Save My cousin brought this to a summer potluck and I watched everyone go back for seconds before I'd even tried it. The dressing was this brilliant green that made the whole platter look alive. When I finally got a forkful, the bright herb tang and creamy yogurt made me forget about the pasta salad I'd been eyeing. I asked for the recipe right there, and she laughed because she'd only invented it that morning to use up her CSA herbs.
I started making this every Sunday night after long weekend hikes when I wanted something nourishing but couldn't bear to stand over the stove. My partner would chop the veggies while I blended the dressing, and we'd eat it on the back porch with our legs still sore and our appetites enormous. It became our unspoken ritual, that green bowl and the quiet that comes after a day spent outside.
Ingredients
- Boneless, skinless chicken breasts (500 g): They bake up tender and soak up the dressing beautifully, though thighs work if you prefer darker meat with more moisture.
- Olive oil (1 tbsp for chicken, 2 tbsp for dressing): The first tablespoon keeps the chicken from drying out in the oven, the rest adds body and richness to the dressing.
- Kosher salt and black pepper: Season simply so the herbs can shine through without competing flavors.
- Greek yogurt (150 g): This is the creamy base that makes the dressing thick and tangy without feeling heavy like mayo alone would.
- Mayonnaise (2 tbsp): Just enough to add silkiness and help the dressing cling to every piece of chicken.
- Fresh lemon juice (2 tbsp): Brightens the whole dish and cuts through the richness, use a real lemon not the bottled stuff.
- Garlic (1 clove): Minced fine so it blends in smooth and gives a gentle aromatic backbone.
- Anchovy fillets (2, optional): They dissolve into umami depth without tasting fishy, but skip them if you're nervous or vegetarian.
- Fresh parsley (20 g): The workhorse herb here, adding color and a clean grassy flavor.
- Fresh chives (10 g): Mild onion sweetness that doesn't overpower the other greens.
- Fresh tarragon or basil (10 g): Tarragon is classic and slightly licorice, basil is sweeter and more approachable.
- Mixed salad greens (120 g): A blend of textures keeps each bite interesting, I like peppery arugula mixed with crisp romaine.
- Cherry tomatoes (100 g): Halved so they burst with juice and add pops of sweetness.
- Cucumber (1 small): Cool and crunchy, it refreshes your palate between bites.
- Avocado (1 small): Creamy richness that makes the salad feel like a full meal, slice it just before serving so it doesn't brown.
Instructions
- Prep the oven and chicken:
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment so cleanup is a breeze. Rub the chicken breasts all over with olive oil, then season both sides with salt and pepper before placing them on the tray.
- Bake the chicken:
- Slide the tray into the oven and bake for 15 minutes until the chicken is cooked through and no longer pink in the center. Let it rest for 5 minutes on a cutting board, then cut into roughly 2 cm chunks so every piece gets coated in dressing.
- Blend the Green Goddess 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. Blitz until smooth and vivid green, then taste and adjust with salt and pepper until it sings.
- Dress the chicken:
- Put the warm chicken chunks in a large bowl and pour in half the dressing, then toss gently with your hands or a spoon until every piece is glossy and green. Save the rest of the dressing for drizzling later.
- Build the salad:
- Spread the mixed greens across a big platter or divide them onto individual plates, then scatter the cherry tomatoes, cucumber slices, and avocado on top. Pile the dressed chicken over everything so it's the star of the show.
- Finish and serve:
- Drizzle the remaining dressing over the whole salad as much or as little as you like, then serve immediately while the chicken is still slightly warm and the greens are crisp.
Pin it The first time I packed this for lunch at work, my desk neighbor asked if I was eating at a fancy cafe because the smell of fresh herbs filled the whole corner of the office. I felt a little smug as I explained I'd made it myself that morning. It's funny how a simple salad can make you feel like you have your life together, even when your inbox is chaos and you're wearing yesterday's shirt.
How to Make It Your Own
I've grilled the chicken on a cast iron grill pan when I wanted char marks and a smokier flavor, and it was incredible. You can also poach the chicken in simmering water with a bay leaf if you want it even more tender and don't want to turn on the oven. For a heartier version, I've tossed in cooked quinoa or farro to stretch it into more servings. If you're dairy free, swap the Greek yogurt for a thick coconut or cashew yogurt and use vegan mayo, the dressing still turns out lush and creamy.
Storage and Meal Prep
I store the chicken and dressing together in one container and the raw veggies and greens in another, both in the fridge for up to three days. When I'm ready to eat, I assemble everything fresh so the greens stay crisp and the avocado doesn't oxidize. The dressing actually thickens a bit in the fridge, so I sometimes thin it with a teaspoon of water or extra lemon juice before serving. If you're making this for a crowd, double the dressing recipe because people always want extra to drizzle on top.
Serving Suggestions
This salad is a meal on its own, but I've served it alongside warm pita or a crusty baguette when I wanted something to mop up the extra dressing on the plate. A handful of toasted almonds or sunflower seeds on top adds crunch and makes it feel more special. It pairs beautifully with a cold Sauvignon Blanc on a hot day, or iced green tea if you want to keep it light.
- Add crumbled feta or goat cheese for extra tang and creaminess.
- Toss in thinly sliced radishes for a peppery bite and pretty pink color.
- Serve over cooked orzo or couscous to turn it into a grain bowl.
Pin it This salad has become my answer to the question of what to make when I want to feel good about what I'm eating without sacrificing flavor. I hope it becomes that dish for you too, the one you turn to when you need something bright and easy and satisfying all at once.
Frequently Asked Questions
- → Can I prepare the dressing in advance?
Yes, the Green Goddess dressing keeps refrigerated for up to 3 days. Store in an airtight container and give it a quick stir before serving, as the herbs may settle.
- → What's the purpose of anchovies in the dressing?
Anchovies add umami depth and complexity to the dressing without a fishy taste. They're completely optional—omit them for vegetarian versions or if you prefer a lighter herb flavor.
- → How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 75°C (165°F) when measured with a meat thermometer at the thickest part. It should feel firm and have no pink inside.
- → Can I use rotisserie chicken to save time?
Absolutely. Shredded or chunked rotisserie chicken works wonderfully and cuts prep time significantly. Use about 400g of cooked chicken, adjusting the amount to your preference.
- → What are good substitute herbs for tarragon?
Fresh basil, dill, or chervil work beautifully as tarragon substitutes. Use the same amount, or adjust to taste. Avoid dried herbs—use fresh for the best vibrant flavor and texture.
- → Is this salad suitable for meal prep?
Keep components separate for best results. Store dressed chicken, greens, and vegetables in separate containers for up to 2 days. Assemble and drizzle with dressing just before eating to maintain crispness.