Pin It My neighbor showed up at my door with a bowl of this salad on a sticky July afternoon, insisting I try it before heading to the farmers market. The dressing was so green it looked like liquified herbs, and after one bite I abandoned my shopping list and begged for the recipe. That bowl became my gateway to understanding how fresh herbs can completely transform something as simple as chicken and greens. Ive been making it ever since, tweaking the herb ratios depending on whats thriving in my kitchen window. Its the kind of salad that makes you feel virtuous and indulgent at the same time.
I brought this to a potluck once, worried it looked too simple next to all the casseroles and pasta bakes. Within twenty minutes the bowl was empty and three people asked if I could text them the recipe. One friend admitted she never liked chicken salad until she tried this version, and now she makes it every Sunday for her meal prep. Watching people go back for seconds taught me that bright, fresh flavors always win, even in a crowd of comfort food.
Ingredients
- Boneless, skinless chicken breasts: I always let mine come to room temperature for 10 minutes before baking so they cook evenly and stay juicy.
- Olive oil: Use a good quality one for rubbing the chicken, it creates a light golden crust that adds flavor without frying.
- Greek yogurt: This is the creamy base of the dressing, tangy and thick enough to cling to every piece of chicken and green.
- Fresh lemon juice: Freshly squeezed is non negotiable here, it brightens the herbs and cuts through the richness perfectly.
- Garlic: One clove is enough to add depth without overpowering the delicate herb flavors.
- Anchovy fillets: They dissolve into the dressing and add a subtle savory umami that nobody can quite place but everyone loves.
- Fresh parsley, chives, and tarragon: The holy trinity of Green Goddess dressing, each herb brings its own personality to the mix.
- Mixed salad greens: I like a combination of peppery arugula, crisp romaine, and tender spinach for varied textures.
- Cherry tomatoes: Their sweetness balances the herbaceous dressing and adds little bursts of juice.
- Cucumber: Adds a refreshing crunch that keeps the salad from feeling too rich.
- Avocado: Creamy, buttery slices that make every bite feel a little luxurious.
Instructions
- Prep and bake the chicken:
- Preheat your oven to 200 degrees C and line a baking tray with parchment to save yourself scrubbing later. 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 chunky 2 cm pieces. I like them big enough to feel substantial but small enough to coat easily in dressing.
- Blend the Green Goddess dressing:
- Toss the Greek yogurt, mayo, lemon juice, olive oil, garlic, anchovies, and all the fresh herbs into a blender. Blitz until smooth and brilliantly green, then taste and adjust the salt and pepper until it sings.
- Dress the chicken:
- In a large bowl, toss the warm chicken chunks with half the dressing, making sure every piece gets coated. The warmth helps the dressing soak in a little.
- Assemble the salad:
- Spread your mixed greens, tomatoes, cucumber, and avocado across a big platter or individual plates. Pile the dressed chicken on top and drizzle with as much extra dressing as your heart desires.
- Serve immediately:
- This salad is best enjoyed right away while the greens are crisp and the chicken is still slightly warm. Pass extra dressing at the table for anyone who wants more.
Pin It One evening I made this for myself after a long day, intending to eat alone on the couch. My partner walked in, took one look at the bowl, and grabbed a fork without asking. We ended up sharing it in silence, too hungry and happy to talk, and it became our unofficial comfort meal for tough weeks. Sometimes the best recipes are the ones that dont need an occasion, just a little hunger and a craving for something fresh.
Make It Your Own
I love grilling the chicken when the weathers nice, it adds a smoky char that plays beautifully against the creamy dressing. If youre short on time, a rotisserie chicken from the store works perfectly, just shred it and toss it in the dressing. You can also swap the tarragon for basil if thats what you have, or throw in some dill for a slightly different herby vibe. The dressing keeps in the fridge for up to three days, so I often make a double batch and use it as a dip for veggies or a spread for sandwiches.
Serving Suggestions
This salad shines on its own, but I sometimes serve it with warm crusty bread to soak up the extra dressing pooling at the bottom of the bowl. Toasted almonds or sunflower seeds add a nutty crunch that makes it feel even more complete. On cooler days, I skip the greens and toss the dressed chicken with roasted vegetables and quinoa for a heartier bowl. It also pairs beautifully with a chilled glass of Sauvignon Blanc or a big pitcher of iced mint tea.
Storage and Leftovers
If you have leftovers, store the dressed chicken and the salad components separately so the greens dont wilt. The chicken stays good in the fridge for up to two days and actually tastes even better the next day once the flavors meld. I often pack it for lunch in a mason jar, layering the dressing on the bottom, then chicken, then veggies and greens on top so everything stays crisp until Im ready to shake it up and eat.
- Let the chicken cool completely before storing to prevent condensation from making everything soggy.
- If the dressing thickens in the fridge, stir in a splash of water or lemon juice to loosen it up.
- Use any leftover dressing as a dip for raw veggies, a drizzle over grain bowls, or a sauce for roasted fish.
Pin It This salad has earned a permanent spot in my weekly rotation because it never gets boring and always delivers on flavor. I hope it becomes one of those recipes you turn to when you want something nourishing, delicious, and ridiculously easy.
Recipe FAQs
- → 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 actually deepen and meld together beautifully overnight. Simply give it a quick stir before using.
- → What's a good substitute if I don't have tarragon?
Fresh basil, dill, or chervil work wonderfully as tarragon alternatives. Each brings its own aromatic profile but maintains the herbaceous character of the dressing. Use the same amount as you would tarragon for consistent results.
- → How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 75°C (165°F) when measured with a meat thermometer at the thickest part. It should also be opaque throughout with no pink inside. Always let it rest for 5 minutes before cutting to retain juices.
- → Can I use rotisserie chicken to save time?
Absolutely. Shredded rotisserie chicken is a convenient shortcut. You'll need about 400-450g of cooked meat. Skip the baking step entirely and simply toss the chicken with the dressing, reducing total preparation time to just 20 minutes.
- → Is this salad suitable for meal prep?
Yes, but keep components separate until serving. Store the dressed chicken in one container and raw greens with vegetables in another. Combine just before eating to prevent the greens from wilting. The components stay fresh for up to 3 days refrigerated.
- → What are the best greens to use?
Romaine, arugula, and fresh spinach work beautifully together, offering varied textures and mild peppery notes. Avoid delicate lettuces that wilt easily under the weight of the dressing. Mixed spring greens or butter lettuce are also excellent choices depending on preference.