Green Goddess Chicken Salad

My neighbor showed up one afternoon with a bowl of chicken salad so green I thought she'd added food coloring. She laughed and told me it was herbs, just herbs, blended into yogurt until they turned the dressing into something that tasted like spring in a spoon. I made it that same week and couldn't believe how much flavor came from parsley, chives, and a handful of tarragon. Now I keep extra herbs on hand just so I can whip this up whenever the craving hits.

I made this for a picnic last summer and packed the dressing separately in a jar. Everyone kept asking what was in it, and I realized it was the anchovies giving it that deep, savory kick nobody could quite name. One friend who swore she hated anchovies went back for seconds. It became our go-to for outdoor lunches after that, the kind of dish that makes people linger at the table a little longer.

Ingredients

• Boneless, skinless chicken breasts: I bake mine because it's hands-off, but grilling adds a smoky char that's wonderful if you have the time.
• Olive oil: Use it twice, once to coat the chicken and again in the dressing for richness and a silky finish.
• Greek yogurt: The tangy base that makes this dressing creamy without feeling heavy, plus it adds a good dose of protein.
• Mayonnaise: Just a couple tablespoons to round out the yogurt and give the dressing a luscious texture.
• Fresh lemon juice: Brightens everything and balances the richness, I always use fresh because bottled just doesn't taste the same.
• Garlic: One clove is enough to add a gentle bite without overpowering the fresh herbs.
• Anchovy fillets: Optional but transformative, they melt into the dressing and add a savory depth that's impossible to replicate.
• Fresh parsley, chives, and tarragon or basil: The heart of the dressing, their green flavor is what makes this salad sing.
• Mixed salad greens: I like a mix of romaine for crunch, arugula for peppery bite, and spinach for a mellow base.
• Cherry tomatoes: Halved so they burst with sweetness in every bite.
• Cucumber: Adds a refreshing crunch and helps keep the salad light.
• Avocado: Creamy and rich, it ties the whole salad together and makes it feel indulgent.

Instructions

Prep the chicken:

Preheat your oven to 200°C (400°F) and line a baking tray with parchment. Rub the chicken breasts all over with olive oil, salt, and pepper, then bake for 15 minutes until the juices run clear.

Rest and chop:

Let the chicken rest for 5 minutes so it stays juicy, then cut it into bite-sized chunks about 2 cm thick. The resting step matters more than you'd think.

Blend the dressing:

Toss the yogurt, mayo, lemon juice, olive oil, garlic, anchovies if using, and all the fresh herbs into a blender. Buzz it until it's smooth and bright green, then taste and adjust the salt and pepper.

Dress the chicken:

In a big bowl, toss the warm chicken chunks with half the dressing until every piece is coated. The warmth helps the flavors soak in.

Build the salad:

Spread your greens, tomatoes, cucumber, and avocado on a platter or divide them among plates. Top with the dressed chicken and drizzle with as much extra dressing as you like.

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The first time I served this to my family, my dad asked if it was health food. I told him it was just a salad, and he shrugged and went back for thirds. Later he admitted the dressing made him forget he was eating something good for him. That's when I knew this recipe was a keeper, it sneaks vegetables and lean protein past even the pickiest eaters.

Making It Your Own

If you're not into chicken, this dressing works beautifully over grilled shrimp or even roasted chickpeas for a vegetarian version. I've also stirred it into pasta salad and used it as a dip for raw vegetables when I needed a quick snack. The herbs are flexible too, swap in dill or mint if that's what you have, and the dressing will take on a whole new personality.

Storage and Leftovers

The dressing keeps in the fridge for up to three days in a sealed jar, though the color will darken a bit as the herbs oxidize. I like to make a double batch and use it throughout the week on different salads and grain bowls. The dressed chicken is best eaten fresh, but if you have leftovers, store them separately from the greens and reassemble when you're ready to eat.

Serving Suggestions

This salad is light enough for a warm evening but satisfying enough to feel like a real meal. I serve it with crusty sourdough or a handful of toasted almonds scattered on top for extra crunch. It pairs beautifully with a chilled glass of Sauvignon Blanc or even a tall glass of iced mint tea if you want to keep things alcohol-free.

• Add crumbled feta or goat cheese for a tangy, creamy contrast.
• Toss in cooked quinoa or farro to make it heartier and more filling.
• Garnish with extra fresh herbs and a squeeze of lemon right before serving.

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This salad has become my answer to those nights when I want something that feels special but doesn't require much effort. Every time I make it, I'm reminded that the best meals are often the simplest ones, just good ingredients treated with a little care.

Recipe Questions

→ Can I prepare this ahead of time?

Cook and chill the chicken up to 2 days ahead. Make the dressing up to 1 day in advance and store in an airtight container. Assemble the salad just before serving to keep greens crisp and textures intact.

→ What's the best way to cook the chicken?

Baking at 200°C ensures even cooking without drying out the meat. For extra flavor, grill the chicken breasts over medium-high heat for 6-7 minutes per side. Pan-searing in a hot skillet also works well. Always let it rest 5 minutes before cutting.

→ Are anchovies necessary for the dressing?

Anchovies add a subtle umami depth that enhances the herb flavors, but they're completely optional. The dressing tastes delicious without them. If you prefer vegetarian or vegan versions, simply omit them or use miso paste for similar savory complexity.

→ How can I make this dairy-free?

Substitute Greek yogurt with coconut yogurt or cashew cream and use dairy-free mayonnaise. The dressing will be slightly different in texture but equally flavorful. Ensure any mayo alternative doesn't contain eggs if you have egg allergies.

→ What vegetables pair well as additions?

Try adding radishes for crunch, bell peppers for sweetness, or blanched green beans for earthiness. Corn kernels, beets, or shredded carrots complement the herb dressing nicely. Keep raw vegetables separate until serving to maintain crispness.

→ How long does the leftover dressing keep?

Store covered in the refrigerator for up to 3 days. The dressing may thicken slightly as it sits; thin it with lemon juice or water when needed. Don't freeze, as the yogurt base will separate upon thawing.