Green Goddess Chicken Salad (Printable)

Tender chicken with vibrant herb-yogurt dressing served over fresh greens. A light, protein-rich main dish.

# What You’ll Need:

→ Chicken

01 - 1 lb boneless, skinless chicken breasts
02 - 1 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp black pepper

→ Green Goddess Dressing

05 - 2/3 cup Greek yogurt
06 - 2 tbsp mayonnaise
07 - 2 tbsp fresh lemon juice
08 - 2 tbsp 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. Line a baking tray with parchment paper.
02 - Rub chicken breasts with olive oil, salt, and pepper. Place on prepared tray and bake for 15 minutes until cooked through. Let 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. Season with salt and pepper to taste.
04 - In a large bowl, toss chicken chunks with half of the Green Goddess dressing until well coated.
05 - Arrange mixed greens, cherry tomatoes, cucumber, and avocado on a platter or individual plates. Top with the dressed chicken.
06 - Drizzle remaining dressing over salad as desired. Serve immediately.

# Expert Advice:

01 -
  • The dressing doubles as a dip, a marinade, and a sandwich spread, so you will find yourself making extra just to have it around.
  • It feels indulgent but clocks in at under 350 calories per serving, which means you can go back for seconds without guilt.
  • Everything comes together in under 40 minutes, and half of that is hands off oven time.
  • The herbs make your kitchen smell like a summer farmers market, even in the middle of winter.
02 -
  • If you over blend the dressing, it can turn gluey and lose its fresh herb brightness, so pulse just until smooth and stop.
  • Dress the greens right before serving or they will wilt into a sad, soggy pile within 20 minutes.
  • Leftover dressing keeps in the fridge for up to four days and actually tastes better the next day once the flavors meld.
03 -
  • Taste the dressing before you toss it with the chicken, it should be punchy and bright because the chicken and greens will mellow it out.
  • If your herbs are starting to wilt, this dressing is the perfect way to rescue them before they turn to mush in the crisper drawer.
  • Always save a little extra dressing on the side, people will want to drizzle more on their plates and you will look like a hero.
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