Save to Pinterest My blender was splattered with bright green flecks when my neighbor knocked on the door, asking what smelled so fresh. I'd been experimenting with a pile of herbs from the farmers market, trying to avoid another week of sad desk lunches. That's how this salad was born: out of too many herbs, a craving for something vibrant, and the realization that chicken doesn't have to be boring. The dressing clung to every piece like a creamy, tangy hug, and I've been making it ever since.
I served this at a potluck once, and three people asked for the recipe before we even finished eating. One friend admitted she usually hated salad as a main dish, but went back for seconds. There's something about the combination of creamy, herbaceous dressing and juicy chicken that makes it feel like a complete meal, not a compromise. It's become my go-to whenever I want to impress without spending hours in the kitchen.
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Ingredients
- Boneless, skinless chicken breasts: The protein base that soaks up all that herby goodness, bake until just cooked through to keep them tender and juicy.
- Olive oil: Used twice, once to coat the chicken for roasting and again to give the dressing body and a silky finish.
- Greek yogurt: The creamy, tangy backbone of the dressing that keeps it light but luscious, way better than mayo alone.
- Fresh lemon juice: Brightens every flavor and cuts through the richness, always use fresh if you can.
- Garlic: One clove is enough to add a gentle punch without overpowering the delicate herbs.
- Anchovy fillets: Optional but magical, they melt into the dressing and add a savory depth you can't quite name.
- Fresh parsley, chives, and tarragon: The holy trinity of Green Goddess, each herb brings its own brightness and the blend is what makes it unforgettable.
- Mixed salad greens: A sturdy base that holds up to the dressing, I like a mix of romaine for crunch and arugula for a peppery kick.
- Cherry tomatoes: Sweet little bursts of juice that balance the richness of the dressing.
- Cucumber: Adds a cool, refreshing crunch that makes every bite feel clean and light.
- Avocado: Creamy, buttery slices that make the salad feel indulgent and complete.
Instructions
- Prep the chicken:
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment. Rub the chicken breasts all over with olive oil, salt, and pepper, then bake for about 15 minutes until cooked through but still juicy.
- Rest and chop:
- Let the chicken rest for 5 minutes so the juices redistribute, then cut into chunky 2 cm pieces. This size is perfect for coating with dressing and spearing with a fork.
- Blend the dressing:
- While the chicken bakes, toss Greek yogurt, mayo, lemon juice, olive oil, garlic, anchovies if using, and all those fresh herbs into a blender. Blitz until smooth and bright green, then taste and adjust salt and pepper.
- Coat the chicken:
- In a large bowl, toss the warm chicken chunks with half the dressing until every piece is slicked and glossy. The warmth helps the dressing cling and soak in a little.
- Build the salad:
- Arrange your greens, tomatoes, cucumber, and avocado on a big platter or individual plates. Pile the dressed chicken on top, letting some of that green coating drip onto the veggies.
- Finish and serve:
- Drizzle the remaining dressing over everything, or serve it on the side for people to add as they like. Serve immediately while the chicken is still slightly warm and the greens are crisp.
Save to Pinterest One night, I was too tired to plate anything fancy, so I just piled everything into one big bowl and ate it on the couch. My partner walked in, took one look, and asked why it smelled like a garden exploded in the best way. We ended up eating straight from the bowl, passing it back and forth, and it somehow tasted even better that way. Sometimes the least precious moments with food are the ones that stick with you.
Making It Your Own
If you can't find tarragon, basil works beautifully and gives the dressing a slightly sweeter, more summery vibe. I've also grilled the chicken instead of baking it when the weather's nice, and those char marks add a smoky edge that plays so well with the fresh herbs. For a dairy-free version, swap the Greek yogurt for a thick plant-based yogurt and use vegan mayo, the flavor stays just as bright and creamy.
Storing and Meal Prep
This salad is a meal prep dream. I keep the cooked chicken and dressing separate in the fridge for up to three days, then assemble fresh greens and veggies each day so nothing gets soggy. The dressing actually tastes better after a few hours as the flavors meld, and it's fantastic on roasted vegetables, grain bowls, or even as a dip for raw veggies. Just give it a good stir before using since the herbs can settle.
Serving Suggestions
I love serving this with a slice of crusty sourdough on the side to mop up any extra dressing, or scattering toasted almonds or sunflower seeds on top for crunch. It pairs beautifully with a chilled Sauvignon Blanc if you're feeling fancy, or a big glass of iced herbal tea if you want something lighter. For a heartier meal, add some cooked quinoa or farro right into the salad.
- Top with crumbled feta or goat cheese for extra tang and creaminess.
- Add a handful of fresh dill to the dressing if you love that pickled, bright flavor.
- Serve over warm pita or flatbread for a more filling, handheld version.
Save to Pinterest This salad has saved me on so many busy weeknights, and it never feels like I'm settling for something quick. I hope it becomes one of those recipes you turn to when you want something fresh, satisfying, and just a little bit special.
Common Questions
- → Can I make the Green Goddess dressing ahead of time?
Yes, prepare the dressing up to 24 hours in advance and store it in an airtight container in the refrigerator. This actually allows the flavors to meld beautifully. Stir before using and adjust seasoning if needed.
- → What's the best way to cook the chicken?
Baking at 200°C (400°F) for 15 minutes is quick and reliable. For added flavor and char, grill the chicken breasts over medium-high heat for 6-7 minutes per side. Pan-searing is another excellent option—cook for 5-6 minutes per side until golden and cooked through.
- → Are anchovies necessary for the dressing?
Anchovies are optional and add a subtle umami depth. If you prefer to omit them, the dressing remains delicious with the fresh herbs and bright lemon juice. For a vegetarian version, simply leave them out entirely.
- → How do I prevent the avocado from browning?
Slice the avocado just before serving or toss it lightly with lemon juice to prevent oxidation. If preparing ahead, keep the avocado pit in the unused half and store it separately in the refrigerator until ready to assemble.
- → Can I make this dairy-free?
Absolutely. Substitute Greek yogurt with plant-based yogurt (cashew, coconut, or soy varieties work well) and use dairy-free mayonnaise. The dressing will be equally creamy and flavorful while accommodating dietary preferences.
- → What's the best way to store leftovers?
Store dressed chicken and greens separately in airtight containers for up to 2 days. Keep the dressing in a sealed container refrigerated for up to 3 days. Assemble just before eating to maintain crispness and texture.
