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The perfect spring or summer lunch has to be this Green Goddess Chicken Salad. It’s made with fresh ingredients like basil, parsley, cucumber, celery and other green spring inspired produce. It’s full of protein from chicken and a made from scratch green goddess dressing that will blow you away with flavor. This is a crave worth recipe!
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Cubed or shredded chicken. I use rotisserie chicken for ease of use but please feel free to make your own or use grilled chicken.
- Red Onions & Green Onions. This add color and crunch.
- Celery. This is a great green add in!
- Cucumber. Diced cucumber adds color, crunch and flavors for spring and summer.
- Avocado Slices. I use slices instead of blending it into the dressing since this is a meal prep friendly meal, I prefer to have the avocado fresh as I eat.
Green Goddess Dressing
- Plain Greek Yogurt. This is the base of the tangy dressing.
- Fresh Herbs. I use Basil and Parsley. This is what makes the green goddess dressing “green” without the avocado added in.
- Salt & Pepper.
- Garlic Cloves. For flavor.
- Oil, Vinegar. For the dressing.
- Dijon Mustard. To add some tang to the dressing.
Steps To Make This Recipe
Ready to make this Green Goddess Chicken Salad? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Step One. To make this chicken salad, start by preparing the green goddess dressing. Add all of the dressing ingredients (plain greek yogurt, mayo, basil, parsley, garlic, red wine vinegar, dijon mustard, kosher salt, and ground black pepper) to a small food processor or blender. Blend until the dressing is smooth.
- Step Two. Set the dressing aside while you prepare the chicken salad. Shred/cube the chicken and add it to a bowl alongside the chopped red onion, celery, green onions, cucumbers.
- Step Three. Next, pour the Green Goddess Dressing on top of the chicken salad and toss until fully combined. Add the avocado slices on top for dipping or pile the salad onto toasted bread and add avocado slices to enjoy.
- This salad will last in the fridge for up to three days.
Recipe Tips
- Taste the dressing as you go. You may want extra herbs or a tad more salt to yours. This is so customizable you can’t go wrong. I always add a few extra cloves of garlic to mine 😉
- Use the veggies you like. As long as you have at least one crunchy veggie you will love this chicken salad. The dressing really does a lot of the heavy lifting with the fresh herbs and flavors.
- Make it low carb. You can add this chicken salad to lettuce cups or just eat it without the bread.
- Store in an airtight container for up to 3 days.
Other Spring Salad Recipes To Try
Green Goddess Chicken Salad
The perfect spring or summer lunch has to be this Green Goddess Chicken Salad. It's made with fresh ingredients like basil, parsley, cucumber, celery and other green spring inspired produce.
Equipment
- large bowl for mixing
Ingredients
Chicken Salad
- 4 cups cubed rotisserie chicken
- ¼ small red onion, diced
- ¼ cup celery, diced
- ½ cup cucumber, diced
- 3 green onions, diced
- 1 small avocado, sliced
Green Goddess Dressing
- ⅓ cup plain greek yogurt
- ⅓ cup fresh basil
- ⅓ cup fresh parsley
- 1 Tbsp Mayonnaise
- 2 Tbsp dijon mustard
- 2 cloves garlic
- ½ tsp each salt & pepper
- 2 Tbsp red wine vinegar , or champagne vinegar
- 1-2 Tbsp water, optional, to thin our the dressing if needed
Instructions
- Start by preparing the green goddess dressing. Add all of the dressing ingredients (plain greek yogurt, mayo, basil, parsley, garlic, red wine vinegar, dijon mustard, kosher salt, and ground black pepper) to a small food processor or blender. Blend until the dressing is smooth.
- Set the dressing aside while you prepare the chicken salad. Shred/cube the chicken and add it to a bowl alongside the chopped red onion, celery, green onions, cucumbers.
- Next, pour the Green Goddess Dressing on top of the chicken salad and toss well until fully combined. Add the avocado slices on top for dipping or pile the salad onto toasted bread and add avocado slices to enjoy.
Notes
- Taste the dressing as you go. You may want extra herbs or a tad more salt to yours. This is so customizable you can’t go wrong. I always add a few extra cloves of garlic to mine 😉
- Use the veggies you like. As long as you have at least one crunchy veggie you will love this chicken salad. The dressing really does a lot of the heavy lifting with the fresh herbs and flavors.
- Make it low carb. You can add this chicken salad to lettuce cups or just eat it without the bread.
- Store in an airtight container for up to 3 days.
Nutrition
Calories: 566kcal | Carbohydrates: 7g | Protein: 69g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 229mg | Sodium: 1184mg | Potassium: 371mg | Fiber: 4g | Sugar: 2g | Vitamin A: 649IU | Vitamin C: 14mg | Calcium: 50mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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We love this recipe for a spring change up. Hope you do too! – xoxo Bailey