Green Goddess Chicken Salad

My sister showed up one Saturday with a jar of something luminous and green, insisting I taste it on a spoon before she'd say another word. That first bite of tangy, herb-packed Green Goddess dressing made me rethink every sad desk salad I'd ever eaten. We tossed warm chicken chunks into it that afternoon, piled everything over crunchy greens, and I've been making this salad ever since. It's become my go-to when I want something that feels vibrant and nourishing without spending an hour in the kitchen. The dressing does all the work, turning simple ingredients into something that tastes like effort and care.

I made this for a small dinner party once, and everyone went quiet for the first few bites, which is always a good sign. One friend asked if I'd taken a cooking class, and I had to laugh because it's honestly one of the easiest things I make. The secret is in that dressing, the way the herbs and lemon and yogurt come together into something that tastes complex but takes minutes to blend. Now I double the dressing recipe every time and keep extra in the fridge for quick lunches all week.

Ingredients

• Boneless, skinless chicken breasts (500 g): These bake up tender and mild, the perfect canvas for the bold dressing, and I've learned that letting them rest after cooking keeps them juicy.
• Olive oil (1 tbsp plus 2 tbsp): Used both for roasting the chicken and enriching the dressing, it adds a fruity richness that balances the yogurt's tang.
• Kosher salt and black pepper: Simple seasoning that brings out the chicken's natural flavor without competing with the herbs.
• Greek yogurt (150 g): The creamy base of the dressing, it gives body and a pleasant tang while keeping things lighter than mayo alone.
• Mayonnaise (2 tbsp): Just enough to add silkiness and help the dressing cling to every piece of chicken and green.
• Fresh lemon juice (2 tbsp): Brightens everything and cuts through the richness, I always taste and add more if it needs a lift.
• Garlic (1 clove, minced): Adds a gentle bite that mellows beautifully when blended with the herbs.
• Anchovy fillets (2, optional): They dissolve into the dressing and add a savory depth that's hard to place but impossible to forget, though you can skip them if you prefer.
• Fresh parsley (20 g): The backbone of the green color and a grassy, fresh flavor that makes the dressing feel alive.
• Fresh chives (10 g): Mild oniony notes that blend in without shouting.
• Fresh tarragon or basil (10 g): Tarragon gives a subtle anise sweetness, basil brings a peppery warmth, both work beautifully.
• Mixed salad greens (120 g): I like a mix of romaine for crunch, arugula for peppery bite, and spinach for tenderness.
• Cherry tomatoes (100 g): Halved so they burst with sweetness in every forkful.
• Cucumber (1 small): Adds a cool, crisp contrast to the creamy chicken.
• Avocado (1 small): Sliced just before serving so it stays green and creamy, it makes the whole bowl feel indulgent.

Instructions

Prep the oven and chicken:

Preheat your oven to 200°C (400°F) and line a baking tray with parchment to save yourself scrubbing later. Rub the chicken breasts all over with olive oil, salt, and pepper, then lay them on the tray with a little space between each piece so they cook evenly.

Bake the chicken:

Slide the tray into the oven and bake for 15 minutes, or until the chicken feels firm and the juices run clear. Let it rest on the tray for 5 minutes (this step matters, don't skip it), then cut into chunky 2 cm pieces.

Blend the Green Goddess dressing:

While the chicken bakes, toss Greek yogurt, mayonnaise, lemon juice, olive oil, garlic, anchovies if using, parsley, chives, and tarragon or basil into a blender or food processor. Blitz until smooth and vibrantly green, then taste and adjust with salt, pepper, or a squeeze more lemon.

Dress the chicken:

Put the warm chicken chunks into a large bowl and spoon in half the dressing, tossing gently until every piece is coated. The warmth helps the dressing cling and soak in a little.

Build the salad:

Arrange your mixed greens, halved cherry tomatoes, cucumber slices, and avocado on a big platter or individual plates. Pile the dressed chicken right on top.

Finish and serve:

Drizzle the remaining dressing over everything, or serve it on the side for people to add as they like. Serve immediately while the chicken is still a little warm and the greens are crisp.

Pin it

One evening I made this after a long, frustrating day, and the act of chopping fresh herbs and watching them turn into that brilliant green sauce felt like pressing a reset button. By the time I sat down with a big bowl of this salad, fork in hand, the day's stress had melted away. It reminded me that sometimes the best comfort isn't heavy or rich, it's bright and green and full of life.

Make It Your Own

If you have a grill, use it instead of the oven for the chicken, the char adds a smoky edge that's incredible with the creamy dressing. Swap the chicken for grilled shrimp, canned tuna, or even roasted chickpeas if you want a vegetarian version. You can also turn this into a wrap by spooning everything into a large tortilla, or serve it over quinoa or farro for a grain bowl twist. The dressing keeps for up to five days in the fridge, so I often make a double batch and use it on everything from sandwiches to roasted potatoes.

Storing and Serving

Store the chicken and dressing separately from the greens if you're meal prepping, that way nothing gets soggy. The dressed chicken will keep in an airtight container in the fridge for up to three days, and you can assemble fresh salads each day in minutes. I like to pack the greens, tomatoes, cucumber, and avocado in a separate container, then toss everything together just before eating. If you're serving this for guests, build the salad on a big platter and let everyone help themselves, it always looks impressive and tastes even better.

Tips for Success

Fresh herbs are non-negotiable here, dried ones won't give you that vibrant color or flavor, so it's worth a trip to the store or a quick snip from your windowsill pots. If you can't find tarragon, basil works beautifully and gives a slightly different but equally delicious flavor profile. Don't overdress the salad at first, you can always add more but you can't take it away, and some people love extra dressing while others prefer just a light coating.

• Use a meat thermometer if you're unsure about doneness, chicken is perfect at 74°C (165°F) internal temperature.
• Add toasted nuts like almonds or walnuts for crunch, or croutons if you want something more substantial.
• Serve with crusty bread on the side to mop up every last bit of that dressing.

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This salad has become one of those recipes I turn to when I want to feel good about what I'm eating without sacrificing flavor or satisfaction. I hope it brings you as much joy as it's brought me, one bright, herb-packed bowl at a time.

Questions & Answers

→ Can I prepare the chicken ahead of time?

Yes, you can bake the chicken up to 2 days in advance and store it in an airtight container in the refrigerator. Simply reheat gently or serve chilled, then toss with the dressing just before serving to maintain freshness.

→ How should I store leftover dressing?

Keep the Green Goddess dressing in a sealed container in the refrigerator for up to 4 days. The flavors actually deepen slightly as it sits. Stir well before using, as separation may occur.

→ What's the purpose of anchovies in the dressing?

Anchovies add an umami depth and salty complexity that enhances the herb flavors without making the dressing taste fishy. They're completely optional—omit them for a vegetarian version or if you prefer a milder taste.

→ Can I use a different cooking method for the chicken?

Absolutely. Grilling, pan-searing, or poaching the chicken all work wonderfully. Grilling adds a smoky char that pairs beautifully with the herbaceous dressing. Ensure the chicken reaches an internal temperature of 165°F for food safety.

→ Is this salad suitable for meal prep?

Yes, prepare components separately: store the dressed chicken, greens, and fresh vegetables in individual containers. Keep the dressing separate and assemble just before eating to prevent greens from becoming soggy. It stays fresh for up to 3 days.

→ What can I serve alongside this salad?

Crusty bread, toasted nuts, or whole grain crackers complement this dish nicely. For beverages, pair with crisp Sauvignon Blanc, light rosé, or refreshing iced herbal tea to balance the rich, creamy dressing.