Green Goddess Chicken Salad is a fresh, creamy, and light dish that combines tender chicken with crisp greens and a zesty, herb-filled dressing. The star of the salad is the Green Goddess dressing—a blend of herbs like tarragon, chives, and parsley, whipped together with mayo and sour cream for a cool, tangy taste that makes every bite pop. It’s a perfect mix of creamy and crunchy textures with juicy chicken pieces and fresh veggies.
I love making this salad when I want something that feels satisfying but not too heavy. What’s great about it is that it comes together quickly and you can toss in whatever veggies you have on hand—cucumbers, celery, or even peas work wonders. I usually whip up a batch of the dressing myself because it makes such a difference to have those bright herbal flavors fresh.
My favorite way to serve Green Goddess Chicken Salad is over a bed of crunchy lettuce with some toasted bread on the side, or stuffed into a soft pita when I’m in the mood for a handheld meal. It’s also a wonderful dish to bring to gatherings because it feels fancy but is really easy to make ahead. Honestly, it’s the kind of salad that everyone seems to enjoy, and I always get asked for the recipe when I bring it along!
Key Ingredients & Substitutions
Chicken breasts: Choose fresh, boneless chicken breasts for tender and juicy meat. You can swap for cooked rotisserie chicken to save time without losing flavor.
Fresh herbs: Parsley, chives, and tarragon bring brightness to the dressing. If you can’t find tarragon, try basil or dill as a mild substitute.
Avocado: Adds creaminess and healthy fats. If you don’t like avocado, cucumber or green bell pepper provide crunch without overpowering the flavor.
Mayonnaise and sour cream: These form the creamy base of the dressing. For a lighter option, swap sour cream with Greek yogurt or use a mayo-yogurt mix.
Anchovy paste: Optional but gives an umami boost to the dressing. If you prefer no anchovies, a splash of soy sauce or capers can add a similar depth.
How Do I Cook Chicken to Keep It Juicy and Flavorful?
Cooking chicken breasts can be tricky since they dry out easily. Here’s my simple method to avoid that:
- Pat chicken dry and season well on both sides.
- Heat a skillet with olive oil until hot but not smoking.
- Cook chicken over medium-high heat for about 5-7 minutes per side—don’t move it around so it gets a nice brown crust.
- Once cooked through, let the chicken rest for 5 minutes before slicing; this keeps juices locked inside.
This method gives you juicy and flavorful chicken that shines in your salad every time.
Equipment You’ll Need
- Skillet – I find a good skillet ideal for quickly cooking the chicken while getting a nice sear.
- Chef’s knife – for chopping herbs, veggies, and slicing the cooked chicken easily.
- Cutting board – a sturdy surface to prep all your ingredients safely and neatly.
- Mixing bowls – to make the dressing and toss the salad ingredients together.
- Measuring spoons and cups – for accurate ingredient amounts, ensuring the dressing is just right.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or chickpeas to make it vegetarian or add seafood flavor.
- Add crumbled feta or goat cheese for extra tangy creaminess.
- Mix in sliced radishes or bell peppers for extra crunch and color.
- Use fresh basil or cilantro instead of tarragon for a different herby taste.
Green Goddess Chicken Salad
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Salad:
- 4 cups mixed lettuce (romaine, kale, or your choice), chopped
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
For the Green Goddess Dressing:
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh tarragon, finely chopped
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon anchovy paste (optional, for authentic taste)
- 1 small garlic clove, minced
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 20 minutes to make from start to finish. Most of the time is cooking and resting the chicken. The rest is quick chopping and mixing your fresh salad ingredients with the creamy dressing. Perfect for a fast, fresh meal!
Step-by-Step Instructions:
1. Cook the Chicken:
Season the chicken breasts with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Cook the chicken for 5 to 7 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and let it rest for 5 minutes to keep it juicy.
2. Make the Green Goddess Dressing:
While the chicken rests, mix the mayonnaise, sour cream (or Greek yogurt), lemon juice, anchovy paste (if using), minced garlic, parsley, chives, tarragon, and freshly ground black pepper in a bowl. Stir well until the dressing is smooth and creamy.
3. Assemble the Salad:
Chop your mixed lettuce and put it into a large bowl. Add the diced avocado, halved cherry tomatoes, and diced cucumber. Cut the rested chicken into strips or bite-sized pieces and add it to the salad bowl.
4. Toss and Serve:
Pour the Green Goddess dressing over the salad and toss everything gently until well coated. Taste and add salt or pepper if needed. Serve right away to enjoy the fresh flavors and creamy texture.
Can I Use Cooked or Rotisserie Chicken Instead of Cooking It Fresh?
Yes! Using pre-cooked or rotisserie chicken is a great time-saver. Just shred or dice it and add directly to the salad before tossing with the dressing.
What Can I Substitute for Fresh Tarragon?
If you don’t have fresh tarragon, basil or dill make nice substitutes that still keep the dressing bright and herbaceous.
How Should I Store Leftovers?
Store any leftover salad and dressing separately in airtight containers in the fridge. The salad is best eaten within 1-2 days for freshness, and the dressing can last up to 4 days.
Can I Make the Dressing Ahead of Time?
Absolutely! The Green Goddess dressing tastes even better after sitting for a few hours. Make it a day ahead and store in the fridge tightly covered.