Save My neighbor knocked on the door one April afternoon holding a bundle of herbs from her garden, and I had leftover roasted chicken in the fridge with no real plan. I blended those fresh greens with tangy yogurt and lemon, tossed it all together, and suddenly lunch felt like something worth sitting down for. The dressing came out so bright and herbaceous that I kept sneaking spoonfuls straight from the bowl. That accidental afternoon meal turned into my go-to whenever I need something light, satisfying, and full of life.
I made this for a small backyard gathering last summer, and everyone kept asking what made the chicken taste so good. It wasn't anything fancy, just that punchy green dressing clinging to every bite. One friend scraped the bowl clean and texted me the next morning asking for the recipe. That's when I realized this salad had quietly become one of my most requested dishes.
Ingredients
- Boneless, skinless chicken breasts: They bake up tender and mild, letting the dressing shine without competing for attention.
- Olive oil: A light coating keeps the chicken moist in the oven and adds a subtle richness.
- Kosher salt and black pepper: Simple seasoning that lets the herbs in the dressing do the talking.
- Greek yogurt: The creamy base of the dressing, tangy and thick enough to cling to every piece of chicken.
- Mayonnaise: Just a touch adds body and a silky texture that balances the yogurt's tang.
- Fresh lemon juice: Brightens everything and cuts through the richness, making each bite feel clean and lively.
- Extra-virgin olive oil: Blends into the dressing for a smooth, luxurious mouthfeel.
- Garlic: One clove is enough to add depth without overpowering the delicate herbs.
- Anchovy fillets: Optional, but they dissolve into the dressing and add a savory, umami backbone that's hard to place.
- Fresh parsley, chives, and tarragon or basil: The soul of the Green Goddess dressing, each herb brings its own bright, grassy note.
- Mixed salad greens: A blend of romaine, arugula, and spinach gives you varied textures and flavors in every forkful.
- Cherry tomatoes: Sweet little bursts of juice that contrast beautifully with the creamy dressing.
- Cucumber: Crisp, cool, and refreshing, it adds crunch and hydration to the plate.
- Avocado: Buttery slices that make the salad feel indulgent and complete.
Instructions
- Roast the chicken:
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment. Rub the chicken breasts with olive oil, salt, and pepper, then bake for 15 minutes until cooked through and let them rest before cutting into chunks.
- Blend the Green Goddess dressing:
- While the chicken bakes, toss Greek yogurt, mayonnaise, lemon juice, olive oil, garlic, anchovies if using, and all those fresh herbs into a blender. Buzz until smooth, taste, and adjust the salt and pepper until it sings.
- Dress the chicken:
- Cut the rested chicken into bite-sized chunks and toss them in a large bowl with half the dressing. Make sure every piece gets coated in that vibrant green goodness.
- Build the salad:
- Arrange your mixed greens, halved cherry tomatoes, sliced cucumber, and avocado on a platter or individual plates. Pile the dressed chicken right on top.
- Finish and serve:
- Drizzle the remaining dressing over everything and serve immediately while the greens are still crisp. Pass extra dressing at the table for anyone who wants more.
Save One evening, I packed this salad into containers for lunch the next day and kept the dressing separate. When I opened it at my desk the next afternoon, the smell of fresh herbs filled the whole office, and suddenly three coworkers were standing at my cubicle asking what I was eating. That's the kind of lunch that makes you feel like you have your life together, even when you don't.
Making It Your Own
If you want a smokier flavor, toss the chicken on a hot grill instead of baking it in the oven. The charred edges add another layer of depth that plays beautifully with the bright, creamy dressing. You can also swap the chicken for grilled shrimp, canned tuna, or even roasted chickpeas if you're going plant-based. The Green Goddess dressing is forgiving and works with almost any protein you throw at it.
Storing and Meal Prep
This salad is a dream for meal prep if you keep the components separate. Store the cooked chicken, dressing, and chopped veggies in their own containers in the fridge for up to three days. When you're ready to eat, just toss it all together and you've got a fresh, restaurant-quality lunch in seconds. The dressing actually gets better as it sits, the flavors melding into something even more vibrant and cohesive.
Serving Suggestions
I love serving this salad family-style on a big platter for casual dinners or potlucks. It looks impressive without any fuss, and everyone can build their own plate with as much or as little dressing as they like. If you want to make it feel more substantial, add a side of crusty sourdough or sprinkle toasted almonds or sunflower seeds over the top for extra crunch.
- Pair it with a chilled glass of Sauvignon Blanc for a light, summery vibe.
- Serve alongside roasted sweet potato wedges if you want more heft on the plate.
- Double the dressing recipe and use the extra as a dip for raw veggies or drizzle it over grain bowls.
Save This salad has a way of turning an ordinary weeknight into something you actually look forward to. It's the kind of meal that feels nourishing and indulgent at the same time, proof that good food doesn't have to be complicated.
Recipe Guide
- → Can I grill the chicken instead of baking it?
Yes, absolutely. Grilling the chicken will add a delicious smoky flavor. Simply season and grill for 6-8 minutes per side until cooked through, then let rest before cutting into chunks.
- → Is this salad dairy-free?
The traditional version contains Greek yogurt and mayonnaise, both dairy products. You can easily substitute plant-based yogurt and dairy-free mayo to make it entirely dairy-free.
- → What if I don't like anchovies?
Anchovies are optional and add a subtle umami depth. You can simply omit them for a vegetarian-friendly dressing without affecting the overall flavor profile significantly.
- → How long will the dressed salad keep?
For best results, enjoy this salad immediately after assembly to keep the greens crisp. You can prepare components separately and assemble just before serving. Store leftover dressing in the refrigerator for up to 3 days.
- → What beverages pair well with this salad?
A crisp Sauvignon Blanc pairs beautifully with the herbaceous notes. For non-alcoholic options, try iced herbal tea or fresh lemonade to complement the fresh flavors.
- → Can I make this salad ahead of time?
You can prepare the dressing and cook the chicken up to a day ahead. Store separately in airtight containers. Assemble the salad just before serving to maintain the crispness of the greens and the best texture.