Healthy Green Goddess Chicken Salad (High-Protein)
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!
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
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.
- Refrigerator - store in an airtight container in the fridge for up to 3-4 days.
Nutrition
Serving: 1cupCalories: 310kcalCarbohydrates: 7gProtein: 57gFat: 4gSaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 110mgSodium: 215mgFiber: 2g
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