Green Goddess Chicken Salad
Bright, herby Green Goddess Chicken Salad that's ready in 20 minutes and brings creamy avocado, crisp veggies, and tender chicken to your plate—perfect for light lunches or festive gatherings.
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.
Notes
Avocado ripeness is key for a creamy texture. Remove rotisserie chicken skin for a lighter salad. For extra greens, add baby spinach. Enhance the flavor with capers. Store leftovers in the fridge for up to 3 days.
Nutrition
Calories: 400kcal
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