Pin It My neighbor handed me a jar of fresh herbs from her garden on a hot June afternoon, and I had no plan for dinner. I remembered reading about Green Goddess dressing somewhere, that bright, herby sauce from the 1920s that disappeared for decades before making a comeback. I tossed some leftover roast chicken with a quick blender dressing made from her parsley, chives, and tarragon, piled it over greens, and ate it standing at the counter. It was so good I made it again the next night, this time on purpose.
I brought this to a potluck once, worried it looked too simple next to the lasagnas and casseroles. By the end of the night, three people asked for the recipe and one friend admitted she ate it straight from the serving bowl with a spoon when no one was looking. That dressing has a way of turning skeptics into believers.
Ingredients
- Boneless, skinless chicken breasts: They bake up tender and mild, the perfect blank canvas for the bold dressing, but thighs work beautifully if you prefer dark meat.
- Olive oil: A drizzle on the chicken before baking keeps it moist and adds a hint of richness without any fuss.
- Greek yogurt: It gives the dressing body and tang without the heaviness of all mayonnaise, and sneaks in extra protein too.
- Fresh lemon juice: Brightens everything and cuts through the creaminess, use a real lemon, not the bottled stuff.
- Garlic: One clove is plenty, it mellows in the blender and adds a gentle warmth rather than a sharp bite.
- Anchovy fillets: Optional but magical, they dissolve into the dressing and add a savory depth that no one can quite name.
- Fresh parsley, chives, and tarragon: The holy trinity here, their flavors layer and bloom in a way dried herbs never will.
- Mixed salad greens: Use whatever looks good at the market, a mix of textures and slight bitterness balances the creamy chicken.
- Cherry tomatoes, cucumber, avocado: These add color, crunch, and creaminess, turning the salad into a full meal you actually want to eat.
Instructions
- Bake the chicken:
- Preheat your oven to 200 degrees Celsius and line a baking tray with parchment to save yourself scrubbing later. Rub the chicken breasts with olive oil, salt, and pepper, then bake for 15 minutes until the juices run clear and the meat is just firm to the touch.
- Let it rest and chop:
- Give the chicken 5 minutes to rest so the juices settle back in, then cut it into bite sized chunks. Warm chicken works beautifully here, but room temperature is lovely too.
- Blend the Green Goddess dressing:
- Toss the yogurt, mayonnaise, lemon juice, olive oil, garlic, anchovies if using, and all those fresh herbs into a blender or food processor. Blend until smooth and bright green, then taste and adjust the salt and pepper until it sings.
- Dress the chicken:
- In a large bowl, toss the warm chicken chunks with half the dressing, making sure every piece gets coated. The chicken will soak up the flavors as it sits.
- Arrange the salad:
- Spread your greens, tomatoes, cucumber, and avocado across a big platter or divide among plates. Pile the dressed chicken on top and drizzle with as much extra dressing as your heart desires.
Pin It My sister, who claims to hate salads, ate two bowls of this and declared it didnt count as rabbit food. Sometimes the right dressing changes everything.
Make It Your Own
Grilling the chicken instead of baking adds a smoky char that plays beautifully with the herby dressing. If youre dairy free, swap the Greek yogurt for a thick plant based version and use vegan mayo. I have also made this with leftover rotisserie chicken on nights when I could not be bothered to turn on the oven, and it tasted just as good.
Storing and Serving
Keep the dressed chicken and the salad components separate if youre meal prepping, then assemble just before eating so the greens stay crisp. The dressing keeps in a jar in the fridge for up to three days and is incredible on roasted vegetables, grain bowls, or even as a dip for raw veggies. If the dressing thickens too much in the fridge, whisk in a teaspoon of water to loosen it back up.
Pairing and Extras
A crisp Sauvignon Blanc is perfect here, the acidity mirrors the lemon and the wine does not fight with the herbs. Iced herbal tea works too, especially something with mint or lemon balm. I like to serve this with warm crusty bread to soak up any extra dressing, or scatter toasted almonds or sunflower seeds over the top for crunch.
- Try adding thinly sliced radishes for a peppery bite and a pop of color.
- If you have leftover dressing, it doubles as a fantastic marinade for shrimp or tofu.
- This salad travels well to picnics if you pack the dressing separately in a small jar.
Pin It This is the kind of recipe that makes you feel capable and nourished at the same time, no fuss, just good food that tastes like you care. I hope it becomes a staple in your kitchen the way it has in mine.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can cook the chicken and prepare the dressing up to 24 hours in advance. Store both separately in airtight containers. Assemble the salad just before serving to keep the greens crisp.
- → What's a good substitute for anchovies?
Anchovies are optional and add umami depth. If you prefer to omit them, the dressing is still delicious without. For extra savory flavor, try miso paste or Worcestershire sauce instead.
- → How should I cook the chicken for best results?
Baking at 200°C ensures moist, tender chicken. For added flavor, you can grill the chicken breasts over medium-high heat for 6-7 minutes per side, or pan-sear them in a hot skillet with olive oil.
- → Is this salad suitable for meal prep?
Absolutely. Keep the components separate—dressed chicken, greens, and fresh vegetables—in individual containers for up to 3 days. Combine them when ready to eat for maximum freshness and crispy greens.
- → What beverages pair well with this salad?
A crisp Sauvignon Blanc complements the herbaceous dressing beautifully. For non-alcoholic options, try iced herbal tea, sparkling lemon water, or a fresh green juice.
- → Can I make this dairy-free?
Yes, substitute Greek yogurt with dairy-free yogurt and use vegan mayonnaise. The dressing will maintain its creamy texture and herbaceous flavor while accommodating dairy-free diets.