Green Goddess Chicken Salad (Print Version)

Tender chicken with creamy herb-yogurt dressing, fresh greens, tomatoes, cucumber, and avocado. Light, refreshing, and satisfying.

# 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 (romaine, arugula, spinach)
16 - 1 cup cherry tomatoes, halved
17 - 1 small cucumber, sliced
18 - 1 small avocado, sliced

# How to Make It:

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

# Additional Tips::

01 -
  • The herby dressing does all the heavy lifting while you barely break a sweat.
  • It tastes indulgent but keeps you feeling light and energized afterward.
  • Leftovers actually get better as the chicken soaks up more of that green goodness overnight.
  • You can meal prep the components and assemble right before eating so nothing gets soggy.
02 -
  • Let the chicken rest after baking or it will leak juice all over your cutting board and make the salad watery.
  • Blend the dressing until completely smooth or you'll get annoying herb bits stuck in your teeth.
  • Dress the chicken while it's still warm so the dressing soaks in instead of just sitting on the surface.
  • Don't slice the avocado until the last second or it will turn brown and look sad on your beautiful green salad.
03 -
  • Use a meat thermometer to check the chicken hits 74°C (165°F) so you never overbake and dry it out.
  • Freeze leftover dressing in ice cube trays and pop one out to toss with roasted vegetables or spread on sandwiches.
  • If your blender struggles with the herbs, add the lemon juice first to help everything move around and blend smoothly.
  • Taste the dressing before you toss the chicken, it should be bold and punchy because the greens and veggies will mellow it out.
Go Back