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This no-fuss, healthy Green Goddess Chicken Salad is a herb-packed, creamy delight that’s perfect for lunches, picnics, and light dinners.
I still remember the first time I tasted a bright, herby salad that merited the name “Green Goddess”—it was love at first bite. Combining shredded chicken, ripe avocado, and a flood of fresh herbs, this Green Goddess Chicken Salad feels like a cool breeze on a hot afternoon. What makes it special? It’s packed with protein, brimming with vitamins, and comes together in under half an hour without turning on the oven. You know what? It’s my go-to for spring get-togethers, weekday lunches, and weekend potlucks—for family and friends, everyone’s always asking for seconds.
Why You’ll Love This Recipe
- No oven needed—just mix, chill, and serve
- Ready in under 30 minutes, even on busy weekdays
- Protein-rich chicken plus healthy fats from avocado
- Loaded with fresh herbs for bright, mood-lifting flavor
- Perfect for meal prep—stays fresh up to 4 days in the fridge
- Gluten-free and easy to adapt for dairy-free eaters
- Versatile: serve on greens, in wraps, or atop crackers
Ingredients
- 3 cups cooked chicken, shredded (rotisserie chicken or poached breast)
- 1 ripe avocado, diced (for creamy texture)
- ½ cup plain Greek yogurt (full-fat for richness or non-dairy yogurt for vegan tweak)
- ¼ cup mayonnaise (Hellmann’s or homemade—adds extra tang)
- 1 small cucumber, seeded and chopped (use English cucumber for fewer seeds)
- 2 stalks celery, finely diced (for crunch; choose firm stalks)
- 2 green onions, thinly sliced (white and light green parts)
- ½ cup fresh parsley leaves, roughly chopped
- ½ cup fresh cilantro leaves, roughly chopped
- ¼ cup fresh chives (or scallions), snipped
- 2 tablespoons fresh lemon juice (about 1 lemon; adds brightness)
- 1 tablespoon apple cider vinegar (balances richness)
- 1 teaspoon Dijon mustard (adds a subtle kick)
- Salt and black pepper, to taste
- Pinch of garlic powder (optional, for a hint of savoriness)
- A few dashes of hot sauce (Totally optional; I like Cholula)
Directions
- Prep the chicken and herbs.
Using two forks, shred your cooked chicken into bite-size pieces—aim for about ½-inch shreds. Chop parsley, cilantro, and chives finely; a sharp chef’s knife or a food processor pulse makes this quick. - Mash and stir the dressing.
In a medium bowl, scoop out the avocado and mash until mostly smooth. Stir in Greek yogurt, mayonnaise, lemon juice, vinegar, and Dijon until you have a silky, pale-green dressing. Taste and adjust acidity—lemon juice gives zing, while mayo softens the bite. - Toss veggies and chicken.
Add shredded chicken, diced cucumber, celery, and green onions to the dressing. Stir gently, folding everything until each piece of chicken is coated. Resist the urge to overmix, which can turn avocado mushy. - Season with care.
Sprinkle garlic powder, salt, and freshly ground black pepper—start with a small pinch, then taste and tweak. If you’re a heat-seeker, a couple drops of hot sauce will do the trick. - Chill for melded flavors.
Cover and refrigerate for at least 10 minutes—or ideally 30—to let flavors mingle. Trust me, you’ll notice the difference when those herbs really shine. - Serve and garnish.
Scoop onto a bed of crisp lettuce, swirl into a tortilla for wraps, or stack between sliced rye bread. Garnish with extra herbs or thin lemon slices for a pop of color.
Servings & Timing
Yield: Serves 4–6 as a main dish or 8–10 as a side
Prep Time: 15 minutes (20 minutes if chopping by hand)
Chill Time: 10–30 minutes (recommended 30 minutes for best flavor)
Total Time: 25–50 minutes
Variations
- Avocado-Free Twist: Swap avocado for ¼ cup extra Greek yogurt for a lighter, tangy dressing.
- Vegan Goddess: Use chickpeas instead of chicken and vegan mayo plus dairy-free yogurt.
- Curry Kick: Stir in 1 teaspoon curry powder for an exotic flavor note.
- Citrus Burst: Replace lemon juice with lime and add orange zest for a fruity edge.
- Nutty Crunch: Fold in ¼ cup chopped almonds or toasted pine nuts for texture.
- Spicy Jalapeño: Mix in 1 minced jalapeño (seeds in or out—your call) for heat.
Storage & Reheating
Store in an airtight container in the fridge for up to 4 days—I wrap mine in plastic wrap before sealing for extra freshness. Though this salad isn’t meant for reheating, letting it sit at room temperature for 10 minutes before serving brings back creaminess. For make-ahead ease, chop the chicken and veggies and stow them separately; whisk the dressing on the morning of, then toss everything together at lunchtime.
Notes
• Use day-old chicken from Sunday’s roast or grab a store-bought rotisserie for a time-saver.
• If herbs wilt quickly, store them in a glass of water in the fridge, loosely covered.
• For extra smooth dressing, blend in a mini food processor—just watch the texture to keep some chunk.
• Tested this recipe 5 ways: celery size matters! Thick ribbons give crunch; tiny dice blend better.
• Salt little by little—herbs hide saltiness until you’re almost done seasoning.
FAQs
Q: Can I prep this salad a day ahead?
A: Yes—mix everything except avocado one day ahead, then add avocado right before serving to keep the color bright.
Q: What chicken cut works best here?
A: Boneless, skinless chicken breasts shred nicely, but thighs stay juicier—use whichever you prefer.
Q: Is this recipe gluten-free?
A: Completely—just serve on gluten-free bread or wraps, or pile on mixed greens.
Q: How can I make this lower in fat?
A: Swap mayo for extra Greek yogurt and skip avocado for an extra-light version.
Q: Can I freeze leftovers?
A: I don’t recommend freezing due to the avocado and yogurt—they get watery when thawed.
Q: What if I don’t like cilantro?
A: Replace cilantro with extra parsley or fresh basil for a different herb profile.
Q: Any tip for super-green dressing?
A: Blending a handful of baby spinach or baby kale in the dressing gives a color boost without changing taste.
Q: How can I add a bit of sweetness?
A: A drizzle of honey or a sprinkle of sweet peas adds a pleasant lift against the herbs.
Conclusion
Green Goddess Chicken Salad is that rare blend of fresh, creamy, and protein-packed goodness that feels at once gourmet and simple. With minimal fuss, you’ve got a dish that’s perfect for busy days, potluck spreads, or a relaxed weekend lunch. Give it a try, let me know how you customize it, and don’t forget to explore more of my herb-forward salads—your taste buds will thank you.
Green Goddess Chicken Salad
Ingredients
- 3 cups cooked chicken shredded (rotisserie chicken or poached breast)
- 1 ripe avocado avocado diced (for creamy texture)
- 1/2 cup plain Greek yogurt full-fat for richness or non-dairy yogurt for vegan tweak
- 1/4 cup mayonnaise Hellmann’s or homemade—adds extra tang
- 1 small cucumber seeded and chopped (use English cucumber for fewer seeds)
- 2 stalks celery finely diced (for crunch; choose firm stalks)
- 2 green onions green onions thinly sliced (white and light green parts)
- 1/2 cup fresh parsley leaves roughly chopped
- 1/2 cup fresh cilantro leaves roughly chopped
- 1/4 cup fresh chives snipped
- 2 tablespoons lemon juice about 1 lemon; adds brightness
- 1 tablespoon apple cider vinegar balances richness
- 1 teaspoon Dijon mustard adds a subtle kick
- Salt and black pepper to taste
- Pinch of garlic powder optional, for a hint of savoriness
- A few dashes of hot sauce Totally optional; I like Cholula
Instructions
- Using two forks, shred your cooked chicken into bite-size pieces—aim for about ½-inch shreds. Chop parsley, cilantro, and chives finely; a sharp chef’s knife or a food processor pulse makes this quick.
- In a medium bowl, scoop out the avocado and mash until mostly smooth. Stir in Greek yogurt, mayonnaise, lemon juice, vinegar, and Dijon until you have a silky, pale-green dressing. Taste and adjust acidity—lemon juice gives zing, while mayo softens the bite.
- Add shredded chicken, diced cucumber, celery, and green onions to the dressing. Stir gently, folding everything until each piece of chicken is coated. Resist the urge to overmix, which can turn avocado mushy.
- Sprinkle garlic powder, salt, and freshly ground black pepper—start with a small pinch, then taste and tweak. If you’re a heat-seeker, a couple drops of hot sauce will do the trick.
- Cover and refrigerate for at least 10 minutes—or ideally 30—to let flavors mingle. Trust me, you’ll notice the difference when those herbs really shine.
- Scoop onto a bed of crisp lettuce, swirl into a tortilla for wraps, or stack between sliced rye bread. Garnish with extra herbs or thin lemon slices for a pop of color.
Notes
• If herbs wilt quickly, store them in a glass of water in the fridge, loosely covered.
• For extra smooth dressing, blend in a mini food processor—just watch the texture to keep some chunk.
• Tested this recipe 5 ways: celery size matters! Thick ribbons give crunch; tiny dice blend better.
• Salt little by little—herbs hide saltiness until you’re almost done seasoning.
