Green Goddess Chicken Salad
This no-fuss, healthy Green Goddess Chicken Salad is a herb-packed, creamy delight that’s perfect for lunches, picnics, and light dinners.
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
• 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.
• 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.
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