Pin It My kitchen window was wide open one humid afternoon when I realized I had a pound of chicken and absolutely no plan for dinner. I rifled through the crisper drawer and found a bundle of parsley, some chives that were still perky, and half a lemon rolling around. The idea hit me all at once: that bright, tangy Green Goddess dressing my friend used to make for potlucks, but turned into a full meal with chicken. I tossed everything into the blender, and the smell alone, sharp with herbs and lemony, made me forget I was improvising.
I made this salad for a small birthday dinner once, and my cousin, who usually picks at greens, went back for seconds. She kept asking what was in the dressing, convinced there was some secret ingredient. When I told her it was just yogurt, herbs, and a tiny bit of anchovy, she looked skeptical but scraped her plate clean. That night taught me that people remember meals when they taste this fresh and alive, not fancy or fussy.
Ingredients
- Boneless, skinless chicken breasts (500 g): They bake up tender and mild, a perfect blank canvas for the bold dressing, and you can swap in thighs if you prefer richer, juicier meat.
- Olive oil (1 tbsp for chicken): Just enough to keep the chicken from sticking and to help the seasoning cling without making it greasy.
- Kosher salt and black pepper: Simple seasoning that lets the dressing do the talking, but don't skip it or the chicken will taste flat.
- Greek yogurt (150 g): Thick, tangy, and creamy, it replaces most of the mayo and gives the dressing body without heaviness.
- Mayonnaise (2 tbsp): A small amount adds silky richness and helps the herbs emulsify into a smooth, cling-to-everything sauce.
- Fresh lemon juice (2 tbsp): Brightens every bite and balances the richness, use a real lemon, not the bottled stuff.
- Extra virgin olive oil (2 tbsp for dressing): Adds a fruity, peppery depth that makes the dressing taste restaurant quality.
- Garlic (1 clove, minced): One clove is plenty, it punches through without overwhelming the delicate herbs.
- Anchovy fillets (2, optional): They dissolve into umami magic, not fishiness, and I promise even anchovy skeptics won't detect them.
- Fresh parsley (20 g): The backbone of the dressing, grassy and bright, it makes everything taste green and alive.
- Fresh chives (10 g): Mild onion flavor that blends in without biting, they add a sweet, gentle sharpness.
- Fresh tarragon or basil (10 g): Tarragon brings a hint of anise, basil leans sweeter, either one makes the dressing unforgettable.
- Mixed salad greens (120 g): Romaine for crunch, arugula for pepper, spinach for softness, the mix keeps every forkful interesting.
- Cherry tomatoes (100 g, halved): Juicy little bursts of sweetness that contrast with the creamy dressing.
- Cucumber (1 small, sliced): Cool, crisp, and hydrating, it lightens the whole plate and adds crunch.
- Avocado (1 small, sliced): Buttery and mild, it mellows the brightness and makes the salad feel more substantial.
Instructions
- Get the oven ready:
- Preheat to 200°C (400°F) and line a baking tray with parchment so cleanup is effortless. This step sets you up for smooth, hands off cooking.
- Season and bake the chicken:
- Rub the chicken breasts all over with olive oil, salt, and pepper, then lay them on the tray and bake for 15 minutes until the juices run clear. Let them rest for 5 minutes so they stay juicy, then cut into bite sized chunks.
- Blend the Green Goddess dressing:
- While the chicken bakes, toss yogurt, mayo, lemon juice, olive oil, garlic, anchovies (if using), and all the fresh herbs into a blender or food processor. Blend until it's smooth and vivid green, then taste and adjust salt and pepper.
- Coat the chicken:
- In a large bowl, toss the warm chicken chunks with about half the dressing until every piece is slicked and glossy. The warmth helps the dressing soak in a little.
- Build the salad:
- Arrange your greens, tomatoes, cucumber, and avocado on a big platter or individual plates, making it look abundant and inviting. Pile the dressed chicken right on top.
- Finish and serve:
- Drizzle extra dressing over everything, or serve it on the side for people to add as they like. Eat it right away while the greens are still crisp and the chicken is just warm.
Pin It One warm evening, I packed this salad into a container and brought it to a park picnic with friends. We sat on a blanket under a tree, and everyone kept reaching for more, scraping the bowl with their forks. Someone said it tasted like summer, which made me laugh because that's exactly what fresh herbs do. It was one of those easy, unplanned moments that sticks with you longer than fancy dinners ever do.
How to Store and Reheat
Keep the dressed chicken separate from the greens if you're meal prepping, it stays fresh in the fridge for up to three days that way. The dressing thickens when cold, so let it sit at room temperature for a few minutes or stir in a teaspoon of water to loosen it. Greens wilt fast once dressed, so always add them fresh right before eating. Leftover dressing keeps for about five days in a sealed jar and tastes great on roasted vegetables or grain bowls too.
Ways to Switch It Up
Grill the chicken instead of baking for a smoky char that pairs beautifully with the bright dressing. Swap the chicken for grilled shrimp, flaked salmon, or even crispy chickpeas if you want a plant based version. You can use plant based yogurt and vegan mayo to make the whole thing dairy free without losing any of the creamy texture. Add toasted walnuts or sunflower seeds on top for crunch, or tuck in some cooked quinoa to make it more filling.
Serving Suggestions
This salad shines on its own, but it's even better with a hunk of crusty sourdough or warm pita on the side. A chilled glass of Sauvignon Blanc cuts through the richness, or pour iced mint tea if you want something alcohol free. For a casual lunch, I sometimes pile it into a wrap or stuff it into halved pita pockets. It's one of those dishes that works for a solo weeknight dinner or a laid back gathering without any extra fuss.
- Serve with toasted baguette slices rubbed with garlic for extra indulgence.
- Pair with roasted sweet potato wedges if you want something heartier on the plate.
- Offer extra lemon wedges on the side so everyone can brighten their own bowl to taste.
Pin It This Green Goddess Chicken Salad has become my go to whenever I need something that feels nourishing but doesn't require much effort or planning. It reminds me that the best meals often come from what's already sitting in your kitchen, waiting to be noticed.
Recipe FAQs
- → Can I prepare the Green Goddess dressing ahead of time?
Yes, the dressing can be made up to 2 days in advance and stored in an airtight container in the refrigerator. This actually allows the flavors to meld beautifully. Just give it a quick stir before using.
- → What's the best way to cook the chicken for this dish?
Baking at 200°C (400°F) for 15 minutes ensures tender, moist chicken. For extra flavor, you can grill the chicken breasts instead. Either method works well—just ensure the chicken reaches an internal temperature of 75°C (165°F).
- → Are the anchovies essential to the dressing?
Anchovies add umami depth to the dressing, but they're completely optional. Omit them for a vegetarian version, or increase the salt slightly to compensate for the savory notes they provide.
- → How can I make this dairy-free?
Substitute the Greek yogurt with a dairy-free yogurt alternative and use vegan mayonnaise. The dressing will be equally creamy and delicious while remaining completely plant-based.
- → Can I meal-prep this salad?
Prepare the chicken and dressing in advance, but assemble just before serving. Keep greens and toppings separate to prevent wilting. Store components in separate containers for up to 3 days.
- → What pairs well as a side for this salad?
Crusty bread or toasted nuts add wonderful texture contrast. A crisp Sauvignon Blanc or iced herbal tea complements the fresh herbs beautifully. Consider adding roasted potatoes for a heartier meal.