Green Goddess Chicken Salad (Printable version)

Herb-infused chicken tossed in creamy Green Goddess dressing with fresh greens, tomatoes, cucumber, and avocado.

# What You'll 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, 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 (romaine, arugula, 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. 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 slices, and avocado on a platter or individual plates. Top with the dressed chicken.
06 - Drizzle with remaining dressing as desired and serve immediately.

# Expert Advice:

01 -
  • The dressing does all the heavy lifting, transforming plain chicken into something vibrant and craveable in seconds.
  • You get a complete, nourishing meal that tastes indulgent but leaves you feeling light and energized.
  • Every bite delivers fresh herb flavor without any heaviness, plus it looks stunning on the plate.
02 -
  • Don't overbake the chicken or it will turn dry and rubbery, use a meat thermometer if you're unsure and pull it at 74 degrees C.
  • The dressing tastes better after sitting for 10 minutes, so make it first and let the flavors meld while the chicken cooks.
  • If your dressing looks too thick, thin it with a tablespoon of water or extra lemon juice until it's pourable but still clings to the chicken.
03 -
  • Use the tender tops of the herb stems in your dressing, they're full of flavor and save you from tedious picking.
  • If you can find fresh tarragon, use it instead of basil for that classic Green Goddess flavor with a hint of licorice.
  • Chill your salad plates in the fridge for 10 minutes before assembling, it keeps everything crisp and refreshing on hot days.
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