Green Goddess Chicken Salad (Printable)

Tender chicken chunks tossed in creamy herb-yogurt dressing over crisp greens. Light, refreshing, and ready in 35 minutes.

# Components:

→ 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

# Method:

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 the prepared tray and bake for 15 minutes until cooked through. Let rest for 5 minutes, then cut into 3/4-inch chunks.
03 - In a blender or food processor, combine Greek yogurt, mayonnaise, lemon juice, olive oil, garlic, anchovies if using, parsley, chives, and tarragon or basil. 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 with remaining dressing as desired. Serve immediately.

# Expert Advice:

01 -
  • The dressing tastes like spring in a bowl, bright and creamy without feeling heavy.
  • It comes together in under 40 minutes, perfect for weeknight dinners or meal prep.
  • You get a complete meal in one dish: protein, greens, and all the fresh crunch you crave.
  • Leftovers actually taste better the next day once the flavors meld together.
02 -
  • Let the chicken rest after baking or it will lose all its juices when you cut it, leaving the meat dry.
  • Blend the dressing until completely smooth so the herbs distribute evenly and you don't get big chunks of garlic.
  • Dress the greens right before serving or they'll wilt and turn soggy under the weight of the dressing.
03 -
  • Use the freshest herbs you can find, their flavor is the backbone of this dish and dried herbs won't cut it.
  • If you're not a fan of anchovies, a tiny splash of fish sauce or soy sauce can give you that same savory depth.
  • Chill the dressing for 15 minutes before tossing if you have time, it thickens up and clings even better to the chicken.
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