Crispy Chicken Green Goddess Garden Salad Recipe
A fresh, colorful garden salad topped with crispy chicken, creamy avocado, crunchy vegetables, and toasted pepitas, all finished with a tangy, herb-packed Green Goddess dressing. It makes a satisfying lunch or easy dinner and comes together in about 40 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Blending
- Cuisine: American
Ingredients
For the salad
- 6 cups chopped romaine lettuce or mixed greens
- 2 cups baby spinach
- 12 ounces crispy chicken strips, cooked according to package directions and sliced
- 1 avocado, sliced or diced
- 1 cup sliced cucumber
- 1 cup sugar snap peas, halved
- 4 radishes, thinly sliced
- 2 green onions, thinly sliced
- 1/4 cup roasted pepitas or sunflower seeds
For the Green Goddess dressing
- 1/2 cup plain Greek yogurt
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 small garlic clove, grated or finely minced
- 1/2 cup fresh parsley
- 1/4 cup fresh basil
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 to 2 tablespoons water, as needed
Instructions
- Cook and slice the chicken.
Prepare the crispy chicken strips according to the package directions until hot and crisp. Let them cool slightly, then slice into bite-size pieces.
- Blend the dressing.
Add the Greek yogurt, olive oil, lemon juice, mayonnaise, Dijon mustard, garlic, parsley, basil, chives, salt, and pepper to a blender or food processor. Blend until smooth and creamy.
- Adjust the consistency.
Blend in 1 tablespoon of water, then add more a little at a time until the dressing is as thick or pourable as you like. Set aside.
- Prepare the greens.
Arrange the romaine or mixed greens and baby spinach in a large serving bowl or on a platter.
- Top the salad.
Arrange the sliced chicken, avocado, cucumber, snap peas, radishes, green onions, and pepitas over the greens.
- Dress and serve.
Drizzle the Green Goddess dressing over the salad just before serving and toss gently, or serve it on the side so everyone can add their own.
Notes
- Cook the chicken strips using the method specified on their package; cooking time may vary by brand and product.
- Add the water to the dressing gradually so you can control its thickness.
- For the best texture, dress the salad just before serving.
- Roasted sunflower seeds can be used instead of pepitas.
- Store leftover dressing in an airtight container in the refrigerator for up to 3 days; store undressed salad components separately.
