Pin it
This Green Goddess Chicken Salad transforms ordinary chicken into a vibrant, herb-packed delight that perfectly balances creamy texture with fresh flavors. The homemade dressing infuses every bite with aromatic herbs and zesty brightness, making this a refreshing meal for warm days or busy weeknights.
I first created this recipe during a scorching summer when turning on the oven felt unbearable. What began as a way to use leftover rotisserie chicken has become my most requested potluck contribution, with friends regularly texting for the recipe after tasting it.
Ingredients
- Cooked chicken breasts: adds lean protein and serves as the perfect canvas for the vibrant dressing
- Celery: provides essential crunch and subtle freshness to balance the creamy elements
- Red onion: offers sharp flavor contrast and beautiful color; look for firm onions with tight skin
- Sliced almonds: contribute necessary texture and a nutty dimension; choose toasted for enhanced flavor
- Fresh parsley: brings clean, bright notes and verdant color; always select bunches with perky, not wilted leaves
- Fresh dill: adds distinct aromatic quality that defines the Green Goddess profile
- Green onions: provide layered onion flavor without overpowering; use both white and green parts
- Greek yogurt: creates tangy creaminess with less fat than traditional versions; select 5% for optimal richness
- Mayonnaise: adds silky texture and richness; choose quality brands for best flavor
- Dijon mustard: acts as both emulsifier and flavor enhancer with sophisticated sharpness
- Fresh garlic: provides aromatic punch; select firm cloves without sprouts
- Lemon juice: brightens all flavors with natural acidity; use freshly squeezed for best results
- Apple cider vinegar: adds complex tang and helps preserve freshness
- Salt and pepper: balance and enhance all other ingredients; proper seasoning is crucial
How To Make Green Goddess Chicken Salad
- Prepare the chicken:
- Process cooked chicken breasts in food processor with short pulses until finely shredded but not pasty, about 10 seconds. The texture should be uniform but still have some substance. If you prefer a more rustic approach, shred chicken by hand using two forks, pulling the meat apart along the grain for tender strands.
- Create the base:
- Combine the shredded chicken in a large mixing bowl with the precisely diced celery, finely chopped red onion, and sliced almonds. This creates the substantive foundation with varied textures that will carry the flavorful dressing. Mix gently to distribute ingredients evenly without compacting the chicken.
- Blend the dressing:
- Add fresh herbs to food processor bowl first, creating a base layer. The order matters here because it ensures the herbs fully incorporate without clumping. Follow with yogurt, mayonnaise, dijon, minced garlic, freshly squeezed lemon juice, apple cider vinegar, salt and pepper. Process until the mixture transforms into a smooth, vibrant green dressing with tiny flecks of herbs visible throughout. Scrape down the sides at least twice during blending for even consistency.
- Combine and coat:
- Pour the prepared dressing over the chicken mixture in several additions, folding gently after each pour. This gradual approach ensures even distribution and prevents overworking the chicken. Continue folding until every piece of chicken is thoroughly coated with the bright green dressing and no dry spots remain.
- Rest and develop flavors:
- Allow the salad to rest in the refrigerator for at least 30 minutes before serving, though this step is technically optional. This resting period allows flavors to meld and intensify as the chicken absorbs the herbal essence of the dressing, resulting in a more cohesive final dish.
Pin it
The fresh dill completely transforms this recipe from ordinary chicken salad to something special. I discovered this by accident when my garden produced an abundance of dill one summer. My family initially questioned the green color but after one bite they declared it the best chicken salad they had ever tasted. Now we grow extra dill specifically for this recipe.
Make-Ahead Magic
This Green Goddess Chicken Salad actually improves with time, making it perfect for meal prep. The flavors continue to develop as the ingredients mingle in the refrigerator. Prepare it up to three days in advance, storing in an airtight container. The herbs retain their bright flavor remarkably well, though the vibrant green color may slightly mellow. Give it a quick stir before serving to redistribute any separated dressing.
Pin it
Creative Serving Ideas
Transform this versatile chicken salad into multiple meals throughout the week. Serve it on toasted sourdough bread with sliced avocado and microgreens for an elevated sandwich. Spoon it into lettuce cups for a low-carb lunch option. Create a beautiful composed salad by arranging it over mixed greens with cherry tomatoes and cucumber slices. For entertaining, hollow out small Persian cucumbers and fill with the chicken salad for elegant two-bite appetizers. My family particularly enjoys it alongside buttery crackers and fresh fruit for a no-cook dinner on hot evenings.
Smart Substitutions
Adapt this recipe to your dietary needs or pantry situation with these thoughtful swaps. Replace chicken with chickpeas or white beans for a vegetarian version that maintains protein content. Substitute Greek yogurt with dairy-free yogurt for a lactose-free option. Swap almonds with pepitas or sunflower seeds for a nut-free variation. Time-saving option use rotisserie chicken instead of cooking chicken breasts. For extra tang replace some of the yogurt with additional lemon juice. The versatility of this recipe allows for personalization while maintaining the essential Green Goddess character.
Frequently Asked Questions
- → How do I make the chicken tender for this salad?
For tender chicken, cook the breasts until just done and shred them finely using a food processor or by hand. This ensures a soft, even texture.
- → What substitutions can I make for Greek yogurt?
If you don't have Greek yogurt, you can use sour cream or plain regular yogurt for a similar creamy consistency.
- → Can I use other nuts instead of almonds?
Yes, you can substitute almonds with walnuts, pecans, or cashews for a slightly different crunch and flavor.
- → How long does this salad keep in the fridge?
Stored in an airtight container, the salad can last up to 3 days in the refrigerator while maintaining its flavor and freshness.
- → Is this salad suitable for meal prep?
Absolutely! Prepare it ahead of time and portion it into containers for easy meals throughout the week.