Green Goddess Chicken Salad (Printable)

Tender chicken with herb-yogurt dressing over crisp greens. Fresh, protein-packed, and ready in just 35 minutes.

# What You'll 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 such as romaine, arugula, or spinach
16 - 1 cup cherry tomatoes, halved
17 - 1 small cucumber, sliced
18 - 1 small avocado, sliced

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Rub chicken breasts with olive oil, salt, and pepper. Place on prepared tray and bake for 15 minutes until cooked through. Allow to rest 5 minutes, then cut into 3/4-inch chunks.
03 - While chicken bakes, combine Greek yogurt, mayonnaise, lemon juice, olive oil, garlic, anchovies if using, parsley, chives, and tarragon or basil in blender or food processor. Blend until smooth. Season with salt and pepper to taste.
04 - In a large bowl, toss chicken chunks with half of the Green Goddess dressing until thoroughly coated.
05 - Arrange mixed greens, cherry tomatoes, cucumber slices, and avocado on a serving platter or individual plates. Top with dressed chicken.
06 - Drizzle with remaining dressing as desired. Serve immediately.

# Expert Suggestions:

01 -
  • The dressing is so good you'll want to put it on everything from roasted vegetables to grain bowls.
  • It comes together in 35 minutes, perfect for weeknight dinners or weekend meal prep.
  • You get a complete meal in one bowl with protein, greens, and healthy fats all in one place.
  • The bright herb flavor makes even the pickiest eaters ask for seconds.
02 -
  • Let the chicken rest after baking or it will dry out the second you cut into it, those 5 minutes make all the difference.
  • Taste the dressing before you toss it with the chicken, because lemon juice and salt levels vary and you want it balanced before it hits the bowl.
  • If the dressing feels too thick, thin it with a teaspoon of water or extra lemon juice until it drizzles easily.
03 -
  • Freeze leftover dressing in ice cube trays, then pop out a cube or two whenever you need a quick flavor boost for salads or roasted veggies.
  • If you're short on time, use a rotisserie chicken from the store and just toss the shredded meat with the dressing, it works just as well.
  • Add a pinch of red pepper flakes to the dressing if you like a gentle kick of heat.
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