Name: Recipe "Green Goddess Chicken Salad"
Prep time: 15 min
Total time: 15 min
Ingredients: 0.5 cup plain greek yogurt; 2 tbsp mayonnaise; 0.5 ripe avocado; 0.5 cup fresh parsley leaves; 0.5 cup fresh basil leaves; 1 green onion (chopped); 1 clove garlic (minced); 1 tbsp fresh lemon juice; 1 tbsp red wine vinegar; kosher salt and black pepper (to taste); 1 tbsp water (optional); 4 cup shredded chicken (we use rotisserie); 0.5 cup diced celery; 0.5 cup diced cucumber; 0.25 cup diced red onion; kosher salt and black pepper (to taste)

A natural next stop: Black Bean, Avocado, and Mango Salad with Cilantro and Lime, Grilled Halloumi Berry Salad, Mexican Rice Bowl, and Grapefruit, Orange, and Avocado Salad.

A Fresh Spin on Chicken Salad

Green goddess dressing is one of my favorites for its creamy, herbaceous flavor. Turning it into a chicken salad with avocado and Greek yogurt was a no-brainer. The result is a light but satisfying lunch that feels like a treat.

Why You’ll Love This Green Goddess Chicken Salad

Ready in just 15 minutes using store-bought rotisserie chicken.
Creamy avocado dressing packs protein without heavy mayonnaise.
Crunchy celery and cucumber add freshness and texture.

Key Ingredients for a Creamy Green Goddess Chicken Salad

Greek yogurt and avocado replace most of the mayo for a lighter, protein-rich dressing. Use full-fat Greek yogurt for best creaminess.
Fresh parsley and basil give the dressing its signature green color and herbaceous punch. Feel free to swap in cilantro, dill, or tarragon.
Rotisserie chicken makes this recipe super quick. You can also use poached, grilled, or leftover roasted chicken.

Kitchen Tools for This Green Goddess Chicken Salad

A blender or food processor for the dressing
A large mixing bowl
A chef’s knife and cutting board

Tips for Making the Best Green Goddess Chicken Salad

For a perfectly smooth dressing, blend the ingredients until no chunks of avocado or herbs remain. If the dressing is too thick, add a tablespoon of water to reach your desired consistency. When shredding the chicken, use two forks to pull it apart into bite-sized pieces. Dice the celery, cucumber, and red onion into small, even cubes so every bite has a good mix of crunch and creaminess. After mixing the salad, taste it and adjust the salt, pepper, or a squeeze of lemon juice to brighten the flavors.

Expert Tips for Green Goddess Chicken Salad Success

Choose an avocado that is ripe but still firm. Too soft and the dressing can become watery or turn brown quickly. To minimize browning, press a sheet of plastic wrap directly onto the surface of the salad before sealing the container in the fridge. This limits the dressing’s exposure to air. If you have leftover dressing, it keeps well in a jar for up to a week. Just stir or shake before using.

Meal Prep Tips for Green Goddess Chicken Salad

This salad is perfect for meal prep because it comes together quickly and holds up well in the fridge. For best results, store the dressing separately from the chicken and veggies. Assemble individual servings in containers, adding the dressing just before you’re ready to eat. This keeps the veggies crunchy and the salad fresh. If you plan to eat it within 24 hours, you can mix everything together. Just give it a stir before serving.

Green Goddess Chicken Salad Variations to Try

To make this salad vegetarian, swap the chicken for a can of drained chickpeas. For a different herb profile, use cilantro and lime juice instead of basil and lemon. Add crunch with toasted slivered almonds or chopped walnuts. If you prefer a spicier kick, stir in a pinch of cayenne pepper or a few drops of hot sauce. You can also substitute the Greek yogurt with dairy-free yogurt to make it lactose-free.

How to Serve Green Goddess Chicken Salad

This salad is incredibly versatile. Pile it onto sourdough bread or a buttery croissant for a satisfying sandwich. For a lighter option, spoon it into lettuce cups or large romaine leaves. It also makes a great dip for crackers or crostini. Or just eat it straight from the bowl. No judgment here!

How to Store Leftover Green Goddess Chicken Salad

Store the salad in an airtight container in the refrigerator for up to 3 days. The avocado may cause the salad to darken slightly on the surface, but stirring it before serving will refresh the texture and color. If you want to keep the dressing separate for meal prep, store it in a jar and toss with the chicken and veggies just before eating.

Green Goddess Chicken Salad FAQs

Can I make this dairy-free?

Yes, substitute the Greek yogurt with a plain dairy-free yogurt (like coconut or almond) and use a vegan mayonnaise. The avocado still provides creaminess, so the dressing will be similar.

Can I freeze this chicken salad?

Freezing is not recommended because the avocado and yogurt will separate and become watery upon thawing. The salad is best enjoyed fresh or within a few days.

What can I use instead of avocado?

If you don’t have avocado, increase the Greek yogurt to 3/4 cup and add an extra tablespoon of mayonnaise to maintain creaminess. The flavor will be a bit less rich but still delicious.

Can I use canned chicken?

Canned chicken works in a pinch, but the texture is softer and less flavorful than rotisserie. If using canned, drain it well and flake it with a fork before mixing.

How do I keep the salad from turning brown?

Press plastic wrap directly onto the surface of the salad before sealing the container to minimize air exposure. Also, using a ripe avocado (not overripe) helps slow browning.

Recipe

Green Goddess Chicken Salad

This Green Goddess Chicken Salad is a fresh and modern spin on the classic. Rotisserie chicken is tossed with crunchy veggies and coated in a creamy avocado herb dressing made with Greek yogurt, fresh basil, and parsley. It’s light, flavorful, and easy to prepare, perfect for quick lunches or meal prep.

easy

15 min

Prep Time

15 min

Total Time

Servings

Lunch

Course

American

Cuisine

432 kcal

Calories

Ingredients

Servings

0.5 cup plain greek yogurt
2 tbsp mayonnaise
0.5 ripe avocado
0.5 cup fresh parsley leaves
0.5 cup fresh basil leaves
1 green onion, chopped
1 clove garlic, minced
1 tbsp fresh lemon juice

1 tbsp red wine vinegar
kosher salt and black pepper, to taste
1 tbsp water, optional
4 cup shredded chicken, we use rotisserie
0.5 cup diced celery
0.5 cup diced cucumber
0.25 cup diced red onion
kosher salt and black pepper, to taste

Instructions

1
In a blender or food processor, combine Greek yogurt, mayonnaise, avocado, parsley, basil, green onion, garlic, lemon juice, red wine vinegar, salt, and pepper. Blend until smooth. Add 1 tablespoon water, if necessary, to help blend.
2
In a large bowl, combine the shredded chicken, celery, cucumber, and red onion.

3
Pour the dressing over the salad and stir until well combined. Season with salt and pepper, to taste.
4
Serve on toast, in a sandwich, in a wrap or lettuce wrap, or enjoy with crackers.

Nutrition (per serving)

432kcal

Calorie breakdown

Protein43%190 kcal

Fat50%215 kcal

Carbohydrates7%32 kcal

How this was calculated — 16 of 16 ingredients matched

plain greek yogurtYogurt, Greek, plain, whole milk116 kcal

mayonnaiseMayonnaise, made with tofu97 kcal

ripe avocadoBananas, ripe and slightly ripe, raw0 kcal

fresh parsley leavesParsley, fresh43 kcal

fresh basil leavesBasil, fresh28 kcal

green onionOnions, young green, tops only0 kcal

garlicGarlic, raw7 kcal

fresh lemon juiceLemon juice, raw3 kcal

red wine vinegarVinegar, red wine3 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

waterWater, bottled, generic0 kcal

shredded chickenChicken, ground, raw1373 kcal

diced celeryCelery, raw17 kcal

diced cucumberCucumber, peeled, raw12 kcal

diced red onionOnions, red, raw26 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

Serving size ≈ 426 g · 4 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: Avocado, Chicken, herbs, high-protein, No-Cook, quick, salad

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