Save My neighbor handed me a bowl of this salad over the fence one July afternoon, and I practically licked it clean before asking what on earth made it taste so bright and alive. She laughed and said it was just herbs, yogurt, and a little anchovy magic. I went inside, pulled every green thing from my crisper, and have been making my own version ever since.
I started making this when my sister went gluten-free and was tired of sad desk lunches. She'd come over every Sunday, and we'd prep a big batch together, laughing at how green our fingers got from all the chopping. Now she texts me photos whenever she makes it on her own, always with some wild addition like roasted chickpeas or pickled onions.
Ingredients
- Boneless, skinless chicken breasts: I like these because they cook evenly and soak up the dressing beautifully, but thighs work too if you prefer darker meat.
- Olive oil: Use a mild one for cooking the chicken and save your fanciest bottle for the dressing where it really shines.
- Greek yogurt: This is the creamy base that keeps things tangy and light without feeling heavy.
- Mayonnaise: Just a little adds richness and helps the dressing cling to every bite.
- Fresh lemon juice: Brightens everything up and cuts through the richness, I always use a little extra.
- Garlic: One clove is enough to add a quiet hum of flavor without overpowering the herbs.
- Anchovy fillets: These dissolve into pure umami and nobody will guess theyre in there, but skip them if you must.
- Fresh parsley, chives, and tarragon or basil: The holy trinity of green goddess flavor, and they make your kitchen smell like spring.
- Mixed salad greens: I grab whatever looks crisp at the store, usually a mix of romaine, arugula, and spinach.
- Cherry tomatoes: Their sweetness balances the tangy dressing perfectly.
- Cucumber: Adds crunch and a clean, watery contrast.
- Avocado: Creamy, buttery, and it makes the whole thing feel like a treat.
Instructions
- Get the chicken ready:
- Preheat your oven to 200 degrees Celsius and line a baking tray with parchment so cleanup is a breeze. Rub the chicken breasts with olive oil, salt, and pepper, then bake for about 15 minutes until theyre just cooked through and still juicy.
- Let it rest and chop:
- Pull the chicken out and let it sit for 5 minutes so the juices settle back in. Then cut it into bite-sized chunks, about 2 centimeters each.
- Blend the magic dressing:
- Toss the yogurt, mayo, lemon juice, olive oil, garlic, anchovies, and all those beautiful fresh herbs into a blender. Buzz it until its smooth and impossibly green, then taste and adjust the salt and pepper.
- Coat the chicken:
- In a large bowl, toss the warm chicken chunks with about half the dressing. Let them get fully coated and soak up all that herby goodness.
- Build your salad:
- Spread the greens, tomatoes, cucumber, and avocado out on a big platter or divide them onto individual plates. Pile the dressed chicken right on top.
- Finish and serve:
- Drizzle the remaining dressing over everything, or serve it on the side for people to add as they like. Eat it right away while the greens are still crisp.
Save The first time I brought this to a potluck, someone asked if I got it catered because it looked too pretty to be homemade. I just smiled and said nothing, but inside I was doing a little victory dance. Food that looks impressive but takes less than an hour is my secret weapon.
How to Store and Reheat
Keep the dressed chicken and the salad components separate if youre prepping ahead, otherwise the greens will wilt into a soggy mess. The chicken in dressing keeps for up to three days in the fridge and actually tastes better the next day when the flavors meld. The extra dressing lasts about a week in a sealed jar and is incredible on everything from roasted vegetables to grain bowls.
Swaps and Variations
Grilling the chicken instead of baking adds a smoky char that makes this feel like summer. If youre not into anchovies, a splash of soy sauce or a pinch of miso gives you that same savory depth. I sometimes use dill instead of tarragon when thats what I have, and it works beautifully.
Serving Suggestions
This salad is a full meal on its own, but I love serving it with toasted sourdough or a handful of spiced nuts for crunch. A cold glass of Sauvignon Blanc is my go-to pairing, though iced green tea with mint works just as well.
- Add roasted chickpeas or croutons for extra texture and heartiness.
- Toss in some thinly sliced radishes or fennel for a peppery bite.
- Serve it in lettuce cups for a fun, hands-on presentation.
Save This salad has become my answer to what do I make when I want to feel good but dont want to fuss. I hope it does the same for you.
Recipe Guide
- → Can I make the dressing ahead of time?
Yes, the Green Goddess dressing can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator. Stir well before using, as the mixture may separate slightly over time.
- → What's the best way to cook the chicken for this dish?
Baking at 200°C (400°F) for 15 minutes ensures juicy, tender chicken. Alternatively, you can grill chicken breasts for 6-7 minutes per side or pan-sear them in olive oil for a golden exterior. The key is not to overcook—use a meat thermometer to check for 75°C (165°F) internal temperature.
- → Are anchovies necessary for the dressing?
Anchovies are optional and add umami depth to the dressing. If you prefer to omit them, the dressing remains delicious without any substitution. For a vegetarian version, simply skip them entirely.
- → How can I make this dairy-free?
Replace Greek yogurt with plant-based yogurt (coconut or cashew varieties work well) and use dairy-free mayonnaise. The dressing will have a slightly different flavor profile but remain creamy and herbaceous.
- → What greens work best for this salad?
Mixed greens like romaine, arugula, and spinach are ideal choices. Arugula adds a peppery bite that complements the creamy dressing well. Choose crisp, fresh greens and wash them thoroughly before serving for the best texture.
- → How should I store leftovers?
Store the cooked chicken and dressing separately in airtight containers for up to 3 days. Keep greens separate and assemble just before serving to prevent wilting. The dressed chicken can be refrigerated for 2 days but tastes best when freshly prepared.