Green Goddess Chicken Salad (Print Version)

Tender chicken tossed in creamy herb-and-yogurt dressing over mixed greens. Fresh, refreshing, and protein-packed.

# What You’ll 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, optional, finely chopped
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

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper. Rub chicken breasts with olive oil, salt, and pepper. Place on the tray and bake for 15 minutes until cooked through. Allow to rest for 5 minutes, then cut into 3/4-inch chunks.
02 - While chicken bakes, combine Greek yogurt, mayonnaise, lemon juice, olive oil, minced 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 to taste.
03 - In a large bowl, toss chicken chunks with half of the Green Goddess dressing until thoroughly coated.
04 - Arrange mixed salad greens, cherry tomatoes, cucumber slices, and avocado on a platter or individual plates. Top with the dressed chicken and drizzle with remaining dressing as desired. Serve immediately.

# Expert Hints:

01 -
  • The dressing does all the work, turning plain chicken into something you actually crave.
  • Everything comes together in about half an hour, even when you're too tired to think.
  • It's packed with protein and fresh herbs without feeling heavy or overly virtuous.
  • You can double the dressing and keep it in the fridge for quick lunches all week.
02 -
  • Don't skip the resting step after baking the chicken or you'll lose all the juices when you cut it.
  • The dressing tastes even better after sitting in the fridge for an hour, the flavors meld and deepen.
  • If your dressing is too thick, thin it with a tablespoon of water or extra lemon juice until it's pourable.
03 -
  • Use the freshest herbs you can find, they're the star here and wilted ones won't give you that vibrant color.
  • If you don't have a blender, finely mince the herbs and whisk everything by hand for a chunkier, rustic dressing.
  • Taste the dressing before you toss the chicken, it should be bright and punchy because the greens will mellow it out.
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