Pin It My neighbor showed up one afternoon with a jar of something so green it looked radioactive, insisting I taste it on a spoon. That first bite of her homemade Green Goddess dressing, tangy and herby and somehow both rich and light, made me rethink every boring chicken salad I'd ever eaten. I baked a batch of chicken that same evening, tossed it in her dressing, and piled it over whatever greens I had in the crisper. It was gone before I even plated it properly.
I made this for a summer potluck once, and three people asked for the recipe before we even cleared the table. One friend admitted she'd been eating sad desk salads for months and this was the first one that felt like a real meal. I started keeping a jar of the dressing in my fridge at all times after that, because it turns any leftover protein and a handful of greens into something worth sitting down for.
Ingredients
- Boneless, skinless chicken breasts: They bake up tender and mild, the perfect canvas for all that herby dressing, and I've learned that letting them rest before cutting keeps them juicy.
- Olive oil: Just enough to keep the chicken from sticking and to give it a golden edge in the oven.
- Kosher salt and black pepper: Simple seasoning that lets the dressing shine without competing for attention.
- Greek yogurt: The creamy, tangy base that makes the dressing feel indulgent without being heavy, and it clings to the chicken beautifully.
- Mayonnaise: Adds richness and helps the dressing coat everything evenly, balancing the brightness of the lemon.
- Fresh lemon juice: Cuts through the richness and wakes up all the herbs, making the whole thing taste alive.
- Extra-virgin olive oil: A good fruity oil blends into the dressing and adds a silky finish.
- Garlic: One clove is enough to add depth without overpowering the delicate herbs.
- Anchovy fillets: Optional but worth it, they melt into the dressing and add a savory umami note you can't quite place.
- Fresh parsley, chives, and tarragon or basil: The soul of the dressing, turning it that gorgeous green and filling your kitchen with the smell of summer.
- Mixed salad greens: Use whatever you like, romaine for crunch, arugula for pepper, spinach for tenderness.
- Cherry tomatoes: They burst with sweetness and add little pops of color and juice.
- Cucumber: Cool, crisp, refreshing, it balances the richness of the chicken and dressing.
- Avocado: Creamy and mild, it makes the salad feel more like a full meal and less like rabbit food.
Instructions
- Get the chicken ready:
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment so cleanup is easy. Rub the chicken breasts with olive oil, salt, and pepper, then bake for 15 minutes until they're cooked through and no longer pink in the center.
- Let it rest:
- Pull the chicken out and let it sit for 5 minutes before cutting. This gives the juices time to settle back in, so every bite stays moist.
- Blend the Green Goddess dressing:
- While the chicken bakes, toss the Greek yogurt, mayo, lemon juice, olive oil, garlic, anchovies if you're using them, and all those fresh herbs into a blender or food processor. Buzz it until it's smooth and gorgeously green, then taste and adjust the salt and pepper.
- Toss the chicken:
- Cut the rested chicken into chunky 2 cm pieces and put them in a big bowl. Pour in half the dressing and toss until every piece is coated and glistening.
- Build the salad:
- Spread your greens out on a big platter or divide them among plates, then scatter the tomatoes, cucumber, and avocado on top. Pile the dressed chicken right in the center.
- Finish and serve:
- Drizzle the rest of the dressing over everything, or leave it on the side for people to add as they like. Serve it right away while everything is still fresh and cold.
Pin It The first time I packed this for lunch, my coworker leaned over and asked if I'd ordered takeout because it looked too good to be homemade. I told her it took me less time than waiting in line at the salad place downstairs, and she didn't believe me until I wrote down the recipe on a Post-it. That salad became my quiet flex, the thing I brought to work when I wanted to feel like I had my life together.
How to Make It Your Own
If you want a smoky edge, grill the chicken instead of baking it, those char marks add another layer of flavor. You can swap the chicken for shrimp, grilled salmon, or even crispy chickpeas if you want to keep it plant-based. I've added roasted sweet potatoes, toasted almonds, and even pickled red onions when I'm feeling fancy. The dressing is forgiving, so taste as you go and adjust the herbs or lemon to match what you have on hand.
Storing and Prepping Ahead
The dressing keeps in an airtight jar in the fridge for up to five days, and it actually gets better as it sits. You can bake the chicken a day ahead and store it in the fridge, then toss it with dressing right before serving. I don't recommend assembling the whole salad in advance because the greens will wilt, but you can prep all the components separately and throw it together in two minutes when you're ready to eat.
Serving Suggestions and Pairings
This salad is filling enough to stand on its own, but I love serving it with warm crusty bread or a handful of toasted pine nuts for crunch. It pairs beautifully with a crisp Sauvignon Blanc if you're feeling celebratory, or a big glass of iced herbal tea if it's a weekday lunch. Leftovers make an excellent wrap filling or a topping for grain bowls the next day.
- Add a sprinkle of everything bagel seasoning for a fun twist.
- Serve it family-style on a big platter for easy summer entertaining.
- Pack the dressing separately if you're taking it to go so nothing gets soggy.
Pin It Once you taste how good fresh herbs can be in a simple dressing, you'll start finding excuses to make this every week. It's the kind of recipe that makes you feel capable and nourished at the same time.
Questions & Answers
- → Can I prepare the dressing ahead of time?
Yes, the Green Goddess dressing can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. The flavors will actually deepen as it sits, making it even more delicious.
- → What's the best way to cook the chicken?
Baking at 200°C keeps the chicken moist and tender. For added depth, you can grill it over medium-high heat for a subtle smoky flavor, or pan-sear it in a skillet with olive oil until golden brown.
- → Is this salad vegetarian?
The base salad is vegetarian-friendly. Simply omit the anchovies from the dressing and skip the chicken to create a hearty vegetarian version, or substitute with roasted chickpeas or tofu for protein.
- → Can I make this dairy-free?
Absolutely. Replace Greek yogurt with dairy-free yogurt and use vegan mayonnaise. The dressing will be equally creamy and flavorful, making it suitable for most dietary restrictions.
- → What ingredients can I substitute?
Feel free to swap the herbs—basil, dill, or cilantro work wonderfully. For greens, use spinach, kale, or iceberg lettuce. Cucumber can be replaced with celery, and avocado with nuts for crunch and healthy fats.
- → How should I store leftovers?
Store the chicken and dressing separately in airtight containers for up to 3 days. Keep the greens fresh in a sealed container. Assemble the salad just before eating to maintain crispness.