Green Goddess Chicken Salad is one of those recipes that makes me think of late summer afternoons on my grandma’s farm, when we’d gather handfuls of fresh herbs from her garden and figure out creative ways to use them all. I’ve always believed that the best recipes come from not wanting to waste a single leaf of what you’ve grown or bought.
Back in my Midwest kitchen, I learned that chicken salad didn’t have to be the same old mayonnaise-heavy dish. One Sunday, with an abundance of parsley, dill, and mint from the garden and a ripe avocado on the counter, I decided to blend them into something special. The result was this vibrant, herb-packed Green Goddess Chicken Salad that’s become a staple in my recipe box. The creamy dressing coats tender rotisserie chicken perfectly, and the fresh green color always brings a smile to my face. It reminds me that simple ingredients, when treated right, can create something truly memorable. Your kitchen’s about to turn wonderfully green.
What Makes This Green Goddess Chicken Salad So Special
This high-protein chicken salad represents everything I love about practical home cooking. It uses ingredients you likely have on hand and comes together faster than you’d believe. As someone who’s spent decades feeding hungry families, I appreciate recipes that deliver nutrition without sacrificing flavor.
- Ready in just 10 minutes from start to finish
- Packs a serious protein punch with Greek yogurt and chicken
- Uses fresh herbs you might otherwise let wilt in the fridge
- Naturally gluten-free with no added sugars
- Provides heart-healthy fats from avocado and olive oil
- Perfect for meal-prepping Sunday evening for the entire week
I’ve made this countless times for potlucks and family gatherings, and it never fails to spark conversations about what makes it so green and delicious.
Key Players in This Recipe
Rotisserie Chicken provides the protein foundation and saves you significant cooking time. I always choose a chicken with good flavor since it really impacts the final dish.
Avocado creates the creamy base for the dressing while adding healthy fats and a silky texture that makes this salad feel indulgent.
Greek Yogurt adds tanginess and extra protein without the heaviness of traditional mayonnaise-based dressings.
Fresh Parsley contributes a clean, slightly peppery flavor and gives the dressing its signature green color.
Fresh Dill brings a bright, slightly anise-like taste that pairs beautifully with chicken. In my kitchen, I prefer packing it loosely in the measuring cup for the right balance.
Fresh Mint adds an unexpected freshness that elevates this from ordinary chicken salad to something special.
Baby Spinach sneaks in extra nutrients while contributing to the vibrant green color without an overpowering taste.
Lemon Juice brightens all the flavors and keeps the avocado from browning. I always use fresh-squeezed rather than bottled for the best results.
Olive Oil adds richness and helps the dressing coat the chicken pieces evenly throughout.
Garlic provides a savory depth that grounds all those bright, fresh flavors.
How to Make Green Goddess Chicken Salad
Step 1. I’ve found that using a food processor to pulse the rotisserie chicken a few times gives you perfectly shredded chicken in seconds, though two forks work just fine if you prefer a chunkier texture.
Step 2. Betty always starts by adding all the dressing ingredients to the food processor: the avocado, Greek yogurt, parsley, dill, mint, spinach, lemon juice, olive oil, garlic, salt, and pepper. Blend for 2-3 minutes until completely smooth, adding a tablespoon or two of water if needed to reach your preferred consistency.
Step 3. After years of making this Green Goddess Chicken Salad, I learned that transferring the chicken to a large bowl first makes mixing much easier. Pour that gorgeous green dressing right over the top.
Step 4. The key I discovered is giving everything a really good mix, making sure every piece of chicken gets coated in that creamy, herb-packed dressing.
Step 5. Through trial and error, I learned that optional additions like chopped green onions, red onions, cucumbers, or even mashed white beans add wonderful texture and make this salad even heartier.
Storage and Reheating Tips
I typically store this Green Goddess Chicken Salad in an airtight container in the refrigerator, where it stays fresh for 3-4 days. The lemon juice helps keep the avocado from turning brown, though you might notice some slight darkening on the top layer. Just give it a quick stir before serving.
This is one recipe that actually tastes better cold, straight from the fridge. The flavors have time to meld together overnight, making day-two servings even more delicious. I don’t recommend freezing this salad since the avocado and Greek yogurt don’t thaw well, and you’ll lose that fresh, creamy texture that makes it special.
For the best texture, I always give the salad a good stir before serving, as the dressing can settle a bit. If it seems too thick after refrigeration, a small splash of lemon juice or water brings it right back to life.
Perfect Partners for Green Goddess Chicken Salad
- Sandwich or wrap with whole grain bread or tortillas creates a portable, satisfying lunch that holds up beautifully in lunchboxes
- Bed of mixed greens turns this into a complete salad bowl, adding extra crunch and freshness while keeping things light
- Mary’s Gone Crackers or pretzel crisps provide a satisfying crunch that contrasts beautifully with the creamy chicken salad
- Raw vegetables like carrots, celery, and bell peppers offer a healthy dipper option for afternoon snacks or light appetizers
- Baked sweet potato makes this a complete, balanced meal that’s both filling and nutritious, perfect for lunch or dinner
You might also enjoy pairing this with my Healthy Tuna Salad for a protein-packed lunch spread, or serve alongside Mediterranean Chicken Gyros for a fresh, herb-forward meal. For more protein options, try my High Protein Tuna Egg Salad.
FAQs
I recommend sticking with Greek yogurt for the best texture and protein content, but regular yogurt will work if you drain it first to remove excess liquid.
The lemon juice in this recipe helps prevent browning, and storing it in an airtight container with plastic wrap pressed directly against the surface provides extra protection.
Betty’s solution is to prepare this on Sunday evening, and it stays delicious through Thursday, making it perfect for weekday lunches.
Many home cooks find success with using whatever herbs they have available. Even just parsley and dill make a delicious version, though you might want to increase the quantities slightly.cious through Thursday, making it perfect for weekday lunches.
Healthy Green Goddess Chicken Salad
Ingredients
Equipment
Method
- Shred your rotisserie chicken by pulsing it a few times in the food processor, or use 2 forks instead depending on how finely you prefer your chicken in a chicken salad.
- In a food processor or high-speed blender, add your dressing ingredients (avocado, Greek yogurt, parsley, dill, mint, spinach, lemon juice, olive oil, garlic, salt, and pepper) and blend until smooth, about 2-3 minutes. Add a bit 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.
- Optional: if you want, add in green onions, red onion, cucumber, or mashed white beans for extra texture and flavor.
