Green Goddess Chicken Salad (Printable)

Herb-infused yogurt dressing coats tender chicken served over fresh mixed greens with tomatoes, cucumber, and avocado.

# What You’ll 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
16 - 1 cup cherry tomatoes, halved
17 - 1 small cucumber, sliced
18 - 1 small avocado, sliced

# How To Make It:

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 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.
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 dressed chicken.
06 - Drizzle with remaining dressing as desired and serve immediately.

# Expert Advice:

01 -
  • The dressing does all the heavy lifting, turning plain chicken into something youll crave again by Thursday.
  • It comes together fast enough that you can make it on a weeknight without feeling like youre performing.
  • Leftovers actually improve as the flavors soak in overnight.
  • You can swap the protein or skip it entirely and the salad still feels complete.
02 -
  • Overbaking the chicken turns it into rubber, so set a timer and check it at 15 minutes, it should be just done.
  • Blending the herbs with the yogurt base keeps the dressing smooth instead of chunky, which makes it coat everything evenly.
  • If the dressing seems too thick, add a teaspoon of water at a time until it drizzles nicely.
03 -
  • Use the freshest herbs you can find, wilted or old herbs make the dressing taste dull and muddy.
  • Dont skip the anchovies unless you have to, they add umami depth without making anything taste fishy.
  • Toss the chicken while its still slightly warm so the dressing absorbs better and clings to every piece.
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