Green Goddess Chicken Salad (Print Page)

Tender chicken with vibrant herb-yogurt dressing and fresh greens. A refreshing, protein-packed meal ready in 35 minutes.

# What You Need:

→ 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, finely chopped (optional)
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

# 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 prepared tray and bake for 15 minutes until fully cooked through. Remove from oven and let rest for 5 minutes before cutting into 3/4-inch chunks.
03 - While chicken bakes, combine Greek yogurt, mayonnaise, lemon juice, olive oil, minced 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 - Transfer cooked chicken chunks to a large bowl and toss with half of the Green Goddess dressing until evenly coated.
05 - Arrange mixed greens, cherry tomatoes, cucumber slices, and avocado on a serving platter or individual plates. Top with dressed chicken.
06 - Drizzle remaining dressing over the salad as desired. Serve immediately.

# Expert Advice:

01 -
  • The dressing is so flavorful you'll want to put it on everything from roasted vegetables to sandwiches.
  • It comes together in under 40 minutes, which means you can have a restaurant-quality meal on a weeknight.
  • The combination of tender chicken and crisp greens feels indulgent and healthy at the same time.
  • Leftovers actually taste better the next day once the chicken soaks up more of that herby goodness.
02 -
  • Don't skip the resting time for the chicken or it will lose all its juices when you cut into it, leaving you with dry, sad pieces.
  • Blend the dressing until it's completely smooth; any chunks of herbs will make the texture feel unfinished.
  • Toss the chicken with dressing while it's still warm so the flavors really soak in.
  • If you're making this ahead, keep the dressing separate from the greens until you're ready to serve or everything will get soggy.
03 -
  • Use the freshest herbs you can find; their flavor is the whole point of this dressing and wilted or old herbs will make it taste flat.
  • If you're nervous about anchovies, start with just one fillet and taste as you go; they dissolve completely and add depth without any fishiness.
  • Let the chicken rest after baking, even if you're in a hurry; those five minutes make all the difference between juicy and dry.
  • Toss the greens gently with just a little dressing at first so they don't get weighed down, then add more as needed.
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