Green Goddess Chicken Salad (Printable)
Herby chicken blend tossed with fresh herbs and creamy dressing, served in crisp lettuce for a light meal.
# What You'll Need:
→ Chicken
01 - 2 boneless skinless chicken breasts (approximately 14 ounces)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Green Goddess Dressing
05 - 1/2 cup mayonnaise
06 - 1/4 cup Greek yogurt
07 - 2 tablespoons fresh lemon juice
08 - 1 tablespoon olive oil
09 - 1/4 cup fresh parsley leaves
10 - 2 tablespoons fresh chives
11 - 2 tablespoons fresh tarragon
12 - 2 tablespoons fresh basil leaves
13 - 1 small garlic clove
14 - 2 anchovy fillets (optional)
15 - Salt and black pepper to taste
→ Salad Components
16 - 1/2 cup celery finely diced
17 - 1/2 cup cucumber finely diced
18 - 1/2 medium avocado diced
19 - 2 green onions thinly sliced
→ Assembly
20 - 12 large butter lettuce leaves washed and dried
21 - Fresh chives or herbs for garnish
# Step-by-step:
01 - Preheat oven to 400°F. Rub chicken breasts with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Place on a baking tray and roast for 18-20 minutes until internal temperature reaches 165°F. Let cool completely, then dice into bite-sized pieces.
02 - Combine mayonnaise, Greek yogurt, lemon juice, olive oil, parsley, chives, tarragon, basil, garlic, and anchovy fillets in a blender. Blend until smooth and creamy. Season with salt and pepper to taste.
03 - In a large mixing bowl, combine diced chicken, celery, cucumber, avocado, and green onions. Pour the Green Goddess dressing over the mixture and fold gently until evenly coated.
04 - Spoon the chicken salad mixture into butter lettuce leaves, dividing evenly among 12 leaves. Garnish with additional fresh chives or herbs if desired.
05 - Serve immediately for maximum crunch, or refrigerate for up to 2 hours before serving. For best results, store filling and lettuce leaves separately if preparing ahead.
# Expert Advice:
01 -
- The Green Goddess dressing keeps everything incredibly moist without making the lettuce soggy
- You can prep everything ahead and assemble right before serving for the perfect crunch
- Each wrap feels like a little handheld celebration of fresh herbs
02 -
- Lettuce leaves get soggy fast so assemble right before eating not hours ahead
- The dressing actually tastes better after sitting for an hour so make it first
- Room temperature chicken absorbs more flavor than cold chicken straight from the fridge
03 -
- Pat your lettuce leaves completely dry with paper towels so the dressing sticks not slides
- Toast your lettuce wraps in a hot pan for 30 seconds per side to add warmth without wilting