Green Goddess Chicken Salad
The ultimate summer dish! This Green Goddess Chicken Salad combines creamy, herb-infused dressing with tender chicken and crunchy veggies. Perfect for a quick lunch or a delightful dinner, it’s satisfying and healthy. Make it tonight for a fresh, vibrant meal!
Equipment
- Large bowl
Ingredients
- 2 cups rotisserie chicken
- 1/2 cup finely diced celery
- 1/4 cup finely diced red onion
- 1/4 cup roasted & salted pepitas
- 1/4 cup Greek yogurt
- 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
- 1 teaspoon freeze-dried parsley
- 1 teaspoon freeze-dried cilantro
- 1 teaspoon freeze-dried basil
- Salt
- Pepper
Instructions
- Start by preparing the dressing. In a large bowl, whisk together the Greek yogurt, mayo, lemon juice, Dijon-style mustard, and honey until smooth. Season with salt and pepper to taste; I typically use about 1/4 teaspoon of each. The dressing should have a creamy texture and a balanced flavor.
- Next, prepare the rotisserie chicken. If you’re using a store-bought chicken, pull off the meat in large chunks. Add the chunks to a food processor and pulse until finely chopped, measuring out 2 lightly packed, leveled cups. You want the chicken pieces to be small enough to blend well but not so small that they become mushy.
- Now, it’s time to combine the ingredients. Add the finely chopped chicken, celery, red onion, and pepitas to the bowl with the dressing. Gently fold everything together with a spatula until all the ingredients are evenly coated in the dressing. This step ensures that every bite is packed with flavor.
- Once combined, taste the salad and adjust the seasoning if needed. You might find it requires a bit more salt, pepper, or even a squeeze more of lemon juice for brightness. This is where you can tailor the flavor to your liking.
- After tasting, let the salad sit for about ten minutes. This resting time allows the flavors to meld together beautifully, making the dish even more delicious.
- When ready to serve, you can enjoy the salad in various ways. I love serving it on toasted bread with lettuce and avocado for a delightful sandwich or with crackers for a casual scoop-and-eat option. Either way, it’s sure to impress!
Notes
- Tip 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.
- Tip 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.
- Tip 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.
- Tip 4: I love serving this salad as a dip with Wheat Thins, or on toasted bread with lettuce and avocado.
- Tip 5: 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.