Green Goddess Chicken Salad Sandwiches

5 from 8 votes
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Green goddess chicken salad is nutritious, creamy, ultra filling, and perfect for salads and sandwiches. Make it ahead and enjoy for weekday lunches or snacks.

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Green goddess chicken salad sandwich stacked on a wooden cutting board.

Why You’ll Love this Green Goddess Chicken Salad

Chicken salad is one of those recipes that I sometimes forget about, then once I make it again, wonder why I don’t meal prep it every week.

It’s simple, nutritious, and so adaptable. (Much like my reader-favorite Chickpea Tuna Salad.)

Unlike classic mayo-laden chicken salads, this one gets a major leg up in terms of good-for-you ingredients.

While it does still include a little mayo, it’s balanced by heart-healthy avocado and protein-rich Greek yogurt.

This lineup creates a thick + creamy, and oh-so-satisfying salad that will you will crave on repeat.

I also LOVE the lineup of bright, zesty herbs and garlic. If you’re unfamiliar with the magic of “green goddess” try my Green Goddess Dip to be instantly convinced it is superior!

The Ingredients

Recipe ingredients in separate bowls on a wooden cutting bored with labels.

You can enjoy this chicken salad on bread, in a wrap, with crackers, or over a bed of greens.

  • Chicken: I use shredded rotisserie chicken for convenience, however feel free to boil and shred boneless, skinless chicken breasts or thighs.
  • Yogurt: Feel free to use full-fat or 2% Greek yogurt. Just make sure it’s unflavored and GREEK, which is much thicker than traditional yogurt.
  • Mayo: I use avocado oil mayonnaise, such as Chosen Foods brand, for extra heart-healthy fats.
  • Avocado: This recipe calls for 1/2 of a medium ripe avocado. This adds rich flavor, satiating fats, and extra creaminess.
  • Garlic: Feel free to use fresh garlic or granulated garlic (garlic powder) here.
  • Herbs: The herbs are where the real magic lies in this Green Goddess Chicken Salad. I use a mix of parsley, dill, and tarragon, however you can also toss in chives or mint.
  • Vinegar: Apple cider vinegar adds brightness to the salad.
  • For serving: I love serving this chicken salad with thinly sliced cucumber, tomato, and lettuce or microgreens.

Substitutions and Additions:

  • Use all Yogurt: Instead of yogurt + mayo, you can use all Greek yogurt – just add an extra 3 Tbsp.
  • Add Dried Fruit: For a pop of sweetness, add chopped dates (my personal favorite), figs, or raisins.
  • Add Nuts or Seeds: For extra richness and crunch, add chopped pistachios or punpkin seeds.
  • Use Tuna: This recipe also works wonderfully with two cans of albacore tuna!
  • Use Different Herbs: The parsley is a must, however if you can’t find (or dislike) dill or tarragon, you can use chives and fresh mint instead.

Step-by-Step Instructions

Step 1: Prepare Green Goddess Sauce. To a food processor, combine yogurt, mayo, avocado, herbs, vinegar, garlic, salt, and pepper; blend until smooth.

Green goddess sauce being blended until smooth in a food processor.

Step 2: Combine Sauce with Chicken in a large bowl; stir well to combine. Enjoy chicken salad on sandwiches, wraps, with crackers, or over a bed of greens.

Shredded chicken being mixed with sauce in a large floral mixing bowl.

Serving Suggestions

Once you have a big, beautiful bowl of this chicken salad in your refrigerator, you have many tasty ways to use it! Here are a few serving ideas:

  • Sandwich: Enjoy piled high on your favorite bread with sliced cucumber, lettuce, and tomato.
  • Lettuce Wraps: Enjoy in bibb lettuce cups for a light, refreshing lunch that does not feel like “diet” food whatsoever.
  • Cracker or chips: If you need an extra-filling snack, scoop up this Green Goddess Chicken Salad with tortilla chips or wheat crackers.
  • Salad: Pile a big scoop over a bed of romaine or arugula and finish with a drizzle of olive oil.

Storage Tips:

  • Store: Refrigerate green goddess chicken salad in an airtight storage container for up to 4 days.
  • Make Ahead: The chicken can be cooked and diced up to 2 to 3 days in advance, depending upon how long you’d also like to keep the leftovers. Store in an airtight container in the refrigerator.
Chicken salad sandwich sliced in half and stacked on top of each other on a wooden cutting board.

More Healthy Lunch Ideas:

If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

5 from 8 votes

Green Goddess Chicken Salad Sandwiches

Green goddess chicken salad is nutritious, creamy, ultra filling, and perfect for salads and sandwiches. Make it ahead and enjoy for weekday lunches or snacks
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6

Equipment

  • Food processor

Ingredients  

  • 1/2 cup plain full-fat (or 2% fat) Greek yogurt
  • 3 Tbsp. mayonnaise (I use avocado oil mayo)
  • 1/2 medium ripe avocado
  • 1/2 cup fresh parsley leaves, lightly packed
  • 1/4 cup fresh dill leaves
  • 1/4 cup fresh tarragon leaves
  • 1 Tbsp. apple cider vinegar
  • 3/4 tsp. kosher salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. cracked black pepper
  • 4 heaping cups (about 14-16 oz.) shredded rotisserie chicken (or cooked boneless, skinless chicken breasts or thighs)

For Serving

  • Bread or wraps
  • Thinly sliced cucumber, tomato, and lettuce or sprouts/microgreens
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Instructions 

  • To the bowl of a food processor, combine yogurt, mayonnaise, avocado, parsley, dill, tarragon, apple cider vinegar, salt, garlic powder, and black pepper; blend until the mixture is smooth with bright green flecks.
  • Transfer sauce to a large bowl and add shredded chicken; toss well to combine. Taste and season with a pinch more salt and/or black pepper, if needed. Serve on sandwiches, wraps, with crackers, or over a bed of greens.

Notes

  • Store: Refrigerate chicken salad in an airtight storage container for up to 4 days.
  • Make Ahead: The chicken can be cooked and diced up to 2 to 3 days in advance, depending upon how long you’d also like to keep the leftovers. Store in an airtight container in the refrigerator.

Nutrition

Serving: 0.75cup chicken salad | Calories: 185kcal | Carbohydrates: 2g | Protein: 15g | Fat: 13g | Saturated Fat: 3g | Sodium: 390mg | Fiber: 1g | Sugar: 1g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
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10 Comments

  1. Sarah says:

    This chicken salad is SO GOOD! I am used to a sweeter, Sonoma-style chicken, but this is a new favorite. Will be making it regularly.

  2. Jessica says:

    5 stars
    Holy crap. So good. I didn’t have parsley or tarragon, but I added some green onion in as well as mint with the dill, and it turned out perfect. I added finely chopped celery for crunch and ate it in a wrap. Best chicken salad I’ve had in a while!!

  3. Kyle says:

    5 stars
    Made the chicken salad for meal prep. Our household loves it.

  4. Karen says:

    5 stars
    Delicious! Just made this for lunch and my husband and I are licking our fingers this salad is so good. Severed and fresh 7 seed bread with extra avocado slices, spinach and tomatoes. Another home run!

    1. Jamie Vespa says:

      I’m so glad you enjoyed it, Karen! Thank you for taking the time to leave a review!

  5. Natalie says:

    5 stars
    I had to comment here and say I wasn’t expecting much from this recipe as it so easy but I gave it a go as I happened to have the ingredients in my fridge [althouh I substituted basil for cilantro as that’s all I had]. I’m shocked, it was one of the most deliciously tasty sauces & sandwich fillings I have ever tasted!! I can’t believe how simple and how good it is!!

  6. Sandy Green says:

    Yummo!! I love a good chicken salad. Never added avocado before but I will need to try! Thanks!

    1. dishingouthealth says:

      Yess it’s a great way to sneak in extra nutrients and make the salad rich and creamy! Enjoy!

  7. Laura says:

    This is my kind of sandwich! I LOVE using Greek yogurt and Avocado to make chicken salad…the addition of pistachios sounds unreal!

    1. dishingouthealth says:

      YESS me too, they take the salad to another level of decadent creaminess! Thanks for stopping by, Laura! Xoxo