Pin it The blender hums louder than I expected, turning pale yogurt and fistfuls of green herbs into something almost neon. My kitchen smells like a garden after rain. I pull the lid off and taste the dressing straight from the blade, a little thrill every time, cool and tangy and alive. This salad happened on a Tuesday when I had leftover chicken and too much parsley, and now it's the thing I crave when the weather turns warm.
I made this for a friend who swore she didn't like salads, and she scraped her bowl clean, then asked for the recipe on her phone before she left. We sat outside with iced tea and she kept saying the dressing tasted like summer, which made me laugh because it was only April. She texted me a photo the next week, her own version with grilled chicken and extra avocado. That's when I knew this one was a keeper.
Ingredients
- Boneless, skinless chicken breasts: I like them for their clean flavor and how quickly they bake, though thighs work too if you prefer something juicier.
- Olive oil: A little drizzle keeps the chicken from drying out in the oven and adds a subtle richness.
- Kosher salt and black pepper: Simple seasoning that lets the dressing do the talking without competing flavors.
- Greek yogurt: The creamy base that makes the dressing tangy and thick, lighter than sour cream but just as satisfying.
- Mayonnaise: Just a spoonful smooths out the yogurt and gives the dressing body.
- Fresh lemon juice: Brightness in liquid form, it wakes up every herb and balances the richness.
- Extra-virgin olive oil: Adds a fruity, peppery note that makes the dressing feel luxurious.
- Garlic: One clove is enough to add warmth without overpowering the delicate herbs.
- Anchovy fillets: Optional but transformative, they melt into the dressing and add a savory depth you can't quite name.
- Fresh parsley: The backbone of the dressing, grassy and clean, it turns everything green.
- Fresh chives: Mild onion flavor that doesn't bite, just a gentle hum in the background.
- Fresh tarragon or basil: Tarragon is my favorite for its anise-like sweetness, but basil works when I can't find it.
- Mixed salad greens: I grab whatever looks crisp at the store, usually a mix of romaine, arugula, and spinach for varied texture.
- Cherry tomatoes: Their sweetness bursts against the tangy dressing, and halving them makes every bite juicy.
- Cucumber: Cool and crunchy, it adds a refreshing snap that balances the creamy chicken.
- Avocado: Silky and mild, it turns this into a meal that feels indulgent but light.
Instructions
- Prepare the oven and chicken:
- Preheat your oven to 200 degrees C and line a baking tray with parchment so nothing sticks. Rub the chicken breasts all over with olive oil, salt, and pepper, then lay them on the tray and slide it into the oven for 15 minutes until the meat feels firm and springs back when you press it.
- Rest and chop the chicken:
- Let the chicken sit for 5 minutes after it comes out so the juices settle back in, then cut it into rough chunks about the size of a walnut. The edges will soak up the dressing beautifully.
- Blend the Green Goddess dressing:
- Toss the yogurt, mayo, lemon juice, olive oil, garlic, anchovies if using, and all the fresh herbs into a blender or food processor. Buzz it until smooth and vivid green, scraping down the sides once, then taste and adjust with salt and pepper.
- Dress the chicken:
- Put the warm chicken chunks in a large bowl and pour in half the dressing, tossing gently with a spoon until every piece is coated. The warmth helps the dressing cling and seep in.
- Assemble the salad:
- Spread the mixed greens across a big platter or divide them among plates, then scatter the tomatoes, cucumber slices, and avocado on top. Pile the dressed chicken in the center.
- Finish and serve:
- Drizzle the remaining dressing over everything, as much as you like, and serve right away while the greens are still crisp.
Pin it I brought this to a potluck once and someone asked if I'd bought it from a fancy cafe downtown. I didn't correct them right away, just smiled and watched people go back for seconds. Later I admitted I'd made it in under half an hour and three people immediately pulled out their phones to take notes. It felt good, like sharing a secret that wasn't really a secret at all, just something simple done right.
How to Store and Reheat
Keep the dressed chicken separate from the greens if you're planning leftovers, stored in an airtight container in the fridge for up to three days. The salad components, tomatoes, cucumber, and avocado, keep best when prepped fresh, though the dressing itself lasts nearly a week and tastes even better the next day. I never reheat the chicken, I just let it come to room temperature for ten minutes before tossing it back with the greens.
Ways to Make It Your Own
Grill the chicken instead of baking it for a smoky char that plays beautifully with the herby dressing. Swap the tarragon for dill if you want something more pickle-sharp, or try mint for a sweeter, brighter twist. I've made this with leftover rotisserie chicken on nights when I didn't want to turn on the oven, and it worked perfectly. You can also skip the anchovies entirely if you're feeding someone who's squeamish, though you'll lose a little of that umami depth.
Serving Suggestions
This salad stands alone as a full meal, but I sometimes serve it with warm pita or a slice of sourdough toast for scooping up extra dressing. A handful of toasted almonds or sunflower seeds adds crunch that makes every bite more interesting. On hot days I pair it with sparkling water and lemon, and on cooler evenings a crisp white wine feels just right.
- Add crumbled feta or shaved Parmesan for extra richness.
- Toss in cooked quinoa or farro to make it heartier.
- Serve with a side of roasted sweet potato wedges for a more filling plate.
Pin it Every time I make this I remember why I fell in love with it, the way something so green and simple can feel like a celebration. I hope it becomes one of those recipes you return to again and again, the kind that fits into your life without asking for much but gives back plenty.
Recipe Questions & Answers
- → Can I prepare this ahead of time?
Yes, you can make the Green Goddess dressing up to 2 days ahead and store it in an airtight container. Cook the chicken the morning of serving or the day before. Assemble the salad just before eating to keep greens crisp and fresh.
- → What's a good substitute for anchovies in the dressing?
Omit anchovies entirely for a vegetarian option, or add a splash of Worcestershire sauce or a pinch of sea salt for depth. Both work beautifully without altering the vibrant herb profile.
- → How should I cook the chicken for best results?
Baking at 200°C (400°F) for 15 minutes keeps the chicken moist and tender. For extra flavor, try grilling over medium heat for 6-7 minutes per side. Avoid overcooking to maintain juiciness.
- → Is this salad dairy-free?
The traditional version uses Greek yogurt and mayonnaise, so it's not dairy-free. For a dairy-free version, substitute plant-based yogurt and use vegan mayo. The dressing will be equally delicious and creamy.
- → What pairs well with this salad?
Serve with crusty bread, toasted nuts, or whole grain crackers for added texture. A crisp Sauvignon Blanc or iced herbal tea complements the fresh herb flavors beautifully.
- → Can I make the dressing without a blender?
Absolutely. Finely mince all herbs and garlic by hand, then whisk everything together in a bowl until well combined. The texture will be slightly chunkier but equally flavorful and delicious.