Green Goddess Chicken Salad
Servings 4 cups
Ingredients
- 2 cup loosely packed herbs (basil, cilantro, parsley, dill, and/or mint)
- 3/4 cup plain whole milk Greek yogurt
- 3 tbsp lemon juice
- 2 tbsp dijon mustard
- 2 tbsp olive oil
- 1 tsp maple syrup
- 2 cloves garlic
- 1-1.5 tsp tsp kosher salt
- 1/2 tsp black pepper
- 4 cups shredded chicken breast (from ~ 1.5 lbs raw boneless skinless breasts)*
- *Cook chicken in an instant pot (see recipe), on the grill, poach it, or use a store bought rotisserie chicken to save time.
Items you can prep ahead (optional)
- Cook and shred 1.5 lbs chicken breast (4 cups shredded)
- Make the dressing
- Make the chicken salad
Instructions
- In a high-speed blender, add the herbs, yogurt, lemon, dijon, oil, maple, garlic, 1 teaspoon salt, and pepper. Blend on low speed, slowly increasing to medium until combined.
- Add chicken to a large bowl and pour the dressing over top. Use tongs to mix until combined. Taste and add more salt (remaining ½ teaspoon) if needed.
- Use the chicken salad in a sandwich or scooped on top of a green salad.
- This chicken salad tastes even better the next day.
Notes
Substitutions:
- To make vegetarian, use the same dressing to toss with 2 (15 oz) cans of white beans or garbanzo beans.
- To make vegan/dairy-free see above + use a vegan/dairy-free yogurt alternative or make this Green Goddess Dressing instead.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- Make it a sandwich!
- Juicy tomato + chicken salad + lettuce
- Make it a grilled cheese/panini
- Avocado + chicken salad + cucumber + lettuce
- Hummus + chicken salad + tomato
- Make it a salad
- Greens tossed in oil, vinegar, and salt topped with chicken salad, chopped avocado, chopped cucumber, feta, and pickled red onions.