Green Goddess Chicken Salad packs a punch with tender chicken, crisp veggies, and a bright, creamy herb dressing you’ll want on everything.

A bowl of Green Goddess Chicken Salad, prepped and ready to dig into.
chelsea

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!

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Chicken, pepitas, celery, and red onion all prepped and ready to go.

Green Goddess Chicken Salad Ingredients

IngredientHelpful Tips
ChickenUse rotisserie chicken or leftover baked chicken thighs. Pulse in a food processor for a finely chopped texture.
Celery & Red OnionFinely dice for the best texture. Soak onion in cold water first if you want it milder.
Pepitas or NutsAdd roasted pepitas, sunflower seeds, or chopped nuts for some good crunch!
Greek Yogurt & MayoUse a mix for the best creamy base; use full-fat yogurt and mayo for the best flavor.
Lemon, Dijon & HoneyThese add flavor, brightness, and a little sweetness in the dressing.
Freeze-Dried HerbsThese taste just like fresh once mixed in. Use your favorite herbs and adjust the mix to your liking.
Green Goddess dressing ingredients, all prepped: mayo, honey, Greek yogurt, lemon, Dijon, herbs, and seasonings.

chelsea’s recipe tips

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 cucumbers as a snack or app (Wheat Thins are my go-to!)
  • Over greens for a quick salad bowl.
  • On apple slices for a sweet and savory combo.
Chicken gets pulsed until finely shredded, and the dressing is whisked before combining it all.

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:

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5 from 1 vote
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Green Goddess Chicken Salad

By Chelsea Lords
Green Goddess Chicken Salad turns simple ingredients into a bright and delicious meal you'll crave again and again.
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings

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
Green Goddess Dressing

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.
Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: I grab a rotisserie chicken and pull off the meat in large chunks. Then I pulse it in a food processor until finely chopped. You can also finely dice it by hand.
Note 2: The type of yogurt makes a big difference in flavor and texture. I recommend using full-fat plain Greek yogurt. Greek Gods is my go-to.
Note 3: Use whatever herbs you have or like best. Freeze-dried and fresh both work. Use the same amount, and if using fresh, finely dice before measuring and mixing in.
Note 4: I love serving this salad as a dip with Wheat Thins, or on toasted bread with lettuce and avocado.
Storage: Store leftovers in an airtight container in the fridge for 3 to 4 days. Stir before serving and adjust seasonings if needed. Best served cold.

Nutrition

Serving: 1serving | Calories: 281kcal | Carbohydrates: 5g | Protein: 16g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 373mg | Potassium: 237mg | Fiber: 1g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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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.

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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2 Comments

  1. KD says:

    5 stars
    I’ve made this twice now as written. It’s sooo good! I used fresh herbs that I had on hand and a rotisserie chicken. So easy!

    Reply
    1. Chelsea says:

      Yay! I’m so thrilled to hear this! Thanks!

      Reply