This Green Goddess Chicken Salad recipe is a unique spin on classic chicken salad and a great way to use up leftover herbs! A creamy avocado green goddess dressing is combined with shredded chicken for a quick meal prep lunch. Serve it with crackers, pretzels, or chips or turn it into a chicken salad sandwich or wrap. I hope you love it as much as I do!
As a dietitian, this is one of my favorite way to use up fresh herbs and leftover chicken! Green Goddess is an herby dressing that has been around in different iterations for over 100 years and it contains nutrient-rich ingredients like fresh herbs, lemon juice and garlic. To make it even more creamy, I like to add Greek yogurt for extra protein and avocado for healthy fats and fiber.
All you need to make this recipe is a few ingredients and a food processor or blender! No chopping required. 😊
If you like this recipe, you may enjoy a Green Goddess chicken wrap, Green Goddess pasta salad, Herby Green Goddess Soup, or creamy chicken salad with celery and grapes.
More High Protein Meal Prep Lunch Recipes
- Healthy Creamy Chicken Salad
- Southwestern Chicken Salad
- Thai Chicken Salad with Crunchy Vegetables
- Cranberry Pecan Chicken Salad
- Healthy Tuna Salad
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Key Ingredient Notes and Substitution Ideas
This Green Goddess Chicken Salad uses simple ingredients. Below are some ingredient notes. Check the recipe card at the bottom for measurements.
Salad Ingredients
- Chicken - I use boneless, skinless chicken breast and bake it in the oven seasoned with salt and black pepper. As a shortcut, you can use rotisserie chicken. I suggest to look for an unseasoned one. Chicken is a lean protein and also provides important nutrients including phosphorus and niacin.
- Optional Add-Ins - keep it simple by combining the chicken and dressing. If you want a little more, you could add in red onion, green onion, chopped cucumber, celery, or mashed white beans.
Green Goddess Dressing Ingredients
Below are the ingredients for the homemade Green Goddess Dressing used in this recipe.
- Fresh herbs - I use fresh parsley to add a clean and earthy flavor, fresh dill for a citrusy grassy flavor, and fresh mint to make it refreshing. This is my favorite combination but you can use your own favorite herbs! Other herbs that work great in a Green Goddess dressing are fresh tarragon, cilantro, or chives.
- Lemon Juice - freshly squeezed lemon juice adds brightness and enhances the other flavors.
- Garlic - raw garlic adds a ton of flavor to this green dressing. The fresh garlic clove also adds allicin, a powerful antioxidant.
- Extra Virgin Olive Oil - just a small bit to add moisture. Olive oil also provides heart-healthy fats that are also important for brain health and hormone health.
- Avocado - I like to add fresh avocado to give the dressing a more creamy texture. Avocados contain nearly 20 nutrients including dietary fiber, heart-healthy Omega-3 fatty acids, potassium, and antioxidants like vitamin C and vitamin E.
- Greek Yogurt - I use Greek yogurt in place of mayo found in some Green Goddess recipes to add some protein. Cottage cheese works too.
- Spinach - baby spinach adds sweetness and nutrients like antioxidants, iron, and vitamins C and K.
- Kosher Salt and Black Pepper - just a little salt and pepper to tie all the flavors together.
How to Make a Green Goddess Chicken Salad
Below are the directions for how to make this recipe with some visuals that I hope are helpful! Check out the recipe card at the bottom for the full recipe.
- Step 1 - If not using pre-cooked chicken like rotisserie chicken, cook your chicken however you like to. I preheat the oven to 400℉ (200°C) and line a small baking sheet with parchment paper, coat the chicken in olive oil and season with salt and black pepper. Bake in the preheated oven for 25 minutes or until internal temperature reaches 165℉ (75°C).
- Step 2 - Let your chicken cool, then shred it. You can do this by pulsing it a couple times in a food processor or use 2 forks.
- Step 3 - In a food processor or high-speed blender, add your dressing ingredients and blend until smooth, about 2-3 minutes. Add a tablespoon of water as needed to thin it out.
- Step 4 - Add the chicken to a large bowl and pour the dressing on top. Give it a good mix to combine the dressing, making sure the chicken is coated.
Hint: if you prefer a thinner dressing, add 1-2 tablespoon of water to the dressing as it blends.
Video of How to Make Green Goddess Chicken Salad
Here's a video showing how to make this recipe that I hope is helpful!
Variations
One of the great things about making your own chicken salad recipe is you can customize it to your liking. Below are some suggestions for variations of this Green Goddess Chicken Salad.
- Spicy - add crushed red pepper flakes or hot sauce to spice it up.
- Deluxe - add green cabbage, green or red onion and cucumber for an extra crunchy texture. Top it with lemon zest to add even more flavor.
- Potato Salad - add cooked red potatoes and goat cheese to turn it into a twist on normal potato salad.
- Green Goddess Chicken Pasta Salad - combine this recipe and my Green Goddess pasta salad to make a balanced meal.
- Green Goddess Chicken Salad Wrap - turn it into a Green Goddess chicken salad wrap by serving it in a tortilla with chopped romaine lettuce.
Equipment
You'll need a food processor or a high-speed blender for this recipe. I use either my Ninja Blender or KitchenAid food processor.
Storage for Green Goddess Chicken Salad
- Refrigerator - store in an airtight container in the fridge for up to 3-4 days.
Expert Tips
- Be sure to season your chicken well or use a chicken you like the flavor of since it will have an impact on the flavor of this chicken salad.
- One of the easiest ways to shred chicken for chicken salads is to shred it in a food processor. All you have to do is pulse it for a few seconds. You can also use a hand mixer.
- For the best flavor, I suggest using fresh lemon juice in the dressing instead of bottled lemon juice if possible.
- If you want to thin out the dressing a bit add a tablespoon of water at a time until it gets to the thickness you prefer.
Dietitian tip
I usually do about a half cup serving and serve it in a wrap for a balanced lunch.
FAQ
While healthy means something different to everyone, this green goddess chicken salad is a nutrient-rich option. The dressing contains several herbs that provide antioxidants and vitamins C, A, and K. It also contains heart-healthy fats that also support brain health and hormone health. This recipe uses chicken which is a high-quality lean protein. This recipe is gluten-free and does not contain added sugars.
Green goddess dressing is herbaceous, tangy, and creamy. It is very flavorful and the fresh herbs and lemon shine through. It has a refreshing taste and is surprisingly smooth!
Make it a meal by serving chicken salad in a sandwich or a wrap. You could serve it with crackers, pita chips, pretzels, raw vegetables, or even stuffed in a sweet potato. Or pile it on top of a bed of crunchy greens.
Related
Looking for other dietitian recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Green Goddess Chicken Salad:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Healthy Green Goddess Chicken Salad (High-Protein)
Equipment
- 1 food processor or blender
Ingredients
- 4 cups shredded chicken
For Green Goddess Dressing
- 1 small avocado (or half medium)
- 1 cup plain Greek yogurt
- 1 cup fresh parsley
- ½ cup fresh dill, loosely packed
- ½ cup fresh mint, loosely packed
- 1 cup baby spinach
- 3-4 tablespoon lemon juice
- 2 cloves garlic
- 1 teaspoon extra-virgin olive oil
- ½ teaspoon kosher salt (more to taste)
- pinch black pepper
- 2-4 tablespoon water (optional to thin it out)
Instructions
- Cook your chicken however you like to. I preheat the oven to 400℉ (200°C) and line a small baking sheet with parchment paper, coat the chicken in olive oil and season with salt and black pepper. Bake in the preheated oven for 25 minutes or until internal temperature reaches 165℉ (75°C).
- Let your chicken cool, then shred it. You can do this by pulsing it a couple times in a food processor or use 2 forks.
- In a food processor or high-speed blender, add your dressing ingredients and blend until smooth, about 2-3 minutes. Add a tablespoon of water as needed to thin it out.
- Add the chicken to a large bowl and pour the dressing on top. Give it a good mix to combine the dressing, making sure the chicken is coated.
- Hint: if you prefer a thinner dressing, add 1-2 tablespoon of water to the dressing as it blends.
Video
Notes
- Be sure to season your chicken well or use a chicken you like the flavor of since it will have an impact on the flavor of this chicken salad.
- One of the easiest ways to shred chicken for chicken salads is to shred it in a food processor. All you have to do is pulse it for a few seconds. You can also use a hand mixer.
- For the best flavor, I suggest using fresh lemon juice in the dressing instead of bottled lemon juice if possible.
- If you want to thin out the dressing a bit add a tablespoon of water at a time until it gets to the thickness you prefer.
- Refrigerator - store in an airtight container in the fridge for up to 3-4 days.
Emily
Loved incorporating some healthy ingredients I wouldn't normally buy! This was a "fresh" tasting dish I served for a green meal I hosted. I'll be honest. I think I may have added too much dill. I wasn't sure how loosely to pack my cup. You can fit a whole lot of dill in 1/2 cup if you're packing it in! haha.
Mallory
Hi Emily, thank you so much for taking time to leave a comment and review!! 😊 A green meal sounds so fun and I'm honored my recipe made it in the mix! I really appreciate the feedback about the dill, TOTALLY get it and I just adjusted the recipe to reflect loosely packed!! I hope you have you a wonderful day! -Mallory
Amanda
This is so good! I wrapped it in a spinach wrap for my lunches, added a little red onion mainly because I wanted a little crunchy texture too. Will be making this again!
Mallory
Hi Amanda, thank you SO much for taking the time to leave a rating and review! It truly means so much to me and I'm so happy you enjoyed the recipe! I love the idea of adding red onions, I'm going to have to try that! -Mallory
Elizabeth
Love your recipies but I cannot eat dairy. Can I sub mayo for the yougart in the dressing? Or perhaps swap yougart for half the amout of mayo and add 1/2 an avocado? I make my own avocado oil mayo so I can control the tanginess of it. I know it will increase the fat, but hoping it will still keep nutritional benefits.
I avoid plant based yougarts due to additives and fillers.
Mallory
Hi Elizabeth, I think subbing mayo would absolutely work if there's one you like! There's already avocado in the dressing so I would just do a mayo. 😊 You'll still get all the nutrition from the herbs, avocado, chicken, lemon, etc! I hope that helps. 😊-Mallory
Jessica
So delicious and fresh!
Mallory
Hi Jessica, thank you so much for taking time to leave a rating and review!! I'm so happy you enjoyed the recipe and hope you have a great day! -Mallory
Brooke
Does it brown from the avocado?
Mallory
Hi Brooke, I don't find that it browns for a couple days because the lemon adds some acidity to help the avocado maintain its color! I hope that helps! -Mallory