Green Goddess Chicken Salad is a fresh and tasty meal that combines tender chicken, crisp greens, and a creamy, herby dressing that really lifts the flavors. It’s got a wonderful mix of textures—from juicy chicken pieces to crunchy veggies, all coated in that bright, green sauce that feels light but satisfying.
I love making this salad when I want something healthy but still filling. The Green Goddess dressing is my favorite part—it’s packed with herbs like tarragon and parsley and a little tang from lemon and yogurt or mayo. I usually double the dressing so I can drizzle extra on top or use it as a dip for veggies on the side.
One of my favorite ways to enjoy this salad is by serving it on a bed of fresh lettuce or even stuffed inside a pita for a quick lunch. It’s perfect for warm days or anytime you want something cool and refreshing that doesn’t feel heavy. Plus, it’s a great way to use up leftover cooked chicken, making it a go-to recipe around here!
Key Ingredients & Substitutions
Chicken: Use cooked chicken breast for tender, juicy bites. Leftover or rotisserie chicken works well and saves time. For a lighter option, grilled or poached chicken breast is great.
Romaine Lettuce: It adds crunch and freshness. You can swap with butter lettuce, spinach, or mixed greens if you prefer a softer texture.
Fresh Herbs: Parsley, dill, tarragon, and chives give this salad its bright, herby flavor. If you don’t have tarragon, try basil or oregano. Fresh herbs are best, but dried can be used sparingly in a pinch.
Green Goddess Dressing Base: Mayonnaise and sour cream or Greek yogurt make the dressing creamy. For a healthier twist, just use Greek yogurt or a mix with avocado for creaminess.
Veggies: Tomatoes and cucumber bring juiciness and crunch. Kalamata olives add a salty tang but can be left out if you prefer milder flavors.
How Can I Make the Green Goddess Dressing Smooth and Flavorful?
Blending the dressing well is key for a creamy texture and balanced flavor:
- Use a blender or food processor for best results. This mixes the herbs evenly with the mayo and yogurt.
- Add the fresh lemon juice and garlic gradually to avoid overpowering the herbs.
- Thin the dressing with water or milk in small amounts to get just the right consistency—drizzly but thick enough to coat salad.
- Taste and adjust salt and pepper before tossing. The dressing should taste bright, fresh, and herb-packed.
Making the dressing ahead lets the flavors deepen. Store it covered in the fridge for up to two days for an even richer taste when you serve.
Equipment You’ll Need
- Blender or food processor – I find it easiest to blend the dressing until smooth and creamy. It ensures that all those herbs are nicely mixed in.
- Large mixing bowl – perfect for tossing everything together without mess.
- Sharp knife and cutting board – for chopping the lettuce, herbs, and veggies easily.
- Measuring spoons and cups – to ensure your ingredients are just right.
Flavor Variations & Add-Ins
- Swap grilled shrimp or turkey for chicken for a different protein twist that’s equally light and tasty.
- Mix in chopped avocado or feta cheese for extra creaminess and flavor.
- Add sliced roasted bell peppers or red onion for extra crunch and sweetness.
- Use cilantro or basil instead of dill and parsley for a different herbal profile.
How to Make Green Goddess Chicken Salad
Ingredients You’ll Need:
For the Salad:
- 2 cooked chicken breasts, shredded or sliced
- 4 cups romaine lettuce, chopped
- 1 cup grape or cherry tomatoes, halved
- 1 cup cucumber, sliced or chopped
- 1/4 cup Kalamata olives, pitted and halved (optional)
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh dill, chopped (plus extra for garnish)
For the Green Goddess Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp fresh lemon juice
- 1 clove garlic, minced
- 2 tbsp fresh tarragon, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives or green onions, chopped
- Salt and pepper to taste
- 1 to 2 tbsp water or milk (to thin dressing if needed)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, including chopping and mixing. No cooking required if you use pre-cooked chicken. You can make the dressing ahead for even fresher flavors. Toss everything together just before serving for the best crunch.
Step-by-Step Instructions:
1. Prepare the Dressing:
Place mayonnaise, sour cream or Greek yogurt, lemon juice, garlic, tarragon, parsley, chives, salt, and pepper into a blender or food processor. Blend until smooth and creamy. If the dressing is too thick, add water or milk one tablespoon at a time until it reaches your preferred consistency. Taste and adjust seasoning if needed.
2. Prepare the Salad Ingredients:
Chop the romaine lettuce and place it in a large salad bowl. Halve the grape or cherry tomatoes and slice the cucumber. Add Kalamata olives if you’re using them.
3. Add Herbs and Chicken:
Stir in the chopped parsley, dill, and shredded or sliced chicken breast.
4. Toss the Salad:
Pour the Green Goddess dressing over the salad and gently toss until all ingredients are well coated.
5. Serve:
Garnish with a little extra fresh dill or parsley if you like. Serve immediately and enjoy your fresh, herby Green Goddess Chicken Salad!
Can I Use Rotisserie Chicken for This Salad?
Absolutely! Rotisserie chicken is a convenient shortcut and works perfectly in this recipe. Just shred or slice the meat and add it directly to the salad.
How Long Will the Salad Keep in the Fridge?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible to prevent the lettuce from getting soggy.
Can I Make the Dressing Ahead of Time?
Yes! The Green Goddess dressing tastes even better after sitting for a few hours. Store it in a sealed jar or container in the fridge for up to 2 days and give it a quick stir before using.
What Can I Substitute for Fresh Tarragon?
If you don’t have fresh tarragon, try using fresh basil or dried tarragon (use about half the amount if dried). It won’t be quite the same, but it will still add great flavor.
