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.

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

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. Alternatively, you can use lemon juice.
• For serving: I love serving this chicken salad with thinly sliced cucumber, tomato, and lettuce or microgreens.

For a complete list of ingredients and quantities, see the recipe card below.

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 golden raisins.
• Add Nuts or Seeds. For extra richness and crunch, add chopped pistachios or pumpkin 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.
• Make Vegetarian. The Green Goddess Dressing is also fabulous with chickpeas. I suggest using 2 cans of drained and rinsed chickpeas. Leave one of the cans of chickpeas whole and mash the other for better texture.

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.

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.

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. Pickled red onion and capers are also delicious additions!
• Lettuce Wraps: Enjoy in bibb lettuce cups for a light, refreshing lunch that does not feel like “diet” food whatsoever.
• Crackers or chips: If you need an extra-filling snack, scoop up this Green Goddess Chicken Salad with tortilla chips, pita 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.

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!