Green Goddess Chicken Salad (Printable)

Herb-seasoned chicken tossed in creamy green goddess dressing served over fresh mixed greens with tomatoes and cucumber.

# 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, 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. Rub chicken breasts with olive oil, salt, and pepper. Place on the tray and bake for 15 minutes until cooked through. Remove and let rest 5 minutes, then cut into 3/4-inch chunks.
02 - 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.
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 and drizzle with remaining dressing as desired.
05 - Serve immediately for optimal freshness and texture.

# Expert Tips:

01 -
  • The dressing is so good you'll want to eat it with a spoon, and leftovers make every sad desk lunch feel like a picnic.
  • It comes together faster than ordering takeout, and the chicken stays juicy every single time if you don't overcook it.
  • You can make the dressing two days ahead, which means dinner is just assembly when you're too tired to think.
02 -
  • Don't skip the resting step after roasting the chicken, I learned this the hard way when I sliced into it immediately and watched all the moisture pool on my board.
  • If your dressing feels too thick, thin it with a tablespoon of water or extra lemon juice until it drizzles like you want it to.
  • The dressing gets even better after sitting in the fridge for a few hours as the flavors marry, so make it ahead if you can.
03 -
  • Pound the chicken breasts to an even thickness before roasting so they cook at the same rate and you don't end up with one dry end.
  • Taste the dressing before you toss the chicken in it, because it's much easier to adjust seasoning before everything is mixed together.
  • If you're serving this for guests, plate it on individual dishes instead of a big platter so everyone gets a perfect ratio of greens to chicken to avocado.
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