Pin to Board My kitchen counter was covered in herb stems and lemon peels when I realized I'd forgotten to defrost anything for dinner. A quick rummage through the fridge turned up chicken breasts and a wilting bunch of parsley, and that's when I remembered a vibrant green dressing I'd tasted at a potluck months earlier. I threw together what I had with Greek yogurt and whatever fresh herbs hadn't gone sad in the crisper drawer. The result was so bright and unexpected that my neighbor, who'd stopped by to borrow vinegar, asked if I was hosting a fancy lunch.
I made this for a book club meeting on a sticky July evening when no one wanted anything heavy. We sat on the back porch with our bowls, and someone said it tasted like eating a garden in the best possible way. The anchovies sparked a small debate (some loved the depth, others were skeptical), but everyone scraped their plates clean. One friend tucked the recipe into her phone before she even finished her helping.
Ingredients
- Boneless, skinless chicken breasts (500 g or 1 lb): These bake quickly and stay tender if you don't overcook them, rest them for a few minutes before slicing so the juices settle.
- Olive oil (1 tbsp, plus 2 tbsp for dressing): A good fruity olive oil makes the dressing taste rounded and rich without feeling heavy.
- Kosher salt and black pepper: Season the chicken well before baking, it makes all the difference in flavor.
- Greek yogurt (150 g or 2/3 cup): The creamy base that keeps the dressing tangy and light, use full-fat for the silkiest texture.
- Mayonnaise (2 tbsp): Just enough to add body and a hint of richness without turning the dressing into a mayo bomb.
- Fresh lemon juice (2 tbsp): Brightens everything and keeps the herbs tasting vivid, always use fresh squeezed.
- Garlic (1 clove, minced): One clove is plenty, raw garlic can be sharp so start conservatively.
- Anchovy fillets (2, optional, finely chopped): They melt into the dressing and add a savory umami note that's hard to pinpoint but impossible to forget.
- Fresh parsley (20 g or 1/2 cup, chopped): The backbone of the green color and a clean, grassy flavor.
- Fresh chives (10 g or 1/4 cup, chopped): Mild onion sweetness that doesn't overpower the other herbs.
- Fresh tarragon or basil (10 g or 1/4 cup, chopped): Tarragon brings a subtle licorice note, basil offers sweetness, both work beautifully.
- Mixed salad greens (120 g or 4 cups): A mix of romaine, arugula, and spinach gives you crunch, pepper, and tenderness all at once.
- Cherry tomatoes (100 g or 1 cup, halved): Little bursts of sweetness and acidity that balance the creamy dressing.
- Cucumber (1 small, sliced): Cool, crisp, and hydrating, it adds a refreshing crunch.
- Avocado (1 small, sliced): Creamy richness that makes the salad feel more substantial and satisfying.
Instructions
- Prep and bake the chicken:
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper. Rub the chicken breasts all over with olive oil, kosher salt, and black pepper, then bake for 15 minutes or until the internal temperature hits 74°C (165°F). Let the chicken rest for 5 minutes before cutting it into roughly 2 cm chunks so the juices redistribute and the meat stays moist.
- Blend the Green Goddess dressing:
- While the chicken bakes, toss Greek yogurt, mayonnaise, lemon juice, extra-virgin olive oil, minced garlic, anchovies (if using), parsley, chives, and tarragon or basil into a blender or food processor. Blend until the mixture is smooth and brilliantly green, then taste and adjust with salt and pepper.
- Dress the chicken:
- Put the warm chicken chunks into a large bowl and pour in about half of the Green Goddess dressing. Toss gently until every piece is coated in that vibrant, herby sauce.
- Build the salad:
- Spread your mixed greens across a big platter or divide them among individual plates. Scatter the cherry tomatoes, cucumber slices, and avocado on top, then nestle the dressed chicken right in the center.
- Finish and serve:
- Drizzle the remaining dressing over everything, or serve it on the side for people to add as they like. Serve immediately while the greens are crisp and the chicken is still a little warm.
Pin to Board This salad became my go-to when I needed to feel like I had my life together without actually spending hours in the kitchen. There's something about the bright green dressing and the tangle of fresh vegetables that makes you feel virtuous and indulgent at the same time. I've served it to friends, brought it to picnics in jars, and eaten it straight from the mixing bowl on nights when I couldn't be bothered with plates.
Getting Ahead
You can bake the chicken up to two days in advance and keep it in the fridge, just bring it to room temperature or warm it gently before tossing with the dressing. The Green Goddess dressing holds beautifully for three days in a sealed jar, though the color will dull slightly as the herbs oxidize. I like to prep both components on a Sunday so I can throw together a fast lunch or dinner during the week without any real effort.
Swaps and Substitutions
If you're not a fan of anchovies or want to keep it vegetarian, skip them and add a small pinch of sea salt or a dash of soy sauce for that savory depth. Greek yogurt can be swapped for a thick plant-based yogurt if you're avoiding dairy, just make sure it's unsweetened. I've also grilled the chicken instead of baking it on evenings when the weather was nice, and the slight char added a smoky note that paired beautifully with the bright dressing.
Serving Suggestions
This salad is hearty enough to stand alone, but I've served it alongside warm crusty bread for soaking up extra dressing or scattered toasted almonds on top for crunch. It pairs beautifully with a chilled Sauvignon Blanc if you're feeling fancy, or a big glass of iced herbal tea on a hot afternoon. Leftovers (if you have any) make an excellent next-day lunch tucked into a wrap or piled onto toast.
- Add a handful of toasted walnuts or pine nuts for extra richness and texture.
- Serve with warm pita or flatbread to turn it into a more filling meal.
- Drizzle a little extra lemon juice over the top just before serving for an extra pop of brightness.
Pin to Board This is the kind of recipe that makes you feel capable and creative even on your most tired days. Keep the ingredients on hand and you'll always have a way to turn plain chicken into something you're actually excited to eat.
Common Questions
- → Can I prepare this dish ahead of time?
Yes, you can cook the chicken and prepare the dressing up to 2 days ahead. Store them separately in airtight containers. Assemble the salad within a few hours of serving to keep greens crisp. The dressed chicken can be refrigerated for up to 24 hours before plating.
- → What's the purpose of anchovies in the Green Goddess dressing?
Anchovies add umami depth and a subtle savory complexity that amplifies the herb flavors without tasting fishy. They're completely optional—omit them for a lighter taste or if you prefer vegetarian preparations. The dressing works beautifully either way.
- → Can I grill the chicken instead of baking?
Absolutely. Preheat your grill to medium-high heat and cook the seasoned chicken breasts for 6-7 minutes per side until cooked through. This method adds a subtle smoky flavor that pairs wonderfully with the fresh herb dressing.
- → How do I prevent the salad greens from wilting?
Keep the greens, vegetables, and dressing separate until just before serving. You can dress only a portion of the greens and reserve extra dressing on the side. This keeps everything fresh and allows guests to customize their dressing amount.
- → What are good dairy-free alternatives for this salad?
Replace Greek yogurt with plant-based yogurt (cashew, oat, or soy-based) and use dairy-free mayonnaise. The dressing will have a slightly different texture but maintains excellent flavor. Ensure your mayonnaise alternative is egg-free if catering to vegan diets.
- → What beverages pair well with this salad?
A crisp Sauvignon Blanc is ideal for its bright acidity that complements the herbs. For non-alcoholic options, iced herbal tea—particularly chamomile or mint—works beautifully. Sparkling water with lemon is also refreshing and lets the salad flavors shine.