Save to Pinterest There was this afternoon when my friend Sarah showed up at my door stressed about entertaining her new colleagues, and I remembered how the simplest meals sometimes make the biggest impressions. I threw together what I had in the kitchen—roasted chicken, fresh herbs from the garden, and Greek yogurt—and suddenly we had this vibrant green dressing that tasted expensive and effortless. Everyone asked for the recipe, and that's when I realized I'd stumbled onto something special: a salad that feels fancy enough for company but honest enough for a regular Tuesday lunch.
I made this for a lunch gathering on a warm spring day, and watching people take their first bites—the way their eyes lit up at that bright green color and then that fresh, tangy flavor—reminded me why I love cooking for others. Someone had brought wine, the sunlight was streaming through the window, and suddenly it felt like we were all part of something bigger than just eating lunch together. That's the magic of food done right.
Ingredients
- Boneless, skinless chicken breasts (500 g): Look for breasts that are roughly the same thickness so they cook evenly; I learned to pound them gently if they're uneven.
- Olive oil (1 tbsp for chicken, 2 tbsp for dressing): Use extra-virgin for the dressing where you taste it directly, and regular for cooking since heat breaks down the delicate flavors.
- Kosher salt and black pepper: Season the chicken generously before it hits the heat—this is where the real flavor lives.
- Greek yogurt (150 g): Full-fat makes the dressing creamy and luxurious; non-fat versions turn it thin and sad.
- Mayonnaise (2 tbsp): This helps emulsify the dressing and gives it that silky texture you can't get from yogurt alone.
- Fresh lemon juice (2 tbsp): Squeeze it yourself rather than using bottled; the brightness makes all the difference.
- Garlic, minced (1 clove): One clove is usually enough, but taste as you go—garlic can overpower quickly.
- Anchovy fillets (2, optional): These dissolve completely into the dressing and add an umami depth you won't detect as "fishy" unless you know to look for it.
- Fresh herbs (parsley, chives, tarragon or basil): Use whatever's growing or available; I've made this with mint and it was incredible too.
- Mixed salad greens (120 g): A blend of textures keeps it interesting—some tender butter lettuce, some peppery arugula, maybe some crisp romaine.
- Cherry tomatoes (100 g), cucumber, avocado: These are supporting players that add freshness and substance, so don't skip them.
Instructions
- Heat your oven and prep:
- Set the oven to 200°C (400°F) and line a baking tray with parchment paper so cleanup is effortless. This temperature is hot enough to cook chicken through in about 15 minutes without drying it out.
- Season and roast the chicken:
- Rub the chicken breasts all over with olive oil, salt, and pepper—don't be shy, this is your only chance to season the chicken itself. Roast until golden and cooked through (a thermometer should read 75°C), then let it rest for 5 minutes before cutting into chunks; resting keeps the meat tender.
- Make the dressing while chicken cooks:
- Combine Greek yogurt, mayo, lemon juice, olive oil, minced garlic, chopped anchovies if you're using them, and all the fresh herbs in a blender or food processor. Blend until smooth and bright green, then taste and adjust salt and pepper—this is the moment to get it right.
- Dress the warm chicken:
- Toss the warm chicken chunks with half the dressing in a large bowl so the chicken absorbs all those flavors. This step makes the difference between good and memorable.
- Assemble the salad:
- Spread the mixed greens on a platter or plates, scatter the tomatoes, cucumber, and avocado around, then top everything with the dressed chicken. The cold greens against the slightly warm chicken creates a nice temperature contrast.
- Finish and serve:
- Drizzle the remaining dressing over the top and serve right away while the chicken is still warm and the salad is still crisp. If you're serving this later, dress the greens just before eating so they don't get soggy.
Save to Pinterest I brought this to a picnic once, and a quiet moment happened when everyone paused to look at their plates—the vibrant green against the golden chicken, the colors so clean and alive it almost seemed like a shame to eat it. But then someone took a bite and the quiet broke into conversation, the kind that makes you forget you're outside in the heat, just focused on how good the food is.
The Dressing Game Changer
This Green Goddess dressing changed how I cook because I stopped thinking of dressings as finishing touches and started treating them as the main event. Once I understood that a really good dressing could carry a whole meal, everything became easier—suddenly I could roast plain chicken or vegetables and know they'd taste spectacular because the dressing had my back. Now I make extra dressing and keep it in the fridge for unexpected moments of "I need lunch but I'm tired".
Switches and Swaps
The beauty of this recipe is how forgiving it is to whatever version you want to make. Grill the chicken instead of baking it if you want those char lines and extra flavor, or use leftover rotisserie chicken if you're short on time. The dressing can lose the anchovies entirely if you prefer, or swap dairy yogurt for a plant-based version without losing much at all.
Serving It Right
I've learned that how you present this matters more than you'd think—a platter with everything arranged beautifully makes people actually excited, while dumping it in a bowl somehow makes it look less appealing even though it tastes identical. Pair it with crusty bread to soak up the dressing, or add toasted nuts like almonds or sunflower seeds for a textural contrast that makes each bite more interesting. Serve it with a crisp white wine if you're doing something special, or ice water with lemon if you're keeping it simple.
- Cold salads actually taste better the next day, so don't worry if you make it ahead and the flavors have a chance to meld.
- Keep the dressing separate from the greens if you're preparing this for later, or the lettuce will wilt into sadness.
- This salad feeds four people generously, but doubles easily if you're feeding a crowd.
Save to Pinterest This salad became one of those recipes I return to when I want to feel like I'm taking care of myself and the people around me. It's simple enough to make on a Tuesday but confident enough to serve when it matters.
Common Recipe Questions
- → How do I prepare the chicken for this dish?
Rub chicken breasts with olive oil, salt, and pepper, then bake at 200°C (400°F) for 15 minutes until cooked through. Let rest before slicing into chunks.
- → Can I make the dressing without anchovies?
Yes, anchovies are optional. Omitting them results in a vegetarian-friendly dressing without compromising the herbaceous flavor.
- → What herbs are used in the dressing?
The dressing includes fresh parsley, chives, and either tarragon or basil, blended with yogurt, lemon juice, and garlic for a bright, creamy taste.
- → Is it possible to grill the chicken instead of baking?
Absolutely. Grilling the chicken adds smoky depth and enhances the texture while keeping it tender and juicy.
- → What sides pair well with this dish?
This dish pairs nicely with crusty bread or toasted nuts, and complements beverages like Sauvignon Blanc or iced herbal tea.
- → Can I substitute the Greek yogurt with a dairy-free option?
Yes, plant-based yogurts can be used to make the dressing suitable for dairy-free diets without losing creaminess.