3 Irresistible Ways to Make the Ultimate Green goddess Chicken Salad recipe

A Fresh, Flavor-Packed Twist on a Classic

If you love a creamy, herb-packed chicken salad that’s both healthy and delicious, you’re in for a treat. The green goddess chicken salad recipe is the perfect balance of creamy dressing, fresh herbs, and lean protein, making it an easy, delicious, and nutrient-packed dish for any occasion.

Perfect for meal preppers, health-conscious foodies, or anyone looking for a quick, satisfying lunch, this salad is as versatile as it is delicious. Whether you’re enjoying it in a sandwich, wrap, or straight from the bowl, this green goddess chicken salad recipe is about to become a staple in your kitchen.

In this guide, you’ll discover three incredible variations, including a classic version, a creamy avocado twist, and a hearty roasted veggie option. Let’s start with the ultimate classic Green Goddess Chicken Salad—a lighter take on the traditional mayo-heavy version that doesn’t skimp on flavor!

Classic Green Goddess Chicken Salad (Healthy & Delicious)

Why You’ll Love This Recipe

This version keeps things light yet irresistibly creamy by swapping out most of the mayo for Greek yogurt and avocado. The result? A protein-packed, flavor-loaded dish that’s perfect for any meal.

If you love meal-prep-friendly, nutrient-packed salads, our Broccoli Cauliflower Salad Recipe is another must-try.

• Healthier alternative – Less mayo, more wholesome goodness.
• Quick & easy – Ready in just 15 minutes.
• Meal-prep friendly – Stays fresh for up to four days.

Ingredients

For the Chicken Salad

• 2 cups cooked, shredded chicken (rotisserie works great!)
• ¼ cup diced red onion
• 1 celery stalk, finely chopped
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh basil

For the Dressing

• ⅓ cup plain Greek yogurt
• 2 tablespoons light mayo
• 1 tablespoon lemon juice
• 1 teaspoon white wine vinegar
• 1 small avocado, mashed
• 1 garlic clove, minced
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Step-by-Step Instructions

1. Make the Dressing – In a medium bowl, whisk together the Greek yogurt, mayo, mashed avocado, lemon juice, vinegar, garlic, salt, and pepper until smooth and creamy.
2. Combine Everything – In a large bowl, mix the shredded chicken, red onion, celery, parsley, dill, and basil. Pour the dressing over the mixture and toss until well coated.
3. Taste & Adjust – Give it a taste and add more salt, pepper, or lemon juice if needed.
4. Chill & Serve – For best flavor, let it sit in the fridge for at least 30 minutes before serving.

How to Serve It

• On toasted sourdough for a crunchy, satisfying sandwich.
• Wrapped in butter lettuce for a low-carb option.
• Over a bed of greens with extra lemon juice for a fresh salad.
• Scooped onto crackers or pita chips for a quick snack.

Pro Tips

• If you prefer a chunkier texture, roughly chop the chicken instead of shredding it.
• Want extra crunch? Add chopped walnuts or pumpkin seeds.
• For a little kick, mix in ½ teaspoon Dijon mustard or a pinch of cayenne pepper.

Up next, we’ll take this classic to the next level with a creamy avocado variation that’s even richer and more satisfying! Stay tuned.

Creamy Avocado Green Goddess Chicken Salad

A Rich & Velvety Upgrade

If you love the green goddess chicken salad recipe but want an even creamier, nutrient-packed version, this one’s for you. Instead of using mayo, this recipe leans into the natural richness of avocado to create a smooth, buttery texture that coats every bite.

This version is perfect for those following a dairy-free or Whole30-friendly diet while still keeping that herby, tangy goodness. The result? A vibrant, flavorful salad that’s just as satisfying as the classic.

Why You’ll Love This Version

• Extra creamy & nutritious – Avocado provides healthy fats and a luscious texture.
• Dairy-free & mayo-free – Great for those avoiding traditional dressings.
• Packed with fresh herbs – Every bite bursts with flavor.

Ingredients

For the Chicken Salad

• 2 cups cooked, shredded chicken (grilled or rotisserie)
• ½ cup diced cucumber
• ¼ cup chopped green onions
• ¼ cup chopped fresh cilantro
• 2 tablespoons chopped fresh parsley

For the Avocado Dressing

• 1 medium ripe avocado
• ¼ cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 garlic clove, minced
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ teaspoon crushed red pepper (optional)
• 2 tablespoons water (to thin, if needed)

Step-by-Step Instructions

1. Blend the Dressing – In a food processor, blend the avocado, olive oil, lemon juice, vinegar, garlic, salt, and pepper. Add water, a tablespoon at a time, until smooth and pourable.
2. Prep the Salad – In a large bowl, combine the shredded chicken, cucumber, green onions, cilantro, and parsley.
3. Combine & Toss – Pour the dressing over the salad and toss until well coated.
4. Chill & Enjoy – Let the salad rest in the fridge for at least 20 minutes to let the flavors develop.

Best Ways to Serve It

• Lettuce Wraps – Spoon into romaine or butter lettuce cups for a light, refreshing meal.
• Stuffed Avocados – Hollow out an avocado and fill it with the salad for an eye-catching, nutrient-packed dish.
• Grain Bowl – Serve over quinoa or brown rice for extra fiber and protein.
• Topped on Toast – Spread over whole-grain bread for a hearty open-faced sandwich.

For those who enjoy a creamy dressing, you might also love our homemade Peppercorn Ranch Dressing as a flavorful alternative.

Pro Tips

• For extra flavor depth, add a teaspoon of Dijon mustard to the dressing.
• If your avocado isn’t super ripe, blend in 2 tablespoons of Greek yogurt for added creaminess.
• Want more crunch? Toss in toasted sunflower seeds or chopped almonds.
• For more ways to use avocados in your salad dressings.

This avocado-powered green goddess chicken salad recipe is all about creamy texture, bold herbs, and fresh flavors. Up next, we’ll dive into a roasted veggie version that adds even more depth and crunch!

Roasted Veggie & Quinoa Green Goddess Chicken Salad

A Hearty, Texture-Rich Twist

Looking for a more filling, nutrient-dense version of the green goddess chicken salad recipe? This variation adds roasted sweet potatoes, crispy broccoli, and fluffy quinoa for a satisfying meal that’s packed with fiber, protein, and bold flavors.

The combination of warm roasted veggies with a creamy, herby dressing makes this dish perfect for meal prep, lunch bowls, or even a light dinner. Plus, it’s naturally gluten-free and can easily be made dairy-free with simple swaps.

•  For another hearty and texture-rich salad, try our Crispy Potato Salad Recipes.
• Perfectly roasted vegetables bring out deep flavors and crisp textures.

Why You’ll Love This Version

• Loaded with nutrients – High in fiber, protein, and healthy fats.
• Great for meal prep – Stays fresh for days.
• Perfect balance of textures – Creamy, crunchy, and hearty all in one.

Ingredients

For the Salad

• 2 cups cooked, shredded chicken (grilled or rotisserie)
• 1 cup cooked quinoa (white, red, or tricolor)
• 1 medium sweet potato, diced
• 1 cup broccoli florets
• ¼ cup chopped red cabbage
• ¼ cup sliced almonds or pumpkin seeds (for crunch)
• 2 tablespoons chopped fresh parsley

For the Roasted Veggies

• 1 tablespoon olive oil
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ teaspoon smoked paprika

For the Dressing

• ⅓ cup plain Greek yogurt (or dairy-free yogurt for a vegan option)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon white wine vinegar
• 1 garlic clove, minced
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons chopped fresh basil

Step-by-Step Instructions

1. Roast the Veggies – Preheat your oven to 425°F. Toss the diced sweet potatoes and broccoli with olive oil, salt, pepper, and smoked paprika. Spread evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through.
2. Cook the Quinoa – Meanwhile, rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil, add quinoa, reduce heat, cover, and simmer for 15 minutes until fluffy. Remove from heat and let it cool.
3. Make the Dressing – In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, vinegar, garlic, salt, pepper, and basil until smooth.
4. Assemble the Salad – In a large bowl, combine the shredded chicken, roasted veggies, cooked quinoa, red cabbage, almonds (or pumpkin seeds), and parsley.
5. Toss & Serve – Drizzle the dressing over the salad and toss to coat. Serve immediately or store in an airtight container for meal prep.

Nutrition Facts

This salad is packed with protein, fiber, and healthy fats, making it an ideal balanced meal.

Calories	Protein	Carbs	Fiber	Healthy Fats
410	32g	38g	7g	12g

Pro Tips & Variations

• Make it Vegan – Swap the chicken for chickpeas or grilled tofu.
• Add More Crunch – Sprinkle in pomegranate seeds or sunflower seeds.
• Enhance the Flavor – Drizzle with balsamic glaze or a pinch of red pepper flakes.
• Meal Prep Hack – Store dressing separately and toss before serving to keep everything fresh.

This version of the green goddess chicken salad recipe is a true game-changer, blending crisp, roasted vegetables with a creamy, herbaceous dressing. Next, we’ll wrap things up with some expert storage tips and FAQs to make sure your salad stays fresh and delicious!

How to Store & Meal Prep Green Goddess Chicken Salad

Keeping Your Salad Fresh

One of the best things about the green goddess chicken salad recipe is how well it keeps for meal prep. Whether you’re making a big batch for the week or storing leftovers, proper storage ensures every bite remains fresh and flavorful.

• Refrigeration: Store the salad in an airtight container for up to 4 days. For best results, keep the dressing separate until ready to serve.
• Prevent Sogginess: If adding crunchy ingredients like almonds, seeds, or croutons, store them separately and mix them in right before eating.
• Freezing Tips: While the salad itself doesn’t freeze well due to the dressing, you can freeze the shredded chicken for up to 3 months and mix in fresh ingredients later.
• Reviving Leftovers: If the salad dries out slightly, stir in a teaspoon of lemon juice or olive oil before serving.

FAQ

Why is it called Green Goddess Salad?

The name comes from the vibrant green dressing, which was originally created at the Palace Hotel in San Francisco in the 1920s. The original Green Goddess dressing featured herbs, anchovies, mayonnaise, and vinegar. Over time, variations emerged, incorporating avocado, Greek yogurt, or lighter ingredients for a fresher taste, you can Check out this classic Green Goddess dressing recipe for an authentic take.

What should be done in the preparation of chicken salad?

First, choose a high-quality protein source like rotisserie chicken, grilled chicken, or even poached chicken for a tender texture. Next, chop all add-ins—herbs, veggies, and nuts—into small, uniform pieces for an even distribution of flavors. When making the dressing, blend or whisk it well to achieve a smooth, creamy consistency. Finally, let the salad chill in the fridge for at least 20 minutes before serving to allow the flavors to meld.

What is in Green Goddess seasoning?

While the dressing is more common, Green Goddess seasoning is a dry blend that includes parsley, chives, tarragon, basil, garlic powder, onion powder, salt, and lemon zest. Some versions also add nutritional yeast or black pepper for extra depth. It can be used to season chicken, roasted veggies, or even popcorn.

What does Green Goddess taste like?

Green Goddess dressing has a bright, herbaceous, and slightly tangy flavor with a creamy base. Depending on the recipe, it can have hints of lemon, garlic, and fresh herbs balanced with the richness of mayo, yogurt, or avocado. Some versions include a mild umami note from anchovies, but modern variations often replace them with vinegar or Dijon mustard.

Final Thoughts

The green goddess chicken salad recipe is a refreshing, flavorful twist on classic chicken salad, combining fresh herbs, creamy dressing, and versatile serving options. Whether you opt for the classic version, the avocado-based variation, or the roasted veggie-packed option, each recipe delivers a delicious, satisfying meal.

Looking for more delicious side dishes? Check out our Side Salads for Hawaiian Garlic Shrimp for even more inspiration.

This green goddess chicken salad is not only nutrient-dense and meal-prep friendly, but it’s also highly adaptable. With just a few swaps, you can make it dairy-free, keto-friendly, or vegan to suit your dietary needs.

Now that you’ve mastered these three variations, why not explore more recipes? Try pairing this salad with homemade pita chips, a light quinoa side dish, or a tangy citrus vinaigrette. Do you have questions or your twist on this recipe? Drop a comment—we’d love to hear from you!