What is in green goddess chicken salad?

This green goddess chicken salad has tender chicken mixed with a special dressing made from Greek yogurt, mayo, fresh herbs like basil and dill, garlic, and lemon juice. Add some crunchy celery, cucumber, and red onion, and you've got a salad that's both filling and refreshing.

What are the 4 ingredients in chicken salad?

The main 4 ingredients in regular chicken salad are chicken, mayo, celery, and onion. But this green goddess chicken salad is way better with more ingredients. The main four would be: chicken, the special green goddess dressing, celery for crunch, and cucumber for freshness. But why stop at just four when you can have something this delicious?

What are some common mistakes people make when making chicken salad?

The biggest mistake is mixing too hard - you want to fold everything together gently so the chicken doesn't turn into mush. Another big mistake is not tasting as you go. Don't be afraid to add more salt, lemon, or herbs. Also, if you use hot chicken, it'll make your mayo-based dressing separate and get weird, so let it cool first.

Why is it called green goddess salad?

The original green goddess dressing was created in the 1920s at a fancy hotel in San Francisco. They named it after a popular play called "The Green Goddess." The beautiful green color comes from all those fresh herbs blended together, which is why our green goddess chicken salad looks so pretty.

Who started the Green Goddess salad?

A chef named Philip Roemer at San Francisco's Palace Hotel created it back in 1923. He made it to honor an actor who was starring in "The Green Goddess" play. It's pretty cool that we're still making and loving a recipe that's over 100 years old!

How long can you keep green goddess salad?

Your green goddess chicken salad will stay fresh in the fridge for 3-4 days when you store it in an airtight container. Keep it cold and don't leave it out at room temperature for more than 2 hours. The fresh herbs might get a little darker after a few days, but it'll still taste great.

Green Goddess Chicken Salad: 5 Secrets to Perfect Recipe!

Description

Fresh, herb-packed green goddess chicken salad with a vibrant green goddess dressing made from Greek yogurt, avocado, and fresh herbs. Perfect for meal prep and lighter than traditional chicken salad.

Ingredients

Scale

For the Green Goddess Dressing

1/2 cup Greek yogurt (I like the thick, creamy kind)

1/4 cup mayonnaise (use good quality mayo)

1/2 medium avocado (ripe but not mushy)

2 tablespoons fresh lemon juice (about half a lemon)

1 teaspoon lemon zest (don’t skip this part)

2 cloves garlic, minced (or 1 teaspoon from a jar)

1/4 cup fresh basil leaves (or 1 tablespoon dried)

2 tablespoons fresh dill (or 2 teaspoons dried)

1/4 cup fresh parsley (flat leaf looks nicer)

2 green onions, chopped (use both white and green parts)

1 teaspoon salt (taste and add more if needed)

1/2 teaspoon black pepper

For the Chicken Salad

3 cups cooked chicken, chopped (rotisserie chicken works great)

1/2 cup diced celery (for that good crunch)

1/4 cup diced red onion (sweet onion is fine too)

1/2 cup diced cucumber (English cucumbers have fewer seeds)

1/4 cup toasted almonds or walnuts (optional but really good)

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Instructions

Step 1: Get Your Chicken Ready (5 minutes)

If you’re cooking chicken from scratch, season it well with salt and pepper. Bake it at 375°F until it reaches 165°F inside (usually about 25-30 minutes for chicken breasts). But honestly, rotisserie chicken from the store saves you time and works perfectly.

Let the chicken cool down, then chop it into bite-sized pieces. Not too small like shredded chicken, and not huge chunks either. Think about what would be perfect on a fork. I usually aim for pieces about the size of a grape.

Step 2: Make the Amazing Green Dressing (5 minutes)

Put the Greek yogurt, mayo, avocado, lemon juice, lemon zest, minced garlic, basil, dill, parsley, green onions, salt, and pepper into your food processor.

Blend everything until it’s smooth and creamy. The dressing should be a gorgeous bright green color, like fresh spring grass. If you don’t have a food processor no worries, you can use a high-speed blender, it works fine. Just stop and scrape down the sides a couple times to make sure everything gets mixed in.

Step 3: Let the Chicken Soak Up the Flavor (10 minutes)

Here’s a trick I learned from my mom: put the chopped chicken in a big bowl and mix it with about half the green goddess dressing. Don’t add the vegetables yet.

Let this sit for about 10 minutes. This way, the chicken actually absorbs some of those herb flavors instead of just getting coated on the outside. This step makes a huge difference in how the final green goddess chicken salad tastes.

Step 4: Add the Crunchy Stuff (3 minutes)

Now, it’s time to add your diced celery, red onion, and cucumber to the bowl with the chicken. And if you’re using nuts, add those too.

Gently fold everything together with a big spoon or spatula. Don’t stir too hard or you’ll break up the chicken pieces and make them mushy.

Step 5: Finish with the Rest of the Dressing (2 minutes)

Add the remaining green goddess dressing to the bowl. Fold it in gently until everything is coated nicely.

Step 6: Let It Chill and Get Even Better (30 minutes)

Put your green goddess chicken salad in the fridge for at least 30 minutes before serving. This lets all the flavors blend together and makes it taste even better.

Notes

Can substitute rotisserie chicken for convenience.
Dressing can be made up to 1 week ahead.
For meal prep, keep cucumber and celery separate until serving to maintain crunch.

Prep Time: 15 minutes
Cook Time: 0 minutes (using pre-cooked chicken)
Category: Mediterranean Salad recipe, Side Dish
Method: No-cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 285 kcal
Sugar: 4g
Sodium: 450mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 3g
Protein: 28g
Cholesterol: 75mg