Green Goddess Salad Recipe

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What do you imagine when you think of a green goddess chicken salad? I picture a serene, quiet cafe on a warm summer day. But it doesn’t have to be summer to make this green goddess salad recipe! It’s perfect anytime you want a fresh, flavorful salad. In fact, the type of radish I used in this dish is in season during the winter, so you can definitely make it right now. With satisfying ingredients like crunchy greens, tender chicken, and tangy dressing, this colorful salad will get anyone to eat their veggies with a smile.

If you need more fresh and flavorful ways to eat your greens, try Mediterranean collard wraps, a green smoothie bowl, or a superfood salad next!

What Is Green Goddess Salad?

Green goddess salad includes a leafy bowl of greens and other veggies, with a tangy, creamy green goddess dressing that originated in San Francisco in the 1920s. The exact ingredients can include many different things, but it always includes that dressing — and this is my spin on the rest. It’s the perfect dish to make when you want a refreshing change from salads with olive oil and vinegar-based dressings.

Ingredients You’ll Need

This section explains how to choose the best ingredients for salad with green goddess dressing, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

• Baked Chicken Breasts – The perfect protein for salads! You can also use leftover garlic butter chicken, shredded chicken or Crock Pot whole chicken, if you have any.
• Cooked Bacon – If you don’t want to make bacon in the oven (the way I make it most often so I can have a big batch on hand for various recipes), then try air fryer bacon or microwave bacon for a faster option. Once it’s cooked, chop or crumble it. Store-bought bacon bits can also work in a pinch, but are far less flavorful.
• Green Goddess Salad Dressing – One of those sauces that pairs with anything — and an essential for this salad! This bright, fresh recipe uses fresh herbs like parsley and chives, sour cream, mayonnaise (or Greek yogurt), lemon juice, anchovy paste, garlic, salt, and pepper. You can also change up the herbs with any others you like, such as tarragon, green onions, basil, cilantro, dill, or mint.
• Mixed Greens – Use your favorite leafy greens! Bibb lettuce, romaine lettuce, kale, or spring mix are easy options. (I used spring mix!)
• Watermelon Radishes – These add a pop of flavor and color. If you haven’t heard of them before, they are a root vegetable related to arugula, broccoli, and turnips, and have a pale green skin with a bright pink interior (reminiscent of a watermelon). This radish type is sweeter and milder than a regular radish, and despite its bright color, is in season in the winter. You can also use regular red radishes if you can’t find the watermelon variety.
• Cucumbers – For more green color and crunch. I used small cucumbers for less chopping (just sliced into circles), but larger ones cut into half or quarter moons will also work fine.
• Onion – I prefer the taste of red onion in this salad, but any variety will work.
• Avocado – Choose a soft, ripe avocado for creaminess and healthy fats. I sliced mine thinly, but you can also dice it if you prefer.
• Pepitas – These shelled pumpkin seeds add crunch to your salad! You can also substitute your favorite nuts or seeds.

How To Make Green Goddess Salad

This section shows how to make green goddess chopped salad, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

• Prepare meats. Cook oven baked chicken breasts and prepare bacon in the air fryer, microwave, or oven.
• Prepare dressing. Use a blender or food processor to blend green goddess dressing. Set aside.
• Assemble. Add greens to large bowl. Toss with sliced veggies, except avocado. In order, arrange avocado, chicken, bacon, pepitas, and dressing over the top.

Variations

This salad is easy to adjust to your tastes. Try these variations!

• Green goddess cobb salad – Add fresh tomatoes and hard boiled eggs for a classic cobb salad flavor.
• Use different meats – Make green goddess shrimp salad with grilled shrimp skewers, swap chicken with sirloin steak, or top with grilled salmon.
• Add crunch – Although not traditional, this salad would pair nicely with grain-free croutons, almond flour tortilla chips, or cheddar parmesan crisps.

Storage Instructions

• Store: Keep veggies, meat, and dressing separately in the fridge for 2-3 days.
• Reheat: Reheat chicken in the microwave, the oven, or a hot skillet until warm, before adding to salad.
• Meal prep: Cook meats, prepare dressing, and chop all produce except avocado ahead of time. Slice avocado and assemble salad at the same time.

More Satisfying Salad Recipes

Love adding more protein to your salads? Try these meal-worthy recipes!

Chef Salad

Easy Healthy Taco Salad Recipe with Ground Beef

Burger In A Bowl

Spicy Thai Beef Salad Recipe

5 from 20 votes

Green Goddess Salad Recipe (Easy + Healthy!)

Green goddess chicken salad makes the perfect meal-worthy dish with easy, healthy, fresh ingredients! This satisfying salad is loaded with bright flavors.

Prep: 5 minutes

Cook: 15 minutes

Total: 20 minutes

Author: Maya Krampf from WholesomeYum.com

Servings: 8 (adjust to scale recipe)

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Ingredients

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• 2 medium Baked chicken breasts (sliced) ▢
• 6 sliced Cooked bacon (chopped or crumbled) ▢
• 1/2 recipe Green Goddess Dressing (3/4 cup) ▢
• 10 cups Mixed greens (~7.5 oz) ▢
• 1 cup Watermelon radishes (sliced thinly) ▢
• 1 cup Cucumbers (sliced thinly) ▢
• 1/4 cup Red onion (sliced thinly into quarter moons) ▢
• 1 medium Avocado (sliced thinly) ▢
• 1/4 cup Pepitas ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Bake chicken breasts according to the instructions here.

2. Cook bacon using your favorite method – try air fryer bacon, oven baked bacon, or microwave bacon. Chop or crumble the bacon.

3. Make green goddess dressing according to the instructions here. Set aside.

4. Place mixed greens into a large bowl.

5. Add the sliced radishes, cucumbers, and red onions.

6. Fan out the sliced avocado and chicken over the green goddess salad.

7. Top the salad with bacon and pepitas.

8. Serve with green goddess dressing.

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Recipe Notes

Serving size: 2 cups

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 154

Fat 7.7g

Protein 15.8g

Total Carbs 6g

Net Carbs 3.5g

Fiber 2.5g

Sugar 1.2g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: cucumber noodle salad

Cuisine: American

Keywords: green goddess chicken salad, green goddess salad dressing

Calories: 154 kcal

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