Green Goddess Chicken Salad (Printable Version)

Tender chicken chunks and vibrant herb yogurt dressing served on crisp mixed greens for a refreshing meal.

# What You'll Need:

→ Chicken

01 - 1 pound boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon ground 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, finely chopped (optional)
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 (romaine, arugula, spinach)
16 - 1 cup cherry tomatoes, halved
17 - 1 small cucumber, sliced
18 - 1 small avocado, sliced

# Steps to Follow:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Rub chicken breasts with olive oil, kosher salt, and black pepper. Place on the prepared tray and bake for 15 minutes or until fully cooked. Let rest for 5 minutes, then cut into 3/4-inch chunks.
03 - 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. Season with salt and pepper to taste.
04 - Toss the chicken chunks with half of the prepared dressing until evenly coated.
05 - Arrange mixed greens, cherry tomatoes, cucumber, and avocado on a serving platter or individual plates. Top with the dressed chicken.
06 - Drizzle the remaining dressing over the salad as desired. Serve immediately.

# Additional Tips::

01 -
  • It comes together faster than takeout but tastes like you spent hours in the kitchen.
  • The creamy herb dressing works on literally everything—chicken, fish, roasted vegetables, even eggs.
  • It's naturally protein-packed, so you actually feel satisfied instead of hungry an hour later.
02 -
  • Don't skip letting the chicken rest—those five minutes make it stay juicy instead of turning tough and stringy.
  • If your dressing is too thick, thin it with a splash of water or lemon juice; if it's too loose, add more yogurt gradually until it clings to the chicken.
  • Make the dressing up to a day ahead and store it in the fridge—the flavors actually deepen overnight.
03 -
  • Buy a rotisserie chicken from the grocery store if roasting feels like too much effort—literally nobody will know, and you'll save yourself 20 minutes.
  • The secret to a great dressing is always tasting it as you go, because salt levels vary wildly depending on your other ingredients.
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