Green Goddess Chicken Salad

My neighbor brought over a jar of homemade herb dressing one Sunday, and I tossed it with leftover roast chicken without thinking twice. The bright green color looked almost too vivid to be real, but one bite and I understood why she'd been raving about it all week. That tangy, herby punch turned boring leftovers into something I actually wanted seconds of. I asked for the recipe immediately, and she laughed and said it was just her riff on the classic Green Goddess. Now I make it whenever I need lunch to feel less like a chore and more like a treat.

I served this to my book club on a warm June evening, and everyone went quiet for the first few minutes, which is basically a miracle. One friend asked if I'd ordered it from a fancy café, and I had to admit I'd just thrown it together that afternoon. The creamy dressing clung to every piece of chicken, and the crisp greens added a satisfying crunch. By the end of the night, three people had texted asking for the recipe, and I felt like I'd won some kind of unofficial cooking award.

Ingredients

• Boneless, skinless chicken breasts: These bake up tender and juicy, and they're easy to cube for tossing with the dressing; if you have leftover rotisserie chicken, that works beautifully too.
• Olive oil: A light coating helps the chicken stay moist in the oven and adds a subtle richness.
• Kosher salt and black pepper: Simple seasoning lets the chicken shine without competing with the bold dressing.
• Greek yogurt: The creamy base of the dressing, tangy and thick, with extra protein as a bonus.
• Mayonnaise: Adds silky richness and helps the dressing cling to every bite of chicken.
• Fresh lemon juice: Brightens everything with a citrusy zing that cuts through the creaminess.
• Extra-virgin olive oil: Blends into the dressing for a smooth, luxurious texture.
• Garlic: One clove is enough to add a savory punch without overwhelming the fresh herbs.
• Anchovy fillets: Optional, but they add a salty umami depth that makes the dressing unforgettable; don't worry, it won't taste fishy.
• Fresh parsley, chives, and tarragon or basil: The green heart of the dressing, each herb brings its own personality, and together they create that signature verdant flavor.
• Mixed salad greens: A blend of romaine, arugula, and spinach gives you crisp, peppery, and tender textures all at once.
• Cherry tomatoes: Sweet little bursts of juice that balance the richness of the dressing.
• Cucumber: Cool, crunchy, and refreshing, it lightens every forkful.
• Avocado: Creamy and mild, it adds a luxurious richness that pairs perfectly with the tangy dressing.

Instructions

Prep the chicken:

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper. Rub the chicken breasts with olive oil, salt, and pepper, then place them on the tray and bake for 15 minutes, or until the juices run clear and the internal temperature reaches 74°C (165°F).

Rest and cube:

Let the chicken rest for 5 minutes so the juices redistribute, then cut it into 2 cm (3/4-inch) chunks. This size is perfect for fork-friendly bites that soak up plenty of dressing.

Blend the dressing:

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

Coat the chicken:

In a large bowl, toss the warm chicken chunks with half of the Green Goddess dressing until every piece is well coated. The warmth of the chicken helps the dressing cling and infuse the meat with flavor.

Assemble the salad:

Arrange the mixed greens, cherry tomatoes, cucumber, and avocado on a platter or individual plates. Top with the dressed chicken, letting it sit proudly in the center.

Finish and serve:

Drizzle the remaining dressing over the salad as desired, or serve it on the side for guests to add themselves. Serve immediately while the greens are still crisp and the chicken is warm.

Save

One afternoon, I packed this salad into mason jars for a picnic with my sister, layering the dressing at the bottom and the greens on top. When we shook them up and ate straight from the jars, she said it tasted like something from a health-focused lunch spot, but better. We sat on a blanket under a tree, and for once, a packed lunch felt as special as eating out. That's when I realized this recipe wasn't just about the food, it was about making everyday moments feel a little more vibrant.

Make It Your Own

If you want a smokier flavor, grill the chicken instead of baking it, those charred edges add a whole new dimension. You can also swap the chicken for grilled shrimp, tofu, or even canned chickpeas for a plant-based version. I've added roasted sweet potatoes in the fall, and the sweetness played beautifully against the tangy dressing. Some people love a handful of toasted nuts or seeds on top for extra crunch, and I won't argue with that logic.

Storing and Serving Tips

The dressing keeps in an airtight container in the fridge for up to four days, though the color dulls slightly over time. I like to prep the chicken and dressing the night before, then assemble the salad fresh when I'm ready to eat. If you're packing this for lunch, store the dressing separately and toss everything together just before serving to keep the greens from wilting. Leftover dressed chicken makes an excellent sandwich filling or wrap the next day.

What to Serve Alongside

This salad is hearty enough to stand alone, but if you want to round out the meal, a slice of crusty sourdough or garlic bread is perfect for mopping up extra dressing. I've served it with a chilled glass of Sauvignon Blanc on warm evenings, and the crisp wine complements the herbs beautifully. For a lighter pairing, iced green tea with a squeeze of lemon echoes the freshness of the salad.

• Add a handful of croutons or roasted chickpeas for extra texture and crunch.
• Serve with a simple fruit salad on the side for a balanced, colorful plate.
• If you're feeding a crowd, double the dressing recipe, people always want more.

Save

This salad has become my go-to when I want something that feels nourishing but doesn't take all afternoon to make. Every time I blend that bright green dressing, I'm reminded that good food doesn't have to be complicated, it just has to taste alive.

Recipe FAQs

→ Can I prepare the dressing ahead of time?

Yes, the Green Goddess dressing can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. The flavors will actually deepen as it sits.

→ What's the best way to cook the chicken?

Baking at 200°C for 15 minutes keeps the chicken moist and tender. For extra flavor, grilling works wonderfully and adds a subtle smokiness that complements the herb dressing beautifully.

→ Are the anchovies necessary?

Anchovies add umami depth to the dressing, but they're completely optional. Omit them for a vegetarian version or if you prefer a milder flavor profile.

→ How can I make this dairy-free?

Replace Greek yogurt with coconut yogurt or cashew cream, and use vegan mayonnaise. The dressing will have a slightly different texture but will still be delicious and creamy.

→ What can I serve alongside this salad?

Crusty bread, toasted nuts, or whole grain crackers pair well. For beverages, try a crisp Sauvignon Blanc, iced herbal tea, or a light sparkling water with lemon.

→ Can I make this ahead for meal prep?

Prepare components separately: cooked chicken, dressing, and fresh vegetables. Assemble just before serving to keep greens crisp. Keep dressing separate until ready to eat.