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This Green Goddess Chicken Salad transforms simple ingredients into a vibrant, flavor-packed meal that's perfect for warm weather lunches or light dinners. The homemade herb dressing delivers a fresh punch while keeping the chicken moist and flavorful.
I first made this recipe during a sweltering summer when turning on the oven seemed criminal. My family immediately declared it our official hot-weather meal, and now we keep a batch in the refrigerator nearly every week during summer months.
- Cooked chicken breasts: the foundation of this salad providing lean protein and a neutral canvas for the vibrant dressing
- Diced celery: adds essential crunch and a light freshness that balances the creamy dressing
- Red onion: provides a pleasant bite and beautiful color contrast
- Sliced almonds: contributes necessary texture and a subtle nutty flavor that complements the herbs
- Fresh herbs (parsley, dill, and green onions): the stars of the green goddess dressing giving it vibrant color and garden-fresh flavor
- Greek yogurt: creates a creamy base with tangy notes and adds protein; 5% fat version gives the best texture
- Mayonnaise: adds richness and helps the dressing cling to the ingredients
- Dijon mustard: provides depth and subtle heat that enhances the other flavors
- Garlic: delivers essential aromatic punch; choose fresh cloves for the brightest flavor
- Lemon juice and apple cider vinegar: add brightness and acidity to balance the creamy elements
How To Make Green Goddess Chicken Salad
- Prepare the chicken:
- Process cooked chicken breasts in a food processor with quick pulses for about 10 seconds until finely shredded but not mushy. The texture should be consistent but not pasty. If you prefer a more rustic texture, shred by hand using two forks to pull the meat apart.
- Create the base:
- Combine the shredded chicken in a large mixing bowl with the precisely diced celery, red onion, and sliced almonds. The vegetables should be cut to uniform size for the best eating experience. Toss briefly to distribute ingredients evenly.
- Blend the dressing:
- Add the fresh herbs to your food processor bowl first, which helps them break down properly. Layer in the yogurt, mayonnaise, dijon, garlic, lemon juice, vinegar, salt, and pepper in that order. Process for 45 to 60 seconds, stopping occasionally to scrape down the sides, until the mixture becomes smooth and uniform with tiny specks of herbs visible throughout.
- Combine and coat:
- Pour the vibrant green dressing over the chicken mixture gradually, folding it in with a spatula using a bottom-to-top motion. Continue mixing until every piece of chicken is thoroughly coated and no dry spots remain. The consistency should be creamy but still show distinct ingredients.
- Rest and serve:
- Allow the salad to rest in the refrigerator for at least 30 minutes before serving to let flavors meld. Serve on toasted bread as a sandwich topped with microgreens, scooped onto crackers, or simply enjoyed on its own.
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The herb combination is truly what makes this recipe special. I grow dill in my garden specifically for this salad after discovering how its feathery texture and distinctive flavor transforms the dressing. My daughter, who typically avoids anything green, once requested this for her birthday dinner, which I consider the ultimate culinary compliment.
Storage Tips
This chicken salad stays fresh in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after the first day as the herbs infuse more deeply into the chicken. If you notice the salad becoming slightly dry after storage, simply stir in an additional tablespoon of yogurt before serving to refresh the consistency. Freezing is not recommended as the texture of the yogurt-based dressing will break down when thawed.
Easy Substitutions
This recipe welcomes adaptations based on what you have available. Rotisserie chicken works beautifully when you need a shortcut, just remove the skin before shredding. For a dairy-free version, substitute the Greek yogurt with coconut yogurt and use vegan mayonnaise. If nuts are a concern, pepitas or sunflower seeds provide similar crunch without allergenic concerns. Fresh tarragon, basil, or chives can stand in for any of the herbs depending on your preference and availability.
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Serving Suggestions
Transform this versatile chicken salad into multiple meals throughout the week. Spoon it into butter lettuce cups for a low-carb lunch option. Layer it on toasted sourdough with sliced avocado and microgreens for an elevated sandwich. Stuff it into hollowed tomatoes or avocado halves for an impressive appetizer presentation. For a hearty dinner, serve a scoop alongside a warm grain salad like farro or quinoa with roasted vegetables. The bright herby flavors pair particularly well with crisp white wines or sparkling water with cucumber.
Frequently Asked Questions
- → Can I use rotisserie chicken instead of cooked chicken breasts?
Yes, rotisserie chicken works perfectly! Shred it by hand or pulse briefly in a food processor to achieve the right texture.
- → Can I substitute Greek yogurt with something else?
You can substitute Greek yogurt with sour cream or a combination of heavy cream and lemon juice for a similar tangy result.
- → How long can I store this salad?
This chicken salad can be refrigerated in an airtight container for up to 3 days. Stir thoroughly before serving.
- → What can I serve with this salad?
Serve it on bread for a sandwich, with crackers for a snack, or as a standalone dish for a light meal.
- → Can I skip the almonds?
Absolutely! If you prefer, you can omit almonds or replace them with another nut like walnuts or pecans for added crunch.