Green Goddess Chicken Salad

My neighbor handed me a bunch of tarragon over the fence one Saturday morning, and I had no clue what to do with it. I stood in my kitchen staring at those feathery leaves, then remembered a salad I'd had at a cafe years ago that was ridiculously green and tasted like spring. I grabbed some yogurt, threw in every herb I could find, and blended it all together. The chicken was an afterthought, but it turned that bright, tangy dressing into an actual lunch I wanted to eat again and again.

I made this for a picnic once, packed it in a big glass jar with the greens on the bottom and the dressed chicken on top. When I shook it up at the park, people gathered around like I'd performed a magic trick. One friend asked if I'd brought it from a restaurant. I just smiled and said it took me twenty minutes that morning while my coffee was brewing.

Ingredients

• Boneless, skinless chicken breasts: I like to pound them to an even thickness before baking so they cook through at the same rate and stay juicy, not rubbery.
• Olive oil: A little rubbed on the chicken before roasting helps the seasoning stick and gives you those golden edges that add flavor.
• Greek yogurt: This is the creamy base that makes the dressing feel indulgent but keeps it lighter than mayo alone, plus it has a nice tang.
• Mayonnaise: Just a couple tablespoons add richness and help the dressing cling to the chicken without being heavy.
• Fresh lemon juice: Brightens everything up and cuts through the creaminess, I always use fresh because bottled tastes flat.
• Garlic: One clove is enough to add a gentle bite without overpowering all those delicate herbs.
• Anchovy fillets: They dissolve into the dressing and add a savory depth that nobody can identify but everyone loves, though you can skip them if you need to.
• Fresh parsley, chives, and tarragon or basil: These are what make the dressing truly green and goddess-like, each herb brings its own personality to the blend.
• Mixed salad greens: I use a mix of romaine for crunch, arugula for peppery bite, and spinach for tenderness.
• Cherry tomatoes: Halved so their juices mingle with the dressing and add little bursts of sweetness.
• Cucumber: Adds a cool, crisp contrast that makes every bite feel refreshing.
• Avocado: Sliced at the last minute so it stays creamy and green, it turns this salad into something that actually fills you up.

Instructions

Prep the chicken:

Preheat your oven to 200C (400F) and line a baking tray with parchment so cleanup is a breeze. Rub the chicken breasts all over with olive oil, salt, and pepper, then lay them on the tray and slide it into the oven.

Bake until done:

Let the chicken roast for about 15 minutes, or until the juices run clear and the internal temperature hits 74C (165F). Rest it for 5 minutes so the juices redistribute, then cut it into bite-sized chunks.

Blend the dressing:

While the chicken bakes, toss the Greek yogurt, mayo, lemon juice, olive oil, garlic, anchovies if using, and all your fresh herbs into a blender or food processor. Blitz until smooth and gorgeously green, then taste and adjust the salt and pepper.

Dress the chicken:

In a large bowl, toss the warm chicken chunks with about half the dressing until every piece is coated. The warmth helps the flavors soak in a little.

Build the salad:

Arrange your mixed greens, tomatoes, cucumber, and avocado on a big platter or individual plates. Pile the dressed chicken on top and drizzle with as much of the remaining dressing as you like, then serve right away.

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The first time I served this, my partner looked at the bowl and said it looked like something a health nut would eat. Then he took a bite and went back for seconds without a word. Now he requests it every time the weather gets warm. It is funny how a salad can become the thing someone actually craves instead of tolerates.

Make It Your Own

If you have a grill going, toss the chicken on there instead of baking it. The char adds a smoky note that plays beautifully with the bright, herby dressing. I have also used rotisserie chicken from the store when I am in a real rush, and it works perfectly. You can swap the tarragon for more basil if that is what you have, or throw in some dill for a different kind of freshness.

Storing and Prepping Ahead

The dressing keeps in the fridge for up to three days and honestly tastes even better the next day once the garlic mellows and the herbs bloom. Store it in a jar and give it a shake before using. You can cook the chicken ahead too, but I would not toss it with the dressing until you are ready to eat or it will get soggy. Keep the greens separate and assemble everything just before serving.

Serving Suggestions

This salad is hearty enough to be a full meal on its own, but I sometimes set out a basket of crusty bread or some toasted almonds on the side for crunch. A cold glass of Sauvignon Blanc is perfect if you are feeling fancy, or just make a big pitcher of iced herbal tea with mint and lemon.

• Add a handful of toasted pine nuts or walnuts for extra richness and texture.
• Serve over quinoa or farro instead of greens if you want something more filling.
• Pack it in a jar for lunch and shake it up right before eating so everything stays crisp.

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This salad has become my go-to when I want something that feels light but does not leave me hungry an hour later. I hope it becomes one of those recipes you make without thinking, the kind that reminds you eating well does not have to be complicated or boring.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes, you can cook the chicken and prepare the dressing up to 24 hours in advance. Store them separately in the refrigerator. Assemble the salad components just before serving to keep the greens crisp and prevent wilting.

→ What are the best greens to use?

A mix of romaine, arugula, and spinach works beautifully, but feel free to use any tender salad greens you prefer. Heartier greens like kale can also work if you prefer more structure and earthiness.

→ Is there a substitute for anchovies?

Absolutely. Omit the anchovies entirely for a vegetarian option, or add a dash of Worcestershire sauce for depth. The dressing will be slightly milder but equally delicious without them.

→ Can I grill the chicken instead of baking?

Yes, grilling is an excellent option. Preheat your grill to medium-high, season the chicken breasts, and grill for 6-7 minutes per side until cooked through. This adds a smoky flavor that complements the herb dressing beautifully.

→ How do I make this dairy-free?

Substitute Greek yogurt with a plant-based yogurt alternative and use vegan mayonnaise. The dressing will still be creamy and flavorful, though slightly lighter in texture.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc is perfect, with its bright acidity complementing the herb-forward dressing. Alternatively, serve with iced herbal tea or sparkling lemon water for a refreshing non-alcoholic option.