Pin It My kitchen smelled like a greenhouse the afternoon I first blended this dressing. I had bought too many herbs at the farmers market and stood there, scissors in hand, wondering what to do with fistfuls of parsley, chives, and tarragon. The blender whirred, and suddenly I had this impossibly green, tangy sauce that tasted like spring itself. I tossed it with warm chicken and never looked back.
I made this for a friend who swore she didnt like salads. She ate two bowls and asked for the recipe before she left. It was the herbs, she said, they made it taste alive. I realized then that good dressing changes everything, it turns a pile of greens into something people actually crave.
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Ingredients
- Boneless, skinless chicken breasts: I bake mine until just cooked through, then let them rest so they stay juicy and tender when you cut them into chunks.
- Greek yogurt: This makes the dressing creamy without being heavy, and adds a slight tang that balances the richness of the mayo.
- Fresh parsley, chives, and tarragon: The soul of the dressing, buy them fresh and chop them yourself for the brightest, most vibrant flavor.
- Lemon juice: Freshly squeezed is best, it wakes up every other ingredient and keeps the dressing from tasting flat.
- Anchovy fillets: Optional, but they add a deep, savory note that isnt fishy, just complex and delicious.
- Mixed salad greens: I like a combination of romaine for crunch, arugula for pepper, and spinach for sweetness.
- Avocado: Slice it at the last minute so it stays green and creamy against the bright dressing.
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Instructions
- Bake the chicken:
- Preheat your oven to 200 degrees Celsius and line a tray with parchment. Rub the chicken with olive oil, salt, and pepper, then bake for 15 minutes until the juices run clear.
- Rest and cut:
- Let the chicken sit for 5 minutes after baking so it stays moist. Then cut it into bite sized chunks, about two centimeters across.
- Blend the dressing:
- Toss yogurt, mayo, lemon juice, olive oil, garlic, anchovies, and all the fresh herbs into a blender. Blend until smooth and bright green, then taste and adjust the salt and pepper.
- Dress the chicken:
- In a large bowl, toss the warm chicken chunks with half the dressing until every piece is coated. The warmth helps the flavors soak in.
- Assemble the salad:
- Arrange your greens, tomatoes, cucumber, and avocado on a platter or individual plates. Pile the dressed chicken on top and drizzle with more dressing as you like.
Pin It One evening I served this to my sister, who was going through a rough week. She sat quietly, eating slowly, and said it tasted like hope. I laughed, but I knew what she meant. Sometimes a bowl of something fresh and vibrant is exactly what you need.
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How to Store and Serve
The dressed chicken keeps in the fridge for up to two days, though the herbs will dull slightly. I store the extra dressing separately in a jar and it stays bright green for about four days. When I pack this for lunch, I keep the greens and chicken separate until Im ready to eat so nothing gets soggy.
Simple Swaps That Work
If you dont have tarragon, basil works beautifully and gives the dressing a slightly sweeter, more summery flavor. You can also grill the chicken instead of baking it for a smoky char that pairs perfectly with the creamy herbs. For a dairy free version, swap the Greek yogurt for a thick plant based yogurt and use vegan mayo.
What to Serve Alongside
This salad is hearty enough to stand alone, but I love pairing it with warm crusty bread or a handful of toasted almonds for crunch. A chilled glass of Sauvignon Blanc feels perfect on a warm evening, or try iced herbal tea if you want something lighter.
- Serve with sourdough toast rubbed with garlic for extra richness.
- Add a handful of toasted walnuts or pine nuts for texture.
- Pair with sparkling water infused with cucumber and mint for a refreshing contrast.
Pin It This salad has become my answer to busy weeknights and lazy weekends alike. I hope it brings as much brightness to your table as it has to mine.
Recipe Questions & Answers
- → Can I grill the chicken instead of baking?
Yes, grilling the chicken adds extra flavor and smokiness. Grill boneless, skinless chicken breasts over medium-high heat for about 6-7 minutes per side until cooked through, then let rest before cutting into chunks.
- → Is this salad suitable for dairy-free diets?
You can make it dairy-free by substituting plant-based yogurt for Greek yogurt and using dairy-free mayonnaise. The dressing will remain creamy and flavorful with these simple swaps.
- → What if I don't like anchovies?
Anchovies are optional and can be omitted entirely. The dressing will still be delicious and herbaceous without them. They primarily add depth and umami to the flavor profile.
- → How long does the dressing keep?
Store the Green Goddess dressing in an airtight container in the refrigerator for up to 3 days. The fresh herbs may darken slightly over time, but the flavor remains excellent for use on salads, vegetables, or grilled proteins.
- → Can I prepare this salad ahead of time?
Cook the chicken and prepare the dressing in advance, but assemble the salad just before serving to keep the greens crisp and prevent sogginess. Store components separately in the refrigerator.
- → What are good substitutes for the fresh herbs?
Basil works wonderfully in place of tarragon, while dill or cilantro can add different flavor dimensions. Use fresh herbs when possible, as they provide the bright, vibrant character that defines this dressing.
