save yourself some stress. Cook the chicken and make the dressing up to two days in advance, storing them separately in the fridge. When you're ready to eat, just toss everything together and it'll taste like you just made it. If you have leftovers, keep the dressed chicken separate from the greens so nothing gets wilted or soggy. The dressing will thicken in the fridge, so stir in a splash of water or lemon juice to loosen it up before serving.

Pairing and Presentation

This salad feels elegant enough for company but casual enough for a Tuesday night dinner. I like to serve it on a big platter so everyone can help themselves, and I always put out extra dressing on the side because someone will want more. It pairs beautifully with a crisp Sauvignon Blanc if you're feeling fancy, or just a tall glass of iced herbal tea if you're keeping it simple.

• Add toasted pine nuts or slivered almonds for a little crunch and richness.
• Serve with warm crusty bread to soak up any extra dressing left on the plate.
• Drizzle a little extra lemon juice over the top right before serving for a bright, fresh finish.

Save

This Green Goddess Chicken Salad has become my answer to the question of what to make when I want something nourishing, flavorful, and just a little bit special. I hope it becomes one of your favorites too.

Q&A About the Recipe

→ Can I grill the chicken instead of baking?

Yes, grilling the chicken adds smoky depth to the dish. Cook over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Rest for 5 minutes before cutting into chunks.

→ What makes the Green Goddess dressing creamy?

Greek yogurt forms the base, providing creaminess and tang. Mayonnaise adds richness and emulsifies the fresh herbs into a smooth, cohesive dressing. You can substitute plant-based yogurt and vegan mayo for dairy-free versions.

→ Are anchovies necessary for the dressing?

Anchovies are optional and add umami depth without fishiness. Omit them entirely for a vegetarian-friendly dressing, or adjust salt levels slightly since anchovies contribute natural saltiness.

→ How far in advance can I prepare components?

Roast chicken and prepare the dressing up to 24 hours ahead. Store separately in airtight containers. Assemble the salad just before serving to maintain crisp greens and prevent sogginess.

→ What pairs well with this salad?

Crisp Sauvignon Blanc complements the herbaceous dressing beautifully. For non-alcoholic options, iced herbal tea, cucumber water, or a light white tea work wonderfully. Serve with crusty bread or toasted nuts for added texture.

→ Can I make this dairy-free?

Substitute Greek yogurt with dairy-free yogurt and use vegan mayonnaise. The dressing will maintain its herbaceous character and creamy consistency while remaining completely plant-based.