Green Goddess Chicken Salad (Printable)

Tender chicken chunks in vibrant creamy herb-yogurt dressing served over crisp mixed greens. Refreshing, protein-packed, and ready in 35 minutes.

# 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, 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 Make It:

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, or until cooked through. Let rest 5 minutes, then cut into 3/4-inch chunks.
02 - While the 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. Season to taste with salt and pepper.
03 - In a large bowl, toss the chicken chunks with half of the Green Goddess dressing until well coated.
04 - Arrange mixed greens, cherry tomatoes, cucumber, and avocado on a platter or individual plates. Top with the dressed chicken.
05 - Drizzle with remaining dressing as desired. Serve immediately.

# Expert Tips:

01 -
  • The dressing is so vibrant and creamy it turns plain chicken into something you actually crave.
  • It comes together in half an hour but tastes like you spent all afternoon in the kitchen.
  • You can prep the chicken and dressing ahead, then assemble in minutes when hunger strikes.
  • Its naturally gluten free and packed with protein, so it keeps you full without feeling heavy.
02 -
  • Dont skip resting the chicken after baking, cutting into it too soon releases all the juices onto your cutting board instead of keeping the meat moist.
  • If your dressing feels too thick, thin it with a teaspoon of water or extra lemon juice until it drizzles easily.
  • Taste the dressing before adding extra salt, the anchovies and yogurt already bring plenty of savory depth.
03 -
  • Blend the dressing in short pulses at first to avoid overheating the herbs, which can dull their vibrant green color.
  • If you cant find fresh tarragon, a tiny pinch of dried works in a pinch, but fresh really makes the dressing special.
  • For a dairy free version, swap the Greek yogurt for unsweetened plant based yogurt and use vegan mayo, the flavor stays just as bright and creamy.
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