Green Goddess Chicken Salad is a fresh and tasty twist on a classic chicken salad, packed with bright herbs, crisp veggies, and tender chicken pieces tossed in a creamy, tangy dressing. The star here is the Green Goddess dressing, which gives the salad a wonderful zing with flavors like lemon, garlic, and lots of fresh herbs. You’ll love the mix of crunchy celery and juicy chicken that makes every bite satisfying and refreshing.
I always turn to this salad when I want something light but filling. I like to add a little extra chopped fresh parsley or tarragon, just to boost the herby flavor, and it never fails to impress guests or family at lunch. It’s one of those dishes where the flavors come together so nicely that you want to keep going back for more. Plus, it’s super easy to make ahead and tastes even better after it has a little time to chill in the fridge.
My favorite way to enjoy the Green Goddess Chicken Salad is scooped onto toasted bread for a quick sandwich, or simply spooned over a bed of mixed greens for a fast and healthy meal. It also works great as a picnic dish or a light weeknight dinner. No matter how you serve it, it’s a winner for those days when you want something fresh, flavorful, and just a little bit special.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast works best here for a tender, mild flavor. Rotisserie chicken is a great shortcut. For a lighter option, use grilled chicken or shredded turkey.
Greens: A mix of romaine, arugula, radicchio, and red leaf gives a nice balance of crisp, peppery, and slightly bitter notes. Use whatever greens you have on hand for variety.
Avocado: Adds creaminess and healthy fats. If you want, you can swap it with diced cucumber for a fresh crunch or skip it for less fat.
Green Goddess Dressing: The blend of fresh herbs like parsley, chives, and tarragon gives the dressing its unique bright flavor. If you can’t find tarragon, extra parsley or dill works well. Greek yogurt makes a lighter dressing than sour cream, and anchovies add a subtle umami punch but are optional.
How Can You Make the Dressing Smooth and Well-Balanced?
The dressing is the heart of this salad, so getting the right texture and flavor matters.
- Use a food processor or blender to get a creamy, smooth dressing. This helps the herbs blend evenly.
- Start with less lemon juice and add more to taste to control the tanginess.
- Add water one tablespoon at a time to thin the dressing, but avoid making it too runny.
- Don’t skip seasoning with salt and pepper; this brings out all the fresh flavors.
By balancing tangy, creamy, and herbal notes, you get a dressing that brightens the salad without overpowering it.
Equipment You’ll Need
- Food processor or blender – I find it makes the dressing smooth and easy to combine all the herbs and garlic.
- Large salad bowl – perfect for mixing all the ingredients without spilling.
- Cutting board and sharp knife – for chopping herbs, celery, and preparing the chicken and vegetables.
- Measuring cups and spoons – to ensure the dressing ingredients are just right.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or tuna to change the protein. It adds a different texture and flavor.
- Mix in crumbled feta or goat cheese for a tangy, creamy twist.
- Add toasted nuts like walnuts or almonds for extra crunch and flavor.
- Use fresh herbs like basil or mint in place of or in addition to the original herbs for a fresh, new taste.
Green Goddess Chicken Salad
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, shredded or chopped
- 4 cups mixed salad greens (romaine, arugula, red leaf, radicchio)
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 2 stalks celery, sliced
- 2 tablespoons fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
For the Green Goddess Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1 garlic clove, minced
- 1/2 cup fresh parsley leaves
- 1/4 cup fresh chives
- 2 tablespoons fresh tarragon leaves (or substitute with more parsley or dill)
- 2 anchovy fillets or 1 teaspoon anchovy paste (optional)
- Salt and freshly ground black pepper, to taste
- 2–3 tablespoons water, to thin dressing as needed
Time Needed:
This recipe takes about 15 minutes to prepare, including making the dressing, chopping, and assembling the salad. No cooking is needed if you use pre-cooked chicken, making it a quick and fresh meal option.
Step-by-Step Instructions:
1. Make the Green Goddess Dressing:
In a food processor or blender, add mayonnaise, sour cream (or Greek yogurt), lemon juice, garlic, parsley, chives, tarragon, and anchovies if you’re using them. Blend everything until smooth and creamy. Add water one tablespoon at a time to reach the dressing consistency you like. Taste and add salt and pepper as needed. Set the dressing aside.
2. Assemble the Salad:
In a large bowl, combine the mixed salad greens, shredded chicken, diced avocado, halved cherry tomatoes, sliced celery, and chopped dill and parsley. Gently toss to mix all the ingredients.
3. Dress the Salad:
Pour the Green Goddess dressing over the salad. Toss gently but thoroughly so all the pieces get coated with the creamy dressing. Be careful when tossing to keep the avocado chunks intact.
4. Serve and Enjoy:
Serve the salad immediately on individual plates or keep it in the bowl for sharing. Garnish with extra dill or parsley if you like. It’s delicious on its own or with a slice of crusty bread!
Can I Use Rotisserie Chicken Instead of Cooking Chicken Breast?
Absolutely! Rotisserie chicken is a great shortcut and adds extra flavor. Just shred or chop the cooked meat and use it directly in the salad.
How Can I Make the Dressing Without Anchovies?
No problem! You can simply skip the anchovies if you prefer. The fresh herbs and lemon juice still make a flavorful, creamy dressing.
Can I Prepare This Salad Ahead of Time?
Yes! Prepare the dressing and chop ingredients in advance, but add avocado and dress the salad just before serving to keep it fresh and prevent browning.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible and toss again before serving.