Save to Pinterest My neighbor handed me a bag of fresh herbs from her garden one Saturday morning, way more than I could use in a week. I stood at my kitchen counter, staring at the bundles of parsley, chives, and tarragon, when I remembered a dressing I'd seen in an old cookbook. That afternoon I roasted chicken, blended everything green I had into a creamy, tangy sauce, and tossed it all together. The result was so bright and satisfying that I've been making it ever since, even buying herbs just for this salad.
I brought this salad to a potluck last spring, and three people asked for the recipe before I even sat down. One friend swore she didn't like anchovies, but after tasting the dressing, she admitted they added a depth she couldn't quite place. It's become my go to whenever I need something that feels fresh, filling, and just a little bit fancy without any fuss.
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Ingredients
- Boneless, skinless chicken breasts: I prefer baking them because it keeps the meat juicy and hands off, but grilling adds a smoky char that's wonderful in summer.
- Olive oil: Use it to coat the chicken before roasting so the outside stays tender and golden, not dry.
- Greek yogurt: This is the creamy base of the dressing and adds tang without making it too rich, plus a nice protein boost.
- Mayonnaise: Just a couple tablespoons give the dressing body and help the herbs cling to every bite of chicken.
- Fresh lemon juice: Brightens everything and cuts through the richness, I always taste and add a bit more if needed.
- Garlic: One clove is enough to add warmth without overpowering the delicate herbs.
- Anchovy fillets: Optional, but they bring a savory umami depth that makes people wonder what your secret is.
- Fresh parsley, chives, and tarragon: The holy trinity of this dressing, each herb adds its own grassy, sweet, or anise note that blends into something magical.
- Mixed salad greens: I like a mix of romaine for crunch, arugula for peppery bite, and spinach for tenderness.
- Cherry tomatoes: Halved so they release a little juice and sweeten each forkful.
- Cucumber: Adds a cool, crisp contrast to the creamy chicken.
- Avocado: Sliced just before serving so it stays green and buttery, a perfect pairing with the tangy dressing.
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Instructions
- Prep the Chicken:
- Preheat your oven to 200 degrees Celsius and line a baking tray with parchment for easy cleanup. Rub the chicken breasts with olive oil, salt, and pepper, then bake for 15 minutes until the juices run clear and the meat feels firm but springy.
- Rest and Chop:
- Let the chicken rest for 5 minutes so the juices redistribute, then cut it into bite sized chunks about 2 centimeters across. This size is perfect for coating with dressing and forking up with greens.
- Blend the Dressing:
- While the chicken bakes, toss the Greek yogurt, mayonnaise, lemon juice, olive oil, garlic, anchovies if using, and all the fresh herbs into a blender or food processor. Pulse until smooth and vibrant 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 the Green Goddess dressing until every piece is coated. The warmth helps the dressing cling and soak in a little.
- Assemble the Salad:
- Arrange your mixed greens, cherry tomatoes, cucumber slices, and avocado on a platter or individual plates. Pile the dressed chicken on top and drizzle with as much of the remaining dressing as you like.
- Serve:
- Bring it to the table immediately while the chicken is still slightly warm and the greens are crisp. Pass extra dressing on the side for anyone who wants more.
Save to Pinterest The first time I made this for my family, my youngest daughter, who usually picks at salads, finished her plate and asked if there was more chicken. My partner declared it restaurant quality, and I realized this simple combination of herbs and yogurt had turned an ordinary weeknight dinner into something we all looked forward to. Now it's on repeat every few weeks.
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Making It Your Own
You can swap the tarragon for basil if that's what you have, or throw in some dill for a brighter, more pickle like flavor. I've also grilled the chicken on a hot pan when I didn't want to turn on the oven, and the char added a smoky edge that was fantastic. If you're dairy free, use a thick plant based yogurt and vegan mayo, the dressing still comes together beautifully. For a heartier meal, I sometimes add toasted walnuts or sunflower seeds on top for crunch.
Storing and Reusing Leftovers
I store the dressed chicken and the undressed greens separately in the fridge, that way the salad doesn't wilt overnight. The chicken stays good for up to three days and tastes even better the next day as the herbs soak in. Extra dressing keeps for about five days in a sealed jar, and I've used it as a dip for raw veggies, a spread for sandwiches, and even as a marinade for more chicken. Just give it a good stir before using since the oil can separate a bit.
Serving Suggestions
This salad is perfect on its own for a light lunch, but I've also served it alongside crusty sourdough or garlic bread for a more filling dinner. It pairs beautifully with a crisp Sauvignon Blanc or a cold glass of iced herbal tea if you want something non alcoholic. On hotter days, I'll chill the dressed chicken for an hour before assembling so everything is refreshingly cool.
- Add crumbled feta or goat cheese for extra creaminess and a tangy bite.
- Toss in some cooked quinoa or farro to make it a heartier grain bowl.
- Serve it in lettuce cups for a fun, hands on presentation at casual dinners.
Save to Pinterest This Green Goddess Chicken Salad has a way of turning a regular meal into a moment you remember, whether you're eating it alone on your porch or sharing it with friends around the table. I hope it becomes one of those recipes you reach for again and again.
Recipe Questions & Answers
- → Can I grill the chicken instead of baking it?
Yes, grilling is an excellent alternative that adds smoky flavor. Grill the seasoned chicken breasts over medium-high heat for about 6-7 minutes per side until cooked through, then let rest before cutting into chunks.
- → How can I make this dressing dairy-free?
Substitute the Greek yogurt with plant-based yogurt (coconut or cashew-based work well) and use vegan mayonnaise. The dressing will maintain its creamy texture and herbaceous flavor.
- → What if I don't have tarragon?
Fresh basil, dill, or even mint are great substitutes. Use the same amount and adjust to your taste preference. You can also use a combination of available fresh herbs.
- → Can I prepare this ahead of time?
Yes, you can bake the chicken and prepare the dressing up to 24 hours in advance. Store separately in airtight containers. Assemble the salad just before serving to keep greens crisp.
- → How do I make it vegetarian?
Simply omit the anchovies from the dressing and replace the chicken with roasted chickpeas, tofu, or white beans for protein. The herb dressing pairs beautifully with plant-based proteins.
- → What wines pair well with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the fresh herbs and creamy dressing. For non-alcoholic options, try iced herbal tea or sparkling lemon water.
