This Healthy Green Goddess Chicken Salad is a protein-packed twist on a classic favorite. Loaded with lean chicken breast, crisp veggies, and a vibrant green goddess dressing made from fresh herbs and Greek yogurt, it’s refreshing, creamy, and perfect for meal prep or a quick lunch.
Why You’ll Love This Recipe
I love how this chicken salad brings together flavor and nutrition in one bowl. It’s high in protein thanks to the chicken and Greek yogurt, and the creamy dressing gets its green hue from fresh herbs and avocado instead of heavy mayo. It’s also incredibly versatile—I can enjoy it in a wrap, over lettuce, or as a sandwich filling.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked chicken breast, shredded or chopped
1 ripe avocado
1/2 cup plain non-fat Greek yogurt
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 clove garlic
1/4 cup fresh parsley
1/4 cup fresh basil
2 tablespoons chopped chives
2 tablespoons green onion (white and green parts)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup diced celery
1/4 cup diced cucumber
1/4 cup chopped spinach or kale (optional, for extra greens)
Directions
I start by adding the avocado, Greek yogurt, olive oil, lemon juice, red wine vinegar, garlic, parsley, basil, chives, green onion, salt, and pepper to a food processor or blender.
I blend until the mixture is smooth and creamy. This becomes my green goddess dressing.
In a large bowl, I combine the cooked chicken, celery, cucumber, and spinach or kale if using.
I pour the dressing over the salad and mix everything well to ensure the chicken and veggies are evenly coated.
I taste and adjust the seasoning if needed.
I refrigerate the salad for at least 30 minutes before serving—it tastes even better chilled.
Servings and timing
This recipe makes about 4 servings. I find that it takes around 15 minutes to prep and another 30 minutes of chill time for best flavor. Total time: 45 minutes.
Variations
I swap the chicken for canned tuna or chickpeas for a pescatarian or vegetarian version.
For extra crunch, I add sliced almonds or pumpkin seeds.
When I want a dairy-free version, I use coconut yogurt instead of Greek yogurt.
Sometimes, I mix in diced apple or grapes for a little sweetness.
Storage/Reheating
I store the chicken salad in an airtight container in the fridge for up to 3 days. I don’t recommend freezing it because the avocado and yogurt don’t thaw well. There’s no need to reheat—this salad is best enjoyed cold.
FAQs
What makes this chicken salad “green goddess”?
The name comes from the dressing, which is made with fresh herbs like basil, parsley, and chives, giving it a vibrant green color and herby flavor.
Can I make this chicken salad ahead of time?
Yes, I like to make it a day ahead. It actually tastes better after chilling in the fridge, as the flavors meld together.
Is this recipe keto-friendly?
It’s low in carbs and high in healthy fats and protein, so I consider it suitable for a keto lifestyle, especially if I skip the cucumber or choose lower-carb veggies.
Can I use rotisserie chicken?
Absolutely. I often use leftover rotisserie chicken to make this salad even quicker to prepare.
What’s the best way to serve this chicken salad?
I enjoy it in lettuce wraps, on whole grain toast, inside a pita, or simply over a bed of greens for a light, balanced meal.
Conclusion
This Healthy Green Goddess Chicken Salad is my go-to for a light yet satisfying high-protein meal. The creamy herb dressing gives it so much flavor without adding heaviness, and it’s easy to customize depending on what I have on hand. It’s one of those recipes I keep coming back to—fresh, simple, and always delicious.
A high-protein, creamy, and herbaceous chicken salad made with Greek yogurt, avocado, and fresh herbs. Perfect for meal prep, wraps, or a light lunch.
Ingredients
2 cups cooked chicken breast, shredded or chopped
1 ripe avocado
1/2 cup plain non-fat Greek yogurt
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 clove garlic
1/4 cup fresh parsley
1/4 cup fresh basil
2 tablespoons chopped chives
2 tablespoons green onion (white and green parts)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup diced celery
1/4 cup diced cucumber
1/4 cup chopped spinach or kale (optional)
Instructions
Add avocado, Greek yogurt, olive oil, lemon juice, red wine vinegar, garlic, parsley, basil, chives, green onion, salt, and pepper to a food processor or blender.
Blend until smooth and creamy to form the green goddess dressing.
In a large bowl, combine cooked chicken, celery, cucumber, and optional spinach or kale.
Pour the dressing over the chicken mixture and mix well to coat evenly.
Taste and adjust seasoning if necessary.
Refrigerate for at least 30 minutes before serving for best flavor.
Notes
Swap chicken with chickpeas or tuna for a vegetarian or pescatarian option.
Add sliced almonds or pumpkin seeds for crunch.
Use coconut yogurt for a dairy-free version.
Mix in diced apples or grapes for sweetness.
Store in an airtight container in the fridge for up to 3 days.
