Green Goddess Chicken Salad is honestly one of those recipes that sounds fancy but comes together in about 20 minutes, and every single bite tastes like you put in way more effort than you did. We're talking tender shredded chicken, a creamy avocado and herb dressing, crunchy romaine, and bright, fresh flavors in every forkful. No mayo, no fuss, just really good food.
This one has been trending for a reason, and if you've seen it all over TikTok or spotted it on a Sweetgreen or Panera menu, trust me, the homemade version is so much better and so much more budget-friendly. I make this almost every single week for our meal prep lunches, and Olivia requests it by name now. That's how you know a recipe is a keeper.
Jump to:
- Why You'll Love This Green Goddess Chicken Salad
- Ingredients for Green Goddess Chicken Salad
- How to Make Green Goddess Chicken Salad
- My Top Tips for Green Goddess Chicken Salad
- Little Moments in the Kitchen
- Substitutions for Green Goddess Chicken Salad
- Variations on Green Goddess Chicken Salad
- Equipment for Green Goddess Chicken Salad
- Storage Tips for Green Goddess Chicken Salad
- Olivia's Tip for Green Goddess Chicken Salad
- FAQ about Green Goddess Chicken Salad
- Conclusion
- Related
- Pairing
- 📖 Recipe
Why You'll Love This Green Goddess Chicken Salad
- Ready in 20 minutes. Using rotisserie chicken makes this a true weeknight win. The dressing comes together in a blender in under two minutes, and you're done.
- Packed with protein and fresh herbs. The Greek yogurt base and shredded chicken make this incredibly filling, while the fresh basil, dill, and green onion give it that bright, herby flavor you just can't get from a bottled dressing.
- Great for meal prep. This salad holds up really well in the fridge, which makes it perfect for prepping Sunday and eating happy lunches all week long.
Ingredients for Green Goddess Chicken Salad
These are simple, nutrient-rich ingredients that you can find at any grocery store, and most of them are things you probably already have at home. The whole thing comes together in about 20 minutes, and the dressing is made entirely from scratch in your blender with no fancy technique required.
What You'll Need
For the Salad:
- Shredded rotisserie chicken (or poached chicken breasts)
- Romaine lettuce, chopped
- English cucumber, diced
- Cherry tomatoes, halved
- Green onions, sliced
- Fresh basil leaves
- Fresh dill
For the Green Goddess Dressing:
- Ripe avocado
- Plain Greek yogurt
- Fresh basil
- Fresh dill
- Green onions
- Garlic clove
- Fresh lemon juice and lemon zest
- Champagne vinegar (or white wine vinegar)
- Olive oil
- Sea salt
Why These Ingredients Matter
- Ripe avocado in the dressing. This is what gives the dressing its signature creamy, rich texture without using mayo or heavy cream. A perfectly ripe avocado blends into a smooth, velvety base that coats every piece of chicken beautifully. If your avocado is underripe, the dressing will be grainy and bitter, so make sure it gives just a little when you press it.
- Champagne vinegar. This is the ingredient that most people skip, and it makes a real difference. Champagne vinegar is lighter and more delicate than regular white vinegar. It lifts the whole dressing without overpowering the fresh herbs. You can use white wine vinegar in a pinch, but champagne vinegar gives a cleaner, brighter finish.
- Fresh herbs, not dried. I cannot stress this enough. Dried basil and dried dill will not give you the same result. Fresh herbs are what make this dressing taste alive and vibrant. It's worth picking up a small bunch of each at the store. The difference is night and day.
If you love fresh, herby chicken recipes like this one, my Buffalo Chicken Wraps are another quick and satisfying option that I keep in our weekly rotation.
How to Make Green Goddess Chicken Salad
Step-by-Step Directions
1. Shred the chicken. Pull the rotisserie chicken apart into bite-sized pieces using two forks or your hands. You want a mix of smaller shreds and slightly larger chunks so every bite has good texture. Set aside while you make the dressing.
2. Blend the Green Goddess dressing. Add the avocado, Greek yogurt, fresh basil, fresh dill, green onions, garlic, lemon juice, lemon zest, champagne vinegar, olive oil, and sea salt to a blender or food processor. Blend until completely smooth and creamy, about 60 seconds. The dressing should be a vibrant, bright green color and thick enough to coat the back of a spoon. Taste it and add a pinch more salt or a squeeze of lemon if it needs a little lift.
3. Dress the chicken. Add the shredded chicken to a large bowl and spoon about half the dressing over it. Toss well until every piece of chicken is coated in that gorgeous green dressing. This is where all the flavor soaks in, so don't rush this step.
4. Build the salad base. Add the chopped romaine to a large serving bowl or plate. Top with the diced cucumber, cherry tomatoes, sliced green onions, and fresh basil leaves. The colors here are just so pretty, I love this part.
5. Add the chicken and finish. Pile the dressed chicken right on top of the greens. Drizzle any remaining dressing over the whole salad. Add a little extra fresh dill on top and a few lemon zest curls if you want it to look really gorgeous on the table.
Hint: Blend your dressing right before you're ready to serve for the brightest green color. Avocado oxidizes quickly, so the longer it sits, the more it will start to darken. A squeeze of extra lemon in the dressing helps slow this down if you're making it ahead.
My Top Tips for Green Goddess Chicken Salad
The biggest thing I've learned making this over and over is that the dressing to chicken ratio matters a lot. You want the chicken generously coated but not drowning in dressing. Start with half the dressing, toss, taste, and then add more. It's much easier to add more dressing than to fix a bowl that's been overdressed.
Gold Tip: Always use a ripe avocado and blend the dressing at high speed for a full 60 seconds. A properly blended dressing is silky and smooth. If you rush it, you'll end up with little herb chunks and a slightly grainy texture instead of that restaurant-quality creaminess.
Little Moments in the Kitchen
The first time I made this one, I was blending the dressing and Olivia came over, looked at the blender, and said "Mom, why is it so... green?" I told her it was all the fresh herbs and the avocado and she made that face she makes when she's not sure she believes me. She stood there watching the whole time, arms crossed, extremely suspicious of anything that green going near her lunch.
Then I handed her a spoon with just the dressing on it. She tasted it, paused for a second, and then said "Okay but why does it taste like the fancy restaurant?" She had the whole bowl cleaned out in about eight minutes. I didn't say a word, just quietly added it to the permanent rotation and moved on.
Substitutions for Green Goddess Chicken Salad
- Chicken: Rotisserie chicken is the quickest option, but poached or grilled chicken breasts work just as well. If you're using plain cooked chicken, season it with a little salt and lemon before shredding.
- Greek Yogurt: Sour cream works as a 1:1 swap in the dressing. The flavor is slightly tangier but still delicious. For a dairy-free version, use a thick coconut or cashew yogurt alternative.
- Avocado: If your avocado is not ripe, you can use a couple of tablespoons of tahini to add creaminess to the dressing. The flavor is different but still really good.
- Champagne Vinegar: White wine vinegar is the closest substitute. Regular white vinegar is too sharp, so use it sparingly if that's all you have.
- Gluten-Free: This recipe is naturally gluten-free as written. No changes needed.
- Vegetarian: Swap the chicken for canned chickpeas (rinsed and patted dry) or cubed firm tofu. Both soak up the dressing beautifully and keep the protein content solid.
Variations on Green Goddess Chicken Salad
- Green Goddess Chicken Salad Sandwich. Take the dressed chicken mixture and pile it onto thick slices of toasted sourdough or stuff it into a pita. Add a few slices of cucumber and some extra fresh basil. This is my absolute favorite way to use leftovers, and it packs so well for a lunch to take to work.
- Spicy Green Goddess. Add half a small jalapeño (seeds removed if you want mild heat) to the blender with the rest of the dressing ingredients. It adds a gentle kick that pairs really well with the coolness of the herbs and avocado. Olivia skips this version, but the adults at our table love it.
- Low-Carb Lettuce Wrap. Skip the bread or bowl entirely and use large, sturdy romaine lettuce leaves as your wrap. Spoon the dressed chicken right into the center of each romaine lettuce leaf and fold it up like a taco. It's crisp, fresh, incredibly light, and honestly one of the most satisfying low-carb lunches I've found. The crunch of the romaine lettuce leaves against the creamy dressing is a really great combo.
If you're on a roll with fresh, vibrant flavors, my Southwestern Chicken Salad is another salad I make on repeat that hits totally different but is just as easy and satisfying.
Equipment for Green Goddess Chicken Salad
- Blender or food processor. You need one of these to get the dressing truly smooth and creamy. An immersion blender works in a pinch, but a full blender gives the best consistency.
- Large mixing bowl. You need enough room to toss the shredded chicken with the dressing without making a mess. A wide, deep bowl works better than a shallow one here.
- Sharp chef's knife. For chopping the romaine, cucumber, and tomatoes cleanly. A dull knife bruises the lettuce and makes everything look sad.
- Citrus zester or microplane. Getting the lemon zest into the dressing adds a brightness that you can't quite replicate with just lemon juice. This tool costs almost nothing and makes a real difference.
Storage Tips for Green Goddess Chicken Salad
- Fridge: Store the dressed chicken and the salad components separately. The dressed chicken stays fresh in an airtight container for up to 3 days. The chopped greens, cucumber, and tomatoes should be stored dry in a separate container.
- Dressing: Press a piece of plastic wrap directly onto the surface of the dressing before sealing the container. This slows the avocado from oxidizing. Use within 2 days for the best color and flavor.
- Do not freeze: The Greek yogurt and avocado dressing will completely break apart in the freezer. Freeze the plain shredded chicken only if needed (up to 2 months), and make the dressing fresh when you're ready to eat.
- Meal prep tip: For work lunches, pack the chicken and dressing together in one container and keep the greens, cucumber, and tomatoes in a separate container. Combine right before eating so the greens stay crisp.
Love bold, hearty flavors for meal prep? My Southwest Ground Beef and Sweet Potato Skillet is a completely different flavor world but just as easy to batch cook and just as satisfying on a busy weeknight.
Olivia's Tip for Green Goddess Chicken Salad
"Put extra cucumber in yours. The cucumber is the best part because it's cold and crunchy and it makes the whole thing taste really fresh. Also the dressing is really green but don't let that scare you because it doesn't taste like vegetables, it tastes like good stuff." Direct quote from Olivia, age 11, unofficial food critic and cucumber enthusiast.
FAQ about Green Goddess Chicken Salad
What is in green goddess chicken salad?
Green Goddess Chicken Salad is made with shredded chicken tossed in a creamy, herbaceous dressing built on a Greek yogurt base instead of mayo. That swap is what makes this a genuinely high protein meal rather than just another mayo-heavy chicken salad. The dressing also includes ripe avocado, fresh basil, fresh dill, green onions, garlic, lemon juice, and a splash of champagne vinegar. The salad base usually includes romaine lettuce, cucumber, cherry tomatoes, and extra fresh herbs on top. Traditional restaurant versions of this salad often use mayonnaise, but my version keeps it lighter and higher in protein by using Greek yogurt throughout.
What salad did Jennifer Aniston eat every day?
The famous "Jennifer Aniston salad" that went viral is a bulgur wheat salad with cucumber, parsley, mint, pistachios, red onion, feta, and chickpeas with a lemon dressing. It's fresh and herb-forward in a similar way to this recipe, but it's a completely different dish. If you love the clean, bright flavors of the Jennifer Aniston salad, you'll absolutely love this Green Goddess version too.
Is green goddess seasoning good on chicken?
Yes, and it's a great shortcut! If you want to add extra flavor to your chicken before shredding it, a green goddess seasoning blend (usually a mix of dried herbs like basil, dill, chives, and garlic) adds a really nice herby depth. That said, the homemade dressing in this recipe is so flavorful on its own that you really don't need any additional seasoning on the chicken beyond a little salt.
What are the ingredients for a green goddess salad?
A traditional green goddess salad usually includes a mix of hearty greens (romaine, spinach, or butter lettuce), cucumber, green onions, and a creamy green herb dressing made with avocado, fresh basil, dill, chives, lemon, and either Greek yogurt or mayo. The chicken version, like this one, adds shredded chicken to turn it into a full, protein-packed meal instead of just a side salad. My version specifically uses a Greek yogurt base to keep the protein content high and skip the extra fat from mayo.
Conclusion
This Green Goddess Chicken Salad is one of those recipes that looks like you put in a lot more effort than you actually did, and it tastes so fresh and vibrant that it genuinely makes lunchtime something to look forward to. It's quick, it's healthy, it's a true high protein meal, and that dressing is something you'll want to put on everything once you make it the first time.
If you want another delicious way to enjoy fresh herb-forward flavors, check out this Green Goddess Chicken and Cucumber Wraps recipe from AllRecipes for a fun twist using the same great dressing profile. And if you make my version, please come back and leave a comment below. I love hearing how it turns out in your kitchen!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Green Goddess Chicken Salad:
📖 Recipe
Easy Green Goddess Chicken Salad
Ingredients
Equipment
Method
- Start by pulling your shredded rotisserie chicken apart. I like to let Olivia help here with two forks-it's great for her hand-eye coordination, though she usually sneaks a few bites when I'm not looking! You want a mix of fine shreds and chunky pieces for the best texture.
- In your blender, combine the ripe avocado, plain Greek yogurt, fresh basil leaves, fresh dill, garlic, lemon juice, lemon zest, champagne vinegar, extra virgin olive oil, and sea salt. Blend on high for about 60 seconds. Olivia calls this 'The Hulk Sauce' because of that gorgeous vibrant green!
- Place the chicken in your large bowl and pour over about half of that silky dressing. Use a big spoon to toss it all together. Make sure every single piece of chicken is hugged by that herby goodness.
- Lay down a bed of chopped romaine lettuce in a serving bowl. Scatter the diced English cucumber, halved cherry tomatoes, and sliced green onions on top. It looks like a little garden on a plate!
- Pile the dressed chicken right in the center of the greens. Drizzle the rest of the dressing over the top and garnish with extra dill. Olivia usually gives the final 'chef's kiss' before we take it to the table!
Nutrition
Notes
- Make Ahead: If you're meal prepping, keep the chicken/dressing mixture and the greens in separate containers. This keeps the lettuce from wilting and keeps Olivia's 'crunchy' dreams alive!
- Oxidation Tip: Avocado likes to turn brown, but the lemon juice and vinegar in this recipe help. For extra insurance, press a piece of plastic wrap directly onto the surface of any leftover dressing.
- Substitutions: For a dairy-free version, use a dairy-free Greek-style almond or cashew yogurt. It's just as creamy and Olivia-approved!
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