Pin It The first spoonful of that bright green dressing changed everything I thought about chicken salad. I had been stuck in a mayo-and-celery rut for years, until a friend served me something so fresh and herb-packed it tasted like spring in a bowl. The anchovies were her secret, she whispered, and I nodded like I'd been adding them all along. That night I went home and blended every green thing I could find, determined to crack the code.
I made this for a small backyard dinner last summer, and everyone kept asking what was in the dressing. One guest scraped the bowl clean with a piece of bread, and another texted me the next morning asking for the recipe. It's the kind of dish that makes you look like you tried harder than you did, which is exactly the kind of cooking I love. The herbs were from my garden, which made me feel unreasonably proud even though they basically grew themselves.
Ingredients
- Boneless, skinless chicken breasts (500 g): I always let them come to room temp for ten minutes before cooking so they bake evenly, and I learned to check with a thermometer after one too many rubbery disasters.
- Olive oil (1 tbsp for chicken, 2 tbsp for dressing): Use the good stuff in the dressing since you'll actually taste it, but the cheaper bottle works fine for roasting the chicken.
- Kosher salt and black pepper: Season the chicken more than you think you should, because bland protein ruins even the best dressing.
- Greek yogurt (150 g): This is the creamy base that keeps the dressing from feeling too heavy, and full-fat makes it taste richer without adding much mayo.
- Mayonnaise (2 tbsp): Just enough to give the dressing body and a little tang, but not so much that it tastes like a picnic spread from the 1950s.
- Fresh lemon juice (2 tbsp): Always use fresh, never bottled, because the brightness is what makes the whole dish sing.
- Garlic (1 clove, minced): One clove is plenty, I promise, unless you want to clear a room.
- Anchovy fillets (2, optional): They dissolve into umami magic and nobody will know they're there, but skip them if you're cooking for someone who gets weird about fish.
- Fresh parsley, chives, and tarragon or basil (20 g, 10 g, 10 g): This trio is what makes it Green Goddess instead of just green ranch, and tarragon adds a gentle anise note that feels fancy.
- Mixed salad greens (120 g): I like a mix with some peppery arugula and buttery romaine, because texture matters even in the base.
- Cherry tomatoes (100 g, halved): They add sweet little bursts of juice that balance the rich dressing.
- Cucumber (1 small, sliced): Crunch and freshness in every bite, plus it makes the salad feel more substantial.
- Avocado (1 small, sliced): Creamy, mild, and it turns this into a full meal instead of just a side.
Instructions
- Prep the chicken for roasting:
- 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, salt, and pepper, making sure every inch is seasoned because that's your only chance to flavor the meat itself.
- Roast until golden and juicy:
- Bake for 15 minutes, but start checking at 12 if your breasts are on the smaller side. Let them rest for 5 minutes before cutting, or all those juices will run out onto your cutting board and you'll be left with dry chunks.
- Blend the Green Goddess dressing:
- While the chicken roasts, throw the yogurt, mayo, lemon juice, olive oil, garlic, anchovies, and all the fresh herbs into a blender or food processor. Buzz it until smooth and bright green, then taste and adjust the salt and pepper until it makes you want to lick the spoon.
- Toss the chicken in dressing:
- Cut the rested chicken into 2 cm chunks and toss them in a large bowl with half the dressing. Use your hands if you need to, it's the best way to coat every piece evenly.
- Build the salad:
- Arrange the 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 your heart desires.
Pin It This salad became my go-to whenever I needed to feel like I had my life together, even when I absolutely did not. There's something about the bright green color and the way the herbs smell when you open the container that makes everything feel a little more hopeful. It's not just lunch, it's a small act of care that happens to taste incredible.
Storing and Make-Ahead Magic
The dressing keeps beautifully in a jar for up to four days, and I often make a double batch so I have it on hand for grain bowls and roasted vegetables. Store the cooked chicken separately from the greens if you're meal prepping, because nobody wants soggy lettuce on day three. Assemble each serving fresh and you'll have a restaurant-quality meal in under five minutes all week long.
Swaps and Substitutions
If you can't find tarragon, basil works beautifully and gives the dressing a slightly sweeter, more summery vibe. Grilling the chicken instead of roasting adds a smoky char that's incredible, especially if you're already firing up the grill for something else. For a dairy-free version, swap the Greek yogurt for a thick plant-based yogurt and use vegan mayo, the flavor stays surprisingly close to the original.
Serving Suggestions
I love piling this into a wrap or stuffing it into a pita for a portable lunch, and it's also fantastic served over quinoa or farro if you want something heartier. A handful of toasted pine nuts or slivered almonds adds crunch and makes it feel a little more special, and a cold glass of Sauvignon Blanc on the side doesn't hurt either.
- Add crumbled feta or shaved Parmesan if you want extra richness and a salty bite.
- Toss in some roasted chickpeas for a vegetarian version that's just as satisfying.
- Serve with warm, crusty bread to mop up every last bit of that green goddess magic.
Pin It This is the kind of recipe that reminds me why I love cooking: it's simple, forgiving, and makes people happy without demanding hours of your life. I hope it becomes a regular in your kitchen, too.
Recipe FAQ
- → Can I make the Green Goddess dressing ahead of time?
Yes, the dressing can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Allow it to reach room temperature or stir well before serving, as the ingredients may separate slightly during storage.
- → Is this dish suitable for meal prep?
Absolutely. Store the dressed chicken and fresh vegetables separately in containers, then assemble just before eating to keep the greens crisp. The chicken and dressing will keep for 3-4 days refrigerated.
- → What can I substitute for the anchovies?
Omit them entirely for a vegetarian-friendly version, or add a dash of Worcestershire sauce or miso paste for depth. These alternatives provide umami flavor without the fishy taste.
- → Can I grill the chicken instead of baking?
Definitely. Grilling imparts a smoky flavor that complements the herb dressing beautifully. Grill over medium-high heat for 6-7 minutes per side until cooked through, then cube as directed.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc is ideal, as its herbaceous notes echo the fresh herbs in the dressing. Alternatively, try a light Pinot Grigio or enjoy with iced herbal tea for a non-alcoholic option.
- → How can I make this dairy-free?
Substitute the Greek yogurt with plant-based yogurt or cashew cream, and use dairy-free mayonnaise. The dressing will maintain its creamy texture and herb-forward flavor profile.