Description
This Green Goddess Chicken Salad combines tender oven-baked chicken breast with a vibrant, creamy herb-packed Green Goddess dressing. Fresh mixed greens, cherry tomatoes, cucumber, and avocado bring crispness and color to this healthy, flavorful salad perfect for a light lunch or dinner.
Ingredients
Scale
Chicken and Salad
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 small cucumber, sliced
- 1 small avocado, sliced
Green Goddess Dressing
- 2/3 cup Greek yogurt
- 2 tbsp mayonnaise
- 2 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- 1 clove garlic, minced
- 2 anchovy fillets, optional, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh tarragon or basil, chopped
- Salt and pepper, to taste
Instructions
- Preheat Oven and Prepare Baking Station: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper to prevent sticking and ensure easy cleanup.
- Season and Bake Chicken: Rub the chicken breasts with olive oil, kosher salt, and black pepper. Place them on the prepared baking tray, then bake in the preheated oven for about 15 minutes until the chicken is cooked through. Let the cooked chicken rest for 5 minutes to retain juices before cutting into 3/4-inch chunks.
- Prepare Green Goddess Dressing: While the chicken bakes, combine Greek yogurt, mayonnaise, fresh lemon juice, extra-virgin olive oil, minced garlic, finely chopped anchovy fillets (if using), fresh parsley, chives, and tarragon or basil in a blender or food processor. Blend until smooth. Taste and season with salt and pepper as needed.
- Coat Chicken with Dressing: Place the chicken chunks in a large bowl and toss with half of the prepared Green Goddess dressing until the chicken is evenly coated.
- Assemble Salad: Arrange the mixed salad greens, halved cherry tomatoes, sliced cucumber, and avocado slices on a serving platter or individual plates. Top with the dressed chicken.
- Finish and Serve: Drizzle the remaining Green Goddess dressing over the salad as desired. Serve the salad immediately to enjoy its freshness and vibrant flavors.
Notes
- For a dairy-free version, substitute Greek yogurt and mayonnaise with vegan alternatives.
- Anchovy fillets add authentic umami flavor but can be omitted for a milder taste.
- Fresh herbs are key to the dressing’s bright flavor—feel free to experiment with basil, tarragon, or parsley based on preference.
- Allowing the chicken to rest after baking keeps it juicy and tender.
- This salad makes an excellent meal prep option if dressing is added just before serving to keep greens crisp.
