Green Goddess Chicken Salad

Last spring, I opened my fridge to find leftover rotisserie chicken, a bunch of herbs on their last legs, and exactly one lemon. Instead of ordering takeout, I blended everything into a tangy, emerald dressing that tasted like the herb gardens I used to walk past in Berkeley. That lazy improvisation turned into this salad, which now shows up on my table at least twice a month. It is bright, filling, and proof that the best recipes start with what you already have.

I brought this salad to a potluck once, and my friend Sarah, who claimed she hated anchovies, scraped the bowl clean before asking for the recipe. She still does not know the secret umami boost comes from those two tiny fillets. Sometimes the best cooking moments are the ones where you smile and say nothing.

Ingredients

• Boneless, skinless chicken breasts (500 g): I learned to always let them rest after baking, the juices redistribute and you avoid that dry, stringy texture that ruins so many chicken salads.
• Olive oil (1 tbsp plus 2 tbsp): Use one tablespoon for the chicken and save the extra virgin stuff for the dressing, where its grassy flavor really shines through the herbs.
• Kosher salt and black pepper: Season the chicken generously before it goes in the oven, bland protein will drag down even the best dressing.
• Greek yogurt (150 g): This is the creamy backbone of the dressing, tangy and thick enough to cling to every piece of chicken without feeling heavy.
• Mayonnaise (2 tbsp): Just enough to add silky richness and help the dressing emulsify into that signature green goddess texture.
• Fresh lemon juice (2 tbsp): Brightens everything and cuts through the richness, I always taste and add a squeeze more if the dressing feels flat.
• Garlic (1 clove, minced): One clove is perfect, two makes it too sharp and overpowers the delicate herbs.
• Anchovy fillets (2, optional): They melt into the dressing and add a savory depth that people notice but can never quite place.
• Fresh parsley, chives, and tarragon or basil (20 g, 10 g, 10 g): The holy trinity of green goddess dressing, use whatever looks best at the market but do not skip the tarragon if you can find it.
• Mixed salad greens (120 g): I like a mix of romaine for crunch, arugula for peppery bite, and spinach for tenderness.
• Cherry tomatoes (100 g), cucumber, and avocado: These add color, texture, and little pockets of sweetness and creaminess that make every bite different.

Instructions

Prep and Bake the Chicken:

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper to save yourself scrubbing later. Rub the chicken breasts with olive oil, salt, and pepper, then bake for 15 minutes until the juices run clear and the internal temperature hits 75°C (165°F).

Rest and Chop:

Let the chicken rest on a cutting board for 5 minutes, this step is non negotiable if you want juicy chunks. Cut into 2 cm pieces, they should be big enough to feel substantial but small enough to coat evenly.

Blend the Dressing:

While the chicken bakes, toss Greek yogurt, mayonnaise, lemon juice, olive oil, garlic, anchovies (if using), and all the fresh herbs into a blender or food processor. Blitz until smooth and vivid green, scraping down the sides once or twice, then season with salt and pepper to taste.

Dress the Chicken:

In a large bowl, toss the warm chicken chunks with half of the green goddess dressing until every piece is slicked and glossy. The warmth helps the chicken soak up the flavors, so do not wait for it to cool completely.

Assemble the Salad:

Arrange mixed greens, cherry tomatoes, cucumber slices, and avocado on a big platter or individual plates. Pile the dressed chicken on top, then drizzle with as much of the remaining dressing as you like.

Serve:

Serve immediately while the chicken is still slightly warm and the greens are crisp. Pass extra dressing at the table because someone will always want more.

Save Pin

One evening, my neighbor knocked on my door and asked what smelled so good. I handed her a bowl of this salad through the doorway, and she texted me two hours later asking if I would teach her how to make it. Now we batch the dressing together every Sunday and split it between our fridges. That is what I love most about this recipe, it turns strangers into friends and leftovers into something worth sharing.

Make It Your Own

If you want a little char and smoke, grill the chicken over medium high heat for about 6 minutes per side instead of baking. I have also swapped in rotisserie chicken when I am truly short on time, just shred it and toss with the dressing. For a vegetarian version, leave out the anchovies and pile the dressing over roasted chickpeas or grilled halloumi. The dressing is endlessly adaptable, I have used it on grain bowls, as a dip for crudités, and even as a spread on turkey sandwiches.

Storing and Leftovers

Store the dressed chicken and the salad components separately if you are meal prepping, the greens stay crisp and the chicken stays flavorful for up to three days. The dressing thickens in the fridge, so stir in a teaspoon of water or lemon juice to loosen it before serving. I like to pack this salad in mason jars with the dressing at the bottom, then the chicken, then the veggies, and greens on top, just shake and eat.

Pairing and Serving Ideas

This salad shines on its own, but I have served it alongside crusty sourdough, toasted almonds, or even crispy pita chips for extra crunch. A chilled Sauvignon Blanc or a sparkling water with lime feels just right on a warm evening. If you are feeding a crowd, double the dressing recipe and set out a DIY salad bar with extra toppings like crumbled feta, roasted beets, or pickled red onions.

• Add a handful of toasted sunflower seeds or pepitas for a nutty crunch that complements the creamy dressing.
• Toss in fresh dill or mint if you have them, they play beautifully with the other herbs.
• For a heartier meal, serve over quinoa or farro instead of greens.

Save Pin

This salad has become my answer to what is for dinner when I want something that feels light but does not leave me hungry an hour later. I hope it does the same for you.

Recipe Questions

→ How long can I store the Green Goddess dressing?

Store the dressing in an airtight container in the refrigerator for up to 3 days. If it thickens slightly, thin it with a splash of lemon juice or water before serving.

→ Can I prepare this ahead of time?

Yes, cook and chop the chicken up to 1 day in advance and store separately from the salad greens. Prepare the dressing and store it covered. Assemble the salad just before serving to keep the greens crisp and prevent sogginess.

→ What's the purpose of the anchovies in the dressing?

Anchovies add depth and umami without a fishy taste when finely chopped and blended into the dressing. They're completely optional—omit them if you prefer a vegetarian version or have concerns about the ingredient.

→ Can I use a different cooking method for the chicken?

Absolutely. Grilling, pan-searing, or poaching are excellent alternatives to baking. Ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety. Grilling adds a subtle smoky flavor that pairs beautifully with the herbaceous dressing.

→ Is this gluten-free?

Yes, this salad is naturally gluten-free. However, always verify that mayonnaise and any other packaged ingredients are certified gluten-free if you have celiac disease or gluten sensitivity.

→ What herbs can I substitute if I don't have tarragon?

Basil, dill, or cilantro work wonderfully as substitutes for tarragon. You can also combine herbs for a more complex flavor. Use fresh herbs for the best results, as they contribute the vibrant green color and fresh taste.