Go Back
Print

green goddess chicken salad

Course Main Course, Salad
Servings 4 salads (2+ cups dressing total)

Ingredients

green goddess dressing ingredients:

  • 12 oz greek yogurt (I used 0% fat Fage)
  • 1 bunch green onions, white and green parts roughly chopped
  • 1 bunch fresh fresh dill, leaves only
  • 1 bunch fresh parsley, leaves only
  • 2 tablespoons lemon juice
  • 1/2 teaspoon anchovy paste
  • healthy pinch of fine sea salt and black pepper
  • 1+ tablespoons water, depending on the consistency you like!

salad ingredients:

  • 8 cups mixed greens
  • 16 oz roasted and shredded chicken breast
  • 1 english cucumber, sliced into half moons
  • 16 oz cherry tomatoes, halved
  • 1 cup pepitas

Instructions

  1. Place yogurt, green onions, dill, parsley, lemon juice, anchovy paste, sea salt, black pepper and one tablespoon of water in a food processor or blender then pulse until smooth (scraping down the sides as needed). Add additional water one tablespoon at a time until dressing reaches your desired consistency.

  2. Assemble salads: Divide mixed greens, shredded chicken, sliced cucumbers, halved cherry tomatoes, and pepitas between four bowls then drizzle with green goddess dressing and ENJOY.

  3. If meal prepping, divide salad ingredients between four meal prep containers. Place 2 tablespoons of green goddess dressing in each of four separate mini dressing containers to drizzle over salad just before eating! 

Recipe Notes

Dressing recipe yields 2+ cups of green goddess dressing – way more than you need for four salads. Feel free to drizzle it over everything or use it as a dip for veggies, etc! 

If meal prepping these sales, DON'T PRE-DRESS THEM THEY WILL GET SOGGY. Prep the salad and dressing separately then drizzle dressing before eating,