Green Goddess Chicken Salad (Printable Version)

Herb-infused chicken with creamy Green Goddess dressing served over mixed greens, tomatoes, cucumber, and avocado.

# 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, 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

# How to Make It:

01 - Preheat oven to 400°F and 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 and 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 and serve immediately.

# Expert Advice:

01 -
  • The dressing does all the heavy lifting, transforming plain chicken into something you'll crave all week.
  • It comes together in under 40 minutes, perfect for nights when you want real food without the fuss.
  • Every bite feels light and nourishing, but keeps you full thanks to all that lean protein.
  • The herb blend is so good you'll want to drizzle it on everything from roasted veggies to grain bowls.
02 -
  • Don't skip the resting step after baking the chicken, cutting it too soon makes all the juices run out and you lose that tender bite.
  • If your dressing seems too thick, thin it with a tablespoon of water or more lemon juice until it's pourable but still clings to a spoon.
  • Warm chicken plus cold greens is the magic combination, it wilts the lettuce just slightly and makes every temperature contrast perfect.
03 -
  • Use the freshest herbs you can find, wilted or old herbs make the dressing taste flat and dull instead of vibrant.
  • If you're nervous about anchovies, start with just one fillet, you won't taste fish but you'll get an incredible umami boost.
  • Taste the dressing before you toss the chicken, it should be bold and punchy because the mild chicken and greens will mellow it out.
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