Save My neighbor handed me a bundle of fresh herbs one Saturday morning, more than I could possibly use in a week. I stood at the counter staring at all that green, wondering how to honor it before it wilted. That's when I remembered an old dressing I'd seen in a magazine years ago, something bright and creamy that could turn leftover chicken into something worth sitting down for. I pulled out my blender, tossed in yogurt, lemon, and every herb I had, and watched it transform into the most vibrant green sauce I'd ever made.
I made this for a small lunch gathering once, and everyone kept asking what was in the dressing. One friend even scraped the bowl clean with a piece of bread when she thought no one was looking. It wasn't fancy plating or a secret ingredient, just the way fresh herbs and tangy yogurt made everything taste awake and alive. Since then, I've kept a jar of this dressing in my fridge more often than not.
Ingredients
- Boneless, skinless chicken breasts: They cook quickly and stay tender if you don't overdo the time in the oven, plus they soak up the dressing beautifully.
- Olive oil: A little on the chicken before baking keeps it from drying out and adds a subtle richness.
- Kosher salt and black pepper: These are your foundation, simple seasoning that lets the herbs in the dressing shine.
- Greek yogurt: It gives the dressing body and tang without the heaviness of all mayonnaise.
- Mayonnaise: Just enough to add silky smoothness and help the dressing cling to every bite.
- Fresh lemon juice: Brightness in a bottle, it wakes up the herbs and balances the richness.
- Extra-virgin olive oil: Blended in, it makes the dressing luxurious and ties all the flavors together.
- Garlic: One clove is plenty, it hums in the background without shouting.
- Anchovy fillets: Optional, but they add a savory depth that's hard to pinpoint and impossible to regret.
- Fresh parsley, chives, and tarragon or basil: The stars of the show, they turn the dressing electric green and fill your kitchen with the smell of spring.
- Mixed salad greens: A mix of textures, romaine for crunch, arugula for pepper, spinach for tenderness.
- Cherry tomatoes: Their sweetness cuts through the richness and adds little bursts of juice.
- Cucumber: Cool, crisp, and refreshing, it balances the creaminess of the dressing.
- Avocado: Soft and buttery, it makes the salad feel more filling and a little indulgent.
Instructions
- Prep and bake the chicken:
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment. Rub the chicken breasts with olive oil, salt, and pepper, then bake for 15 minutes until just cooked through, let them rest for 5 minutes, and cut into chunks.
- Blend the Green Goddess dressing:
- While the chicken bakes, toss Greek yogurt, mayonnaise, lemon juice, olive oil, garlic, anchovies if using, and all your fresh herbs into a blender. Blend until smooth and bright green, then taste and adjust salt and pepper.
- Dress the chicken:
- In a large bowl, toss the warm chicken chunks with about half of the dressing until every piece is coated. The warmth helps the dressing soak in a little.
- Assemble the salad:
- Arrange your mixed greens, cherry tomatoes, cucumber, and avocado on a platter or individual plates. Pile the dressed chicken on top and drizzle with as much of the remaining dressing as you like.
Save There's something about the way this salad looks on the table, all that green against the colorful vegetables, that makes people lean in a little closer. It's become my go to when I want something that feels light but still satisfying, the kind of meal that doesn't weigh you down but leaves you completely content. I've served it on hot afternoons, after long walks, and even for quiet solo dinners when I just wanted to feel taken care of.
How to Store and Reheat
Keep the chicken and dressing separate from the greens if you're prepping ahead, the dressed chicken will hold in the fridge for up to two days but the greens will wilt if dressed too early. Store the extra dressing in a sealed jar for up to five days, it's perfect on roasted vegetables, grain bowls, or even as a sandwich spread. I don't recommend reheating the assembled salad, but the chicken can be gently warmed in a pan or enjoyed cold straight from the fridge.
Swaps and Variations
If you don't have tarragon, basil works beautifully and gives the dressing a slightly sweeter, more summery flavor. You can swap the chicken for grilled shrimp, roasted chickpeas, or even flaked salmon if you want to change things up. For a dairy free version, use plant based yogurt and vegan mayo, the dressing stays just as creamy and vibrant.
Serving Suggestions
This salad shines on its own, but it's even better with a slice of crusty sourdough or a handful of toasted almonds scattered on top for crunch. I've served it alongside chilled white wine on warm evenings and with iced herbal tea during lunch on the patio. It's the kind of dish that works for a casual weeknight or a lazy weekend gathering without any extra fuss.
- Add crumbled feta or shaved Parmesan for a salty, tangy finish.
- Toss in some cooked quinoa or farro to make it heartier and more filling.
- Grill the chicken instead of baking for a smoky depth that pairs beautifully with the bright dressing.
Save This is the kind of recipe that makes you feel like you know what you're doing in the kitchen, even on days when you're winging it. I hope it becomes one of those meals you turn to again and again, the one that reminds you how good simple, fresh food can be.
Recipe FAQs
- → Can I prepare the Green Goddess dressing ahead of time?
Yes, the dressing can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The flavors actually deepen over time, making it even more delicious the next day.
- → What's the best way to cook the chicken for this salad?
Baking at 200°C (400°F) for 15 minutes keeps the chicken moist and tender. For a charred exterior and smoky flavor, you can grill the seasoned breasts over medium-high heat for 6-7 minutes per side. Both methods work beautifully.
- → Are anchovies necessary for the dressing?
Anchovies are optional and add a savory umami depth. If you prefer to omit them or have dietary restrictions, the dressing remains delicious and herbaceous without them. The dish is naturally vegetarian when skipped.
- → How can I make this salad dairy-free?
Substitute the Greek yogurt with a plant-based alternative like coconut or cashew yogurt. Ensure your mayonnaise is also dairy-free. The dressing will have a slightly lighter texture but maintains its fresh, herbaceous character.
- → What vegetables can I swap in the salad base?
Feel free to customize with radishes, bell peppers, red onion, or snap peas. Leafy greens like kale, spinach, or butter lettuce all work wonderfully. Choose vegetables that appeal to you and are in season for the best flavor.
- → What beverages pair well with this salad?
A crisp Sauvignon Blanc complements the fresh herbs and bright acidity of the dressing. For non-alcoholic options, iced herbal tea—particularly mint or tarragon-infused—refreshes the palate perfectly alongside the salad.