Green Goddess Chicken Salad (Printable)

Succulent chicken tossed in creamy herb dressing with fresh mixed greens, tomatoes, cucumber, and avocado.

# What You Need:

→ 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
16 - 1 cup cherry tomatoes, halved
17 - 1 small cucumber, sliced
18 - 1 small avocado, sliced

# Directions:

01 - Preheat oven to 400°F and 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. Allow to rest 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 and season with salt and pepper.
04 - In a large bowl, toss chicken chunks with half of the Green Goddess dressing until evenly coated.
05 - Arrange mixed greens, cherry tomatoes, cucumber, and avocado on a platter or individual plates. Top with dressed chicken.
06 - Drizzle with remaining dressing as desired and serve immediately.

# Expert Advice:

01 -
  • The herb dressing is so flavorful you'll want to put it on everything, from roasted vegetables to grain bowls.
  • It comes together in under 40 minutes but tastes like you spent all afternoon in the kitchen.
  • The creamy yogurt base feels indulgent without being heavy, making it perfect for warm evenings.
  • Leftovers actually get better as the chicken soaks up more of that Green Goddess magic overnight.
02 -
  • Don't skip resting the chicken after baking, cutting it too soon makes all the juices run out and the meat turns dry.
  • Taste the dressing before you season it, the anchovies and lemon can vary in saltiness and acidity.
  • If your dressing is too thick, thin it with a teaspoon of water or extra lemon juice until it drizzles easily.
03 -
  • Blend the dressing just until smooth, over blending can make it thin and watery instead of lusciously creamy.
  • Use the best quality olive oil you have for the dressing, its flavor really shines through against the herbs.
  • If you're meal prepping, marinate the cooked chicken in half the dressing the night before so it's deeply flavored and ready to go.
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