green goddess garden chicken salad

tender herb season

Green goddess chicken salad is a great way to use up fresh herbs and vegetables- either from a bountiful garden or leftover herbs accumulating in the fridge. Using a mix of herbs in the dressing gives complexity of flavor, and any combination of parsley, chives, basil, dill, tarragon, mint, or cilantro will turn out delicious. Mixing this bright and umami-rich dressing into a shredded rotisserie chicken makes for an easy and quick dinner and one of my favorites for when it’s too hot to turn the stove on.

ingredients to make green goddess chicken salad

dressing

• herbs– use any combination of fresh tender herbs you have on hand- parsley, dill, chives, basil, tarragon, mint, or cilantro
• mayo + yogurt- this combination makes the dressing creamy and tangy
• lemon juice– brightens up the dressing and pairs wonderfully with the herby flavors
• capers or anchovies– anchovies are typically used in green goddess dressing to give umami flavor but capers can also be used in their place
• garlic
• olive oil

salad

• chicken– use the meat from half of a rotisserie chicken or 2 cooked and chilled boneless skinless chicken breasts
• spring lettuce or baby greens
• toasted almonds– for crunch and nuttiness
• dried cranberries– for sweetness and tartness
• optional veggies: cucumbers, avocado, cherry tomatoes, radishes
• olive oil

other ways to use green goddess dressing

• dip for crudités platter
• a topping for grain bowls or salads- try it on my spring farmer’s market farro bowl
• use as dipping sauce for roasted vegetables

Print Pin Recipe

5 from 1 vote

spring chicken salad with green goddess dressing

Prep Time15 minutes mins

Total Time23 minutes mins

Course: Dinner, Salad

Servings: 4

Author: Beet Season

Ingredients

green goddess dressing

• 2 heaping c mixed fresh herbs a combination of parsley, dill, basil, chives, basil, cilantro, tarragon
• ½ mayonnaise
• ¼ plain full-fat yogurt
• zest and juice of ½ lemon
• 1 tbsp capers or 2 anchovy fillets
• 1 garlic clove
• 2 tbsp extra virgin olive oil
• ½ tsp salt

salad

• 2 cooked and chilled boneless skinless chicken breasts (about 1 lb) or ½ of a rotisserie chicken shredded
• 4 c spring lettuce or baby greens
• ¼ c sliced or slivered almonds toasted
• ¼ c dried cranberries
• optional veggies: cucumbers, avocado, cherry tomatoes, radishes
• 2 tbsp olive oil
• salt and pepper

Instructions

make the green goddess dressing

• In a blender or food processor, combine all green goddess dressing ingredients. Blend on high until well combined. Taste and add more lemon juice if needed.

mix up the salad

• Toss ⅔ of the dressing with the shredded chicken.
• In a large salad bowl, add lettuce and top with chicken, cranberries, almonds, any additional veggies, salt and pepper. Drizzle with 2 tbsp olive oil and remaining green goddess dressing.

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