What do you imagine when you think of a green goddess chicken salad? I picture a serene, quiet cafe on a warm summer day. But it doesn’t have to be summer to make this green goddess salad recipe! It’s perfect anytime you want a fresh, flavorful salad. In fact, the type of radish I used in this dish is in season during the winter, so you can definitely make it right now. With satisfying ingredients like crunchy greens, tender chicken, and tangy dressing, this colorful salad will get anyone to eat their veggies with a smile. If you need more fresh and flavorful ways to eat your greens, try Mediterranean collard wraps, a green smoothie bowl, or a superfood salad next!
What Is Green Goddess Salad?
Green goddess salad includes a leafy bowl of greens and other veggies, with a tangy, creamy green goddess dressing that originated in San Francisco in the 1920s. The exact ingredients can include many different things, but it always includes that dressing — and this is my spin on the rest. It’s the perfect dish to make when you want a refreshing change from salads with olive oil and vinegar-based dressings.
Ingredients You’ll Need
This section explains how to choose the best ingredients for salad with green goddess dressing, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Baked Chicken Breasts – The perfect protein for salads! You can also use leftover garlic butter chicken, shredded chicken or Crock Pot whole chicken, if you have any.Cooked Bacon – If you don’t want to make bacon in the oven (the way I make it most often so I can have a big batch on hand for various recipes), then try air fryer bacon or microwave bacon for a faster option. Once it’s cooked, chop or crumble it. Store-bought bacon bits can also work in a pinch, but are far less flavorful.Green Goddess Salad Dressing – One of those sauces that pairs with anything — and an essential for this salad! This bright, fresh recipe uses fresh herbs like parsley and chives, sour cream, mayonnaise (or Greek yogurt), lemon juice, anchovy paste, garlic, salt, and pepper. You can also change up the herbs with any others you like, such as tarragon, green onions, basil, cilantro, dill, or mint.Mixed Greens – Use your favorite leafy greens! Bibb lettuce, romaine lettuce, kale, or spring mix are easy options. (I used spring mix!)Watermelon Radishes – These add a pop of flavor and color. If you haven’t heard of them before, they are a root vegetable related to arugula, broccoli, and turnips, and have a pale green skin with a bright pink interior (reminiscent of a watermelon). This radish type is sweeter and milder than a regular radish, and despite its bright color, is in season in the winter. You can also use regular red radishes if you can’t find the watermelon variety.Cucumbers – For more green color and crunch. I used small cucumbers for less chopping (just sliced into circles), but larger ones cut into half or quarter moons will also work fine.Onion – I prefer the taste of red onion in this salad, but any variety will work.Avocado – Choose a soft, ripe avocado for creaminess and healthy fats. I sliced mine thinly, but you can also dice it if you prefer.Pepitas – These shelled pumpkin seeds add crunch to your salad! You can also substitute your favorite nuts or seeds.
How To Make Green Goddess Salad
This section shows how to make green goddess chopped salad, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Prepare meats. Cook oven baked chicken breasts and prepare bacon in the air fryer, microwave, or oven.Prepare dressing. Use a blender or food processor to blend green goddess dressing. Set aside.Assemble. Add greens to large bowl. Toss with sliced veggies, except avocado. In order, arrange avocado, chicken, bacon, pepitas, and dressing over the top.
Variations
This salad is easy to adjust to your tastes. Try these variations!
Green goddess cobb salad – Add fresh tomatoes and hard boiled eggs for a classic cobb salad flavor.Use different meats – Make green goddess shrimp salad with grilled shrimp skewers, swap chicken with sirloin steak, or top with grilled salmon.Add crunch – Although not traditional, this salad would pair nicely with grain-free croutons, almond flour tortilla chips, or cheddar parmesan crisps.
Storage Instructions
Store: Keep veggies, meat, and dressing separately in the fridge for 2-3 days.Reheat: Reheat chicken in the microwave, the oven, or a hot skillet until warm, before adding to salad.Meal prep: Cook meats, prepare dressing, and chop all produce except avocado ahead of time. Slice avocado and assemble salad at the same time.
More Satisfying Salad Recipes
Love adding more protein to your salads? Try these meal-worthy recipes! Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
