Green Goddess Chicken Salad (Print Version)

Tender chicken tossed in creamy herb-yogurt Green Goddess dressing, served over crisp mixed greens for a refreshing, protein-packed meal.

# 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 (romaine, arugula, spinach)
16 - 1 cup cherry tomatoes, halved
17 - 1 small cucumber, sliced
18 - 1 small avocado, sliced

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper. Rub chicken breasts with olive oil, salt, and pepper. Place on the tray and bake for 15 minutes until cooked through. Let rest 5 minutes, then cut into 3/4-inch chunks.
02 - 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 to taste with salt and pepper.
03 - In a large bowl, toss chicken chunks with half of the Green Goddess dressing until well coated.
04 - Arrange mixed greens, cherry tomatoes, cucumber, and avocado on a platter or individual plates. Top with the dressed chicken and drizzle with remaining dressing as desired. Serve immediately.

# Expert Advice:

01 -
  • It uses up fresh herbs before they wilt in the back of the fridge and turns them into something luxurious.
  • The dressing clings to every piece of chicken and tastes better than anything you can buy in a bottle.
  • You get a full, vibrant meal on the table in about half an hour without feeling rushed.
  • It works for meal prep, packed lunches, or last minute dinner guests without breaking a sweat.
02 -
  • Don't skip resting the chicken after baking, cutting it too soon makes all the juices run out and leaves it dry.
  • Taste the dressing before you toss it with the chicken, it should be bold and tangy because it mellows once it coats everything.
  • If your herbs aren't super fresh, the dressing will taste flat, so buy them the day you plan to cook or grow your own if you can.
03 -
  • Use the tender inner leaves of romaine and save the tough outer ones for another use, it makes the salad more delicate.
  • Mince the garlic really fine or grate it on a microplane so it disappears into the dressing instead of leaving sharp bits.
  • If you don't have a blender, finely chop all the herbs by hand and whisk everything together, it won't be as smooth but it still tastes incredible.
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