Green Goddess Chicken Salad packs a punch with tender chicken, crisp veggies, and a bright, creamy herb dressing you’ll want on everything.
Author’s Notes
The Herb Hack You Didn’t Know You Needed
You probably already know how much I love chicken salad; it’s hands-down my favorite kind of quick lunch. (Okay, tuna salad deserves a shoutout too!) So it’s probably no surprise I’ve got another version to share.
But instead of going on and on about how good this one is, I want to rave about something new: freeze-dried herbs. I am constantly running into the same problem…either I don’t have the exact combo I need, they’ve gone bad before I can use them, or they’re so expensive at the store that I skip them altogether.
That’s where freeze-dried herbs come in. They don’t taste like dried herbs. Once they’re mixed into something like this chicken salad or a dressing, they taste just like fresh herbs. Truly. The flavor is amazing!
And the best part? They last for months. No more tossing leftover brown herbs from the fridge. If you haven’t jumped on the freeze-dried herb train yet, I hope this post convinces you. They make prep for this salad so easy, and the flavor is unbelievably good!
Green Goddess Chicken Salad Ingredients
| Ingredient | Helpful Tips |
|---|---|
| Chicken | Use rotisserie chicken. Pulse in a food processor for a finely chopped texture. |
| Celery & Red Onion | Finely dice for the best texture. Soak onion in cold water first if you want it milder. |
| Pepitas or Nuts | Add roasted pepitas, sunflower seeds, or chopped nuts for some good crunch! |
| Greek Yogurt & Mayo | Use a mix for the best creamy base; yogurt adds tang, mayo keeps it balanced. |
| Lemon, Dijon & Honey | These add flavor, brightness, and a little sweetness in the dressing. |
| Freeze-Dried Herbs | These taste just like fresh once mixed in. Use your favorite herbs and adjust the mix to your liking. |
How to Serve Green Goddess Chicken Salad
- On toasted whole-grain bread or croissants for a quick lunch
- In lettuce cups for something light and fresh
- Tucked in a wrap or pita for an easy on-the-go meals
- Scooped with crackers or cucumber slices as a snack or appetizer (Wheat Thins are my go-to!)
- Over greens for a quick salad bowl
- On apple slices for a sweet and savory combo
Storage
Store leftover Green Goddess Chicken Salad in an airtight container in the fridge for 3 to 4 days. Stir and adjust flavors before serving. Best enjoyed cold.
Other Chicken Salads to Try:
Sandwiches
Rosemary Chicken Salad
Lunch
Pesto Chicken Salad
Salads With Meat
Chicken Salad with Apples
Dinner
Chicken Salad Wrap
Green Goddess Chicken Salad
Video
Equipment
Ingredients
- 2 cups rotisserie chicken see note 1
- 1/2 cup finely diced celery 2 ribs
- 1/4 cup finely diced red onion
- 1/4 cup roasted & salted pepitas
- 1/4 cup Greek yogurt see note 2
- 1/4 cup mayo
- 1/4 teaspoon garlic powder
- 1 tablespoon lemon juice
- 1 teaspoon Dijon-style mustard
- 1 teaspoon honey
- 1-1/2 teaspoons freeze-dried dill or use fresh, see note 3
- 1 teaspoon freeze-dried parsley or use fresh
- 1 teaspoon freeze-dried cilantro or use fresh
- 1 teaspoon freeze-dried basil or use fresh
- Salt and Pepper
- Serving suggestions see note 4
Instructions
- In a large bowl, whisk together all dressing ingredients until smooth. Season with salt and pepper to taste (I typically use about 1/4 teaspoon each).
- Add rotisserie chicken to a food processor and pulse until finely chopped. Measure out 2 lightly packed, leveled cups.
- Add chicken, celery, red onion, and pepitas to the bowl with the dressing. Gently fold everything together with a spatula until evenly coated. Taste and adjust seasoning if needed.
- Enjoy on toasted bread with lettuce and avocado (optional), or serve with crackers for scooping.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Tips and Variations
- Add diced cucumbers for extra crunch.
- No pepitas? Try shelled sunflower seeds, chopped walnuts, or sliced almonds.
- Add a diced avocado for extra creaminess and richness.
- Swap red onion for diced green onions.
- Add a peeled and grated carrot for some more color and subtle sweetness.
FAQs
Absolutely. The flavors get even better after a few hours in the fridge.
Nope. Use whatever herbs you have or love most. Freeze-dried and fresh both work great. Just use the same amount, and if using fresh, finely dice them before measuring and mixing in.
Yes, just be sure to drain it well and break it up finely before mixing in. You may need to reduce or leave out the salt.
Green Goddess Chicken Salad Tips
- Finely chop the chicken for the best texture. A quick pulse in the food processor works great.
- Use full-fat Greek yogurt for a creamier dressing with better flavor.
- Adjust herbs to taste depending on what you like or have on hand.
- Double the dressing if you like it extra creamy or want to use it on salads or wraps.
- Taste and season after mixing; sometimes a little extra salt or lemon makes it pop.
