Green Goddess Chicken Salad

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Green Goddess Chicken Salad turns simple ingredients into a bright and delicious meal you'll crave again and again.

Prep Time20

Total Time20

Course: Lunch

Cuisine: American

Keyword: Green Goddess Chicken Salad

Servings: servings

Author: Chelsea Lords

Cost: $8.30

Equipment

Large bowl

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

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

US - Metric

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.

Video

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