Green Goddess Chicken Salad
You know those days when you swing by the farmers’ market for “just a few things,” and somehow you end up with an armful of fresh herbs and the sun in your hair? That was me last Saturday. I had basil spilling out of my tote, a handful of parsley still dancing in the breeze, and a rotisserie chicken whispering, “Hey, let’s make something amazing.” Fast-forward to my kitchen, and I’m elbow-deep in a bowl of creamy, herby Green Goddess Chicken Salad that felt like sunshine in every bite.
This isn’t your grandmother’s chicken salad—though I love her version, too! Picture tender chicken mingling with ripe avocado chunks, crisp cherry tomatoes, and a tangy-yet-silky dressing that’s bursting with basil, parsley, and chives. It’s light enough for lunch but festive enough for a casual get-together. Ready in about 20 minutes, it’s become my go-to whenever I want something craveable without turning on the oven.
Why You’ll Love This
- No oven needed—perfect if you’re avoiding heat (and sweating buckets!) in summer.
- Just 20 minutes from start to finish—hello, weeknight hero!
- Creamy dressing thanks to Greek yogurt and avocado (yes, really!).
- Herb-forward and fresh—basil, parsley, and chives working in perfect harmony.
- High in protein and packed with veggies—keeps you full and happy.
- Totally customizable—turn up the heat or keep it mellow.
- Makes great leftovers—flavors deepen after a quick chill.
- Stays fresh up to three days in the fridge (if it lasts that long!).
Ingredient Notes
Here’s the scoop on what you’ll need—and a few tips to keep things easy:
- Cooked chicken: I often grab a rotisserie bird from the store. No shame here! Feel free to roast your own or grill some chicken breasts with a sprinkle of salt, pepper, and garlic powder.
- Avocado: Look for one that gives just a little when you press—too hard, and it’s underripe; too squishy, and you’ll end up with guac instead of chunks.
- Greek yogurt & mayo: A combo that keeps the dressing tangy but crazy creamy. Use whole-milk yogurt for richness. Light mayo works in a pinch, though.
- Fresh herbs: Basil, parsley, and chives are the dream team. If you only have one or two on hand, no biggie—just amp up what you’ve got.
- Lemon juice: Fresh is best, always. That bright zing makes all the difference.
- Optional crunch: Think toasted pine nuts, almonds, or even pepitas. I like a little crunch to contrast the creaminess.
Substitution station: Swap the chicken for chickpeas and the mayo/yogurt for vegan versions if you’re rolling meat-free. You won’t miss a beat on flavor!
Step-by-Step Directions
- Whisk up the dressing. In a medium bowl, combine ½ cup Greek yogurt, ¼ cup mayo, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 minced garlic clove, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Stir until smooth—if it feels too thick, splash in a teaspoon of water. Seriously, don’t skip this! It should glide over your chicken like silk.
- Fold in the herbs. Toss ⅓ cup chopped parsley, ¼ cup torn basil, and 2 tablespoons chopped chives into the dressing. You want those little green flecks dancing around—pure garden magic in a bowl.
- Prep chicken & avocado. In a large bowl, gently toss your shredded or cubed chicken (about 3 cups) with the diced avocado. Coat it lightly with a scoop of your dressing to keep the avocado from browning while you finish up.
- Marry flavors. Pour the herby dressing over the chicken-avocado combo. Give it a gentle stir until everything’s glossy and coated—avoid mashing the avocado; we want those nice chunks.
- Add the veggies. Fold in ½ cup halved cherry tomatoes (and if you’ve got ’em, sliced cucumbers or radishes). Taste and tweak: maybe another pinch of salt, maybe a squeeze more lemon. Trust your taste buds!
- Chill briefly. Cover the bowl and stick it in the fridge for 10–15 minutes. This little rest is like an intermission—flavors mingle and get to know each other. No skipping, promise it’s worth it.
- Serve & enjoy. Pile the salad onto a bed of baby greens or arugula if you like. Scatter toasted pine nuts on top for crunch. Then dive in—preferably with friends or family nearby to share in the delight.
Variations and Flavor Twists
Because I can never leave well enough alone, here are a few ways I’ve spiced—or sweetened—things up:
- Spicy Jalapeño Kick: Stir in a finely chopped jalapeño or a drizzle of sriracha if you love heat.
- Smoky Chipotle: Add ½ teaspoon chipotle powder to the dressing for a smoky depth.
- Citrus Burst: Swap half the lemon juice for orange or lime juice—bright and unexpected.
- Crunch Supreme: Toss in toasted almonds, pistachios, or pepitas for extra texture.
- Vegan Version: Chickpeas in place of chicken, and vegan mayo + coconut yogurt for that creamy vibe.
Storage & Reheating Tips
This salad is actually even better the next day. Store any leftovers in an airtight container in the fridge for up to three days (if you can resist scoffing it all in one sitting!). The herbs and dressing continue to infuse the chicken, making each bite a little more flavorful.
If you notice a bit of liquid pooling at the bottom, don’t panic. Just give it a quick stir and drain off any excess before serving. Remember, this one’s meant to be enjoyed cold or at room temperature—no microwaving, please! You want that creamy, cool texture to shine.
Final Thoughts
So there you have it: a cozy, craveable Green Goddess Chicken Salad that’s as simple as it is satisfying. Whether you’re packing it for lunch, sharing it at a picnic, or treating yourself to a light dinner, this recipe wears all its credentials proudly—fast, flavorful, and fabulous. I’d love to hear how you make it your own! Drop a comment below with your fun twists, or let me know if you have any questions. Happy cooking, friends!
Green Goddess Chicken Salad
Ingredients
- 3 cups cooked chicken shredded or cubed (rotisserie chicken works beautifully)
- 1 ripe avocado peeled and diced (look for slight give when you press)
- 1/2 cup plain whole-milk Greek yogurt (Fage or Chobani recommended for richness)
- 1/4 cup mayonnaise (light mayo is fine, but full-fat gives extra creaminess)
- 2 tablespoons fresh lemon juice (about half a lemon)
- 2 tablespoons extra-virgin olive oil (cold-pressed if you have it)
- 1/3 cup chopped fresh parsley (flat-leaf or curly)
- 1/4 cup chopped fresh basil leaves (tear larger leaves)
- 2 tablespoons chopped fresh chives (scissors make this quick)
- 1 small garlic clove (minced, use a microplane for a fine grate)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon black pepper (freshly ground)
- 2 cups mixed baby greens or arugula (optional base for serving)
- 1/2 cup halved cherry tomatoes (colorful wow factor)
- Optional: sliced cucumbers, radishes, or toasted pine nuts for crunch
Instructions
- In a medium bowl, combine Greek yogurt, mayonnaise, lemon juice, olive oil, garlic, Dijon, salt, and pepper. Stir until smooth and creamy—if it's too thick, add a teaspoon of water to loosen it.
- Add parsley, basil, and chives to the dressing, gently mixing so they stay bright and fresh. You'll see little green flecks—that's the garden in a bowl.
- In a large mixing bowl, toss shredded chicken with diced avocado. A light coating of dressing right now keeps the avocado from browning while you finish.
- Pour the herby dressing over the chicken-avocado mixture. Stir gently until every piece is glossy and coated—don't mash the avocado chunks.
- Fold in cherry tomatoes (and cucumbers or radishes if using). Taste and tweak: a pinch more salt or a squeeze of lemon can brighten it up.
- Cover and refrigerate for 10–15 minutes so flavors mingle—this step transforms good into unforgettable.
- Mound on baby greens or arugula, sprinkle with pine nuts if you like, and dig in.
