Green Goddess Chicken Salad


In the warmer months, I love the freshness of a Green Goddess Dressing. Traditionally the dressing is made with mayonnaise but I decided to make it with Greek yogurt, which was a delicious shake-up to the classic dressing. The dressing can be made on it’s own without the chicken and used on a salad, as a dip, drizzled on roasted vegetables or slices of tomato & avocado… the use is endless!


  • 1 cup Greek Yogurt, preferably whole milk
  • 2 tbsp Tarragon, fresh
  • 1 cup Parsley
  • 1 cup mixed soft leafy Herbs, such as dill, basil, mint, watercresss leaves
  • 2 tablespoons Chives, chopped
  • 1 tablespoons Lemon Juice, plus 1/2 teaspoon Zest
  • 1 tablespoon Olive Oil
  • 1 teaspoon Anchovy Paste
  • 1 Garlic Clove, mashed
  • 1/4 teaspoon sea salt
  • Fresh Ground Pepper, to taste
  • 2 Chicken Breasts, shredded

*Note, a pre-cooked rotisserie chicken can also be used if you do not want to cook your own chicken. In advance, preheat the oven to 350 degrees.  Place the chicken breasts in a glass pyrex pan, and fill the pan with about a 1/2 inch high of water – You want the liquid to cover up to half of the chicken. Season with some salt & pepper. You can also season with a flavored olive oil or salad dressing, such as Paul Newman Olive Oil & Vinegar. Bake uncovered for about 45 minutes, depending on the size of the chicken. When done, the chicken should no longer be pink and the juices clear when you cut into it. Shred the chicken while it is still warm – it’s much easier than cold chicken! Let it cool a bit before mixing with the dressing.

In a food processor, combine the yogurt, herbs, lemon juice & zest, olive oil, anchovy paste, garlic, salt and pepper. Pulse until well combined. Toss with the shredded chicken. Keep covered in the refrigerator for up to four days. Enjoy on its own, on top of mixed greens or as a sandwich.


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