Green Goddess Chicken Salad (Printable Version)

Herb-infused Greek yogurt dressing coats tender chicken chunks served over fresh mixed greens with vegetables.

# What You'll Need:

→ Chicken

01 - 1 pound 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, and spinach
16 - 1 cup cherry tomatoes, halved
17 - 1 small cucumber, sliced
18 - 1 small avocado, sliced

# Steps:

01 - Preheat oven to 400°F and line a baking tray with parchment paper. Rub chicken breasts with olive oil, salt, and pepper, then place on the tray.
02 - Bake for 15 minutes until cooked through. Remove from oven and let 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 well coated.
05 - Arrange mixed greens, cherry tomatoes, cucumber, and avocado on a platter or individual plates. Top with the dressed chicken.
06 - Drizzle with remaining dressing as desired and serve immediately.

# Expert Advice:

01 -
  • The dressing is so vibrant and herby it makes plain chicken taste like something you'd order at a fancy bistro.
  • It comes together fast enough for a weeknight but feels special enough to serve to company.
  • You can prep the dressing a day ahead and it actually tastes better after the flavors meld overnight.
  • It uses up all those random herb bunches sitting in your fridge before they go sad and wilty.
02 -
  • Do not skip resting the chicken after baking or it will be dry and stringy when you cut it.
  • Blend the dressing until it is completely smooth or you will have bits of herb stuck in your teeth all afternoon.
  • Toss the chicken with dressing while it is still slightly warm so the flavors really cling and marry together.
03 -
  • Use a mix of soft herbs like basil and parsley with assertive ones like tarragon or chives for a dressing that has real depth.
  • If your dressing is too thick, thin it with a tablespoon of water or extra lemon juice until it drizzles easily.
  • Always slice the avocado at the last second and squeeze a little lemon over it so it does not turn brown before you serve.
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