Green Goddess Chicken Salad (Printable Version)

Tender chicken with vibrant herb-yogurt dressing, crisp greens, tomatoes, cucumber, and avocado for a protein-packed meal.

# What You 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

# Directions:

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 the prepared tray and bake for 15 minutes until cooked through. Allow to rest for 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 a blender or food processor. Blend until smooth and season with salt and pepper to taste.
04 - In a large bowl, toss chicken chunks with half of the Green Goddess dressing until evenly coated.
05 - Arrange mixed greens, cherry tomatoes, cucumber, and avocado on a platter or individual plates. Top with the dressed chicken.
06 - Drizzle remaining dressing over the salad as desired. Serve immediately.

# Expert Advice:

01 -
  • The dressing is so good you'll find yourself eating it with a spoon before it even touches the salad.
  • It feels fancy enough for company but comes together faster than ordering takeout.
  • Leftovers actually taste better the next day once the chicken soaks up all that herby goodness.
02 -
  • Don't skip letting the chicken rest after baking or it will be dry and sad instead of juicy and tender.
  • If your dressing feels too thick, thin it with a teaspoon of water or extra lemon juice until it drizzles easily.
  • Taste the dressing before adding it to the salad because the saltiness of anchovies and mayo varies by brand.
03 -
  • Use the freshest herbs you can find because they're the soul of this dressing and wilted ones taste flat.
  • If you're nervous about anchovies, start with just one fillet and taste before adding more, they melt into the background but add incredible depth.
  • Warm chicken on cold greens is the secret to a salad that feels restaurant quality, so time it right.
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