Green Goddess Chicken Salad
Published on August 18, 2025
Quick Summary
This Green Goddess Chicken Salad is fresh, flavorful, and packed with protein. A creamy Greek yogurt–based green goddess dressing with herbs and avocado makes this chicken salad irresistible. It’s perfect for meal prep, sandwiches, wraps, or lettuce cups.
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This salad is a mix of the Classic Chicken Salad and my favorite Green Goddess Salad. The dressing brings bold, garden-fresh flavor, the shredded chicken packs in protein, and the crisp veggies add just the right amount of crunch. Basically, you get two amazing salads in ONE recipe! The best of both worlds!
The salad is light, herbaceous, and creamy, thanks to a Greek yogurt and avocado-based dressing that’s bursting with fresh parsley, basil, and a touch of lemon. Plus, I love the green color! So fresh!
Whether you’re packing lunches for the week or making a quick dinner, this recipe delivers on flavor and ease. I always feel like an expert when I pull this together in about 15 minutes and everyone raves about it! It’s a keeper!
Ingredients (with Helpful Notes)
For the Green Goddess Dressing:
- Plain Greek Yogurt: The creamy base that lightens up the dressing while adding protein.
- Mayonnaise: Just a touch for richness and that classic creamy flavor.
- Avocado: Makes the dressing silky smooth and adds healthy fats.
- Herbs: I like to use fresh parsley and basil, but you can also mix in or substitute other tender herbs like cilantro, dill, tarragon, or chives. Use whatever is fresh and on hand, just aim for about 1 cup total.
- Green Onion: Adds a mild, oniony bite without overpowering the dressing.
- Garlic: One clove is all you need for depth and punch.
- Fresh Lemon Juice: For a pop of acidity and freshness.
- Red Wine Vinegar: Balances the richness with tang.
- Water (optional): Just a splash to thin the dressing, if necessary.
For the Chicken Salad:
- Shredded Chicken: Rotisserie chicken is quick and flavorful, but any cooked, shredded chicken will work. Try poached, grilled, baked chicken breasts, or even leftover roasted chicken.
- Celery: For that signature crunch and a little peppery bite.
- Cucumber: Cool, crisp, and refreshing!
- Red Onion : Adds sharpness and color.
Tips for Making Green Goddess Chicken Salad
- Use a blender or food processor to make the dressing. It comes together in under a minute and gets beautifully creamy thanks to the avocado.
- I like to use rotisserie chicken because it is a huge time saver, but if you need to shred cooked chicken, you can! Use two forks, it will shred quickly!
- Dice your vegetables evenly so every bite has a good mix of texture.
- Toss everything together until well coated!
- Taste and adjust seasoning after everything is mixed. Sometimes a squeeze of extra lemon or a pinch more salt makes all the difference.
How to Serve
There are so many ways to enjoy this chicken salad:
- Sandwich it between two slices of sourdough or tuck it into a buttery croissant.
- Wrap it up in a tortilla with spinach for an easy lunch.
- Spoon it into lettuce cups for a low-carb, crunchy option.
- Serve it on crackers or crostini as an appetizer.
- Eat it straight from the bowl, it’s that good!
Green Goddess Chicken Salad
Ingredients
For the Dressing:
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1/2 ripe avocado
- 1/2 cup fresh parsley leaves
- 1/2 cup fresh basil leaves
- 1 green onion, chopped
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- Kosher salt and black pepper, to taste
- 1 tablespoon water, optional
For the Salad:
- 4 cups shredded chicken, we use rotisserie
- 1/2 cup diced celery
- 1/2 cup diced cucumber
- 1/4 cup diced red onion
- Kosher salt and black pepper, to taste
Instructions
- 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.
- In a large bowl, combine the shredded chicken, celery, cucumber, and red onion.
- Pour the dressing over the salad and stir until well combined. Season with salt and pepper, to taste.
- Serve on toast, in a sandwich, in a wrap or lettuce wrap, or enjoy with crackers.
Notes
Nutrition
Have you tried this recipe?
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Very cool recipes
Could I leave out the Mayo, i am not a fan of that?
Thanks