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This Herb-Packed Chicken Salad turns basic items into a colorful, tasty dish that's great for summer lunches or easy dinners. The DIY green dressing adds freshness while keeping the chicken juicy and tasty.
I whipped this up during a hot summer when I couldn't bear turning on the oven. My crew instantly named it our go-to hot day meal, and we now keep some in the fridge almost every week during the warmer months.
- Cooked chicken breasts: the main part giving protein and working as a blank slate for the green dressing
- Diced celery: gives that needed crunch and lightness that works with the creamy sauce
- Red onion: adds a nice kick and pretty purple color
- Sliced almonds: brings crunch and a light nutty taste that goes well with the herbs
- Fresh herbs (parsley, dill, and green onions): these make the dressing pop with color and garden-fresh taste
- Greek yogurt: makes a tangy, creamy base and adds extra protein; the 5% fat kind works best
- Mayonnaise: adds a smooth richness and helps everything stick together
- Dijon mustard: gives a deeper flavor and mild heat that makes other flavors better
- Garlic: brings that must-have flavor punch; fresh cloves taste best
- Lemon juice and apple cider vinegar: add zing and tartness to balance the creamy stuff
Tasty Green Goddess Chicken Salad Steps
- Fix the chicken:
- Put cooked chicken breasts in a food processor and pulse about 10 seconds until it's small pieces but not mush. You want it even but not paste-like. If you want chunkier chicken, just use two forks to pull it apart.
- Mix the main stuff:
- Put the chicken bits in a big bowl with your evenly cut celery, red onion, and almonds. Give it a quick mix to spread everything around.
- Whip up the dressing:
- Start with fresh herbs in your food processor, then add yogurt, mayo, dijon, garlic, lemon juice, vinegar, salt, and pepper. Run it for about a minute, stopping to push down the sides, until it's smooth with tiny herb bits showing.
- Mix it all:
- Pour the bright green sauce over the chicken mix bit by bit, folding it in from bottom to top. Keep mixing until all chicken pieces are covered and nothing's dry. It should be creamy but you can still see the different ingredients.
- Chill and eat:
- Let it sit in the fridge for at least 30 minutes so flavors can get friendly. Serve on toast as a sandwich with some microgreens, scoop onto crackers, or just eat it straight.
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The herbs really make this dish special. I grow dill in my yard just for this salad after seeing how its wispy texture and unique taste changes the dressing completely. My kid, who usually runs from anything green, once asked for this on her birthday, which I think is the best food praise ever.
Keeping It Fresh
This chicken mix stays good in a sealed container in the fridge for up to 4 days. It actually tastes better on day two when the herbs have soaked into the chicken more. If it seems a bit dry after sitting, just mix in an extra spoon of yogurt to bring back the creaminess. Don't try freezing it though, as the yogurt dressing will get weird when thawed.
Quick Swaps
You can change this recipe based on what you've got. Store-bought rotisserie chicken works great when you're in a hurry, just take the skin off before shredding. For no dairy, swap Greek yogurt with coconut yogurt and use plant-based mayo. If you can't do nuts, try pumpkin seeds or sunflower seeds for crunch without allergy worries. Fresh tarragon, basil, or chives can replace any herbs depending on what you like or have around.
Ways To Enjoy It
Use this chicken salad for different meals all week. Spoon it into lettuce leaves for a no-bread lunch. Stack it on toasted sourdough with avocado slices and baby greens for a fancy sandwich. Fill hollow tomatoes or avocado halves for a cool starter. For dinner, put a scoop next to a warm bowl of farro or quinoa with roasted veggies. The herby flavors go really well with cold white wine or fizzy water with cucumber.
Frequently Asked Questions
- → Can I swap out chicken breasts for rotisserie chicken?
You sure can! Pull apart the chicken by hand or give it a quick spin in a food processor for the right texture.
- → What else can I use instead of Greek yogurt?
You can go with sour cream, or mix equal parts cream and lemon juice for a tangy alternative.
- → How long will this salad stay fresh?
Pop it into an airtight container in the fridge, and it’ll keep for up to 3 days. Mix it well before eating.
- → How should I serve this dish?
Put it on a sandwich, scoop it with crackers, or just munch on it as a light meal—it’s super versatile!
- → Can I leave out the almonds?
Totally! Swapping almonds for walnuts or pecans works too if you still want some crunch.