Herby Green Goddess Chicken Salad
This herby green goddess chicken salad is fresh and flavorful, packed with protein, and easy to make. Perfect for meal prep too!
This salad is made with a simple dressing packed with fresh herbs to boost flavor and provide a gorgeous green color. Choose whatever herbs you’d like based on your flavor preferences to make your perfect salad. Here’s everything I use for mine!
What You’ll Need
Equipment
- Large mixing bowl: I have this wooden one.
- Food processor or blender
- Cutting board
- Cutting knives
Ingredients
- Chicken: To make this super easy, I use pre-cooked shredded chicken, or rotisserie chicken.
- Celery
- Green grapes: Sub dill pickles for a more savory salad.
- Green onion
- Non-fat plain greek yogurt: This adds some extra protein and keeps it light.
- Herbs of choice: I use a mix of parsley, dill and chives. You could also use basil, cilantro, whatever you prefer. Just know it will impact the flavor so choose herbs you know you like!
- Lemon juice
- Honey
- Dijon mustard
- Salt & pepper
How To Make It
- Prep the veggies: Wash and dry the celery, grapes and green onions.
- Chop it all up: Chop or shred the cooked chicken. Finely chop the celery, quarter the grapes, and thinly slice the green onion.
- Make the dressing: Add yogurt, lemon juice, honey, mustard, fresh herbs, salt and pepper to a food processor or blender and blend until smooth.
- Stir it all up: In a large mixing bowl, add everything together and stir until combined. Season with any more salt and pepper to taste.
Tips
- Flavor: The herbs you use will change the flavor of this salad. Choose herbs you know and love!
- Texture: I love very finely chopped celery and thinly sliced green onion to get a little in every bite. I also quarter the grapes instead of half (sometimes even smaller if they’re larger grapes).
- Chill: I love this salad most cold, after it’s sat in the fridge for a least a couple hours.
To Serve
My current favorite way to enjoy this salad is on a slice of sourdough toast with avocado and micro-greens on top. It’s also delicious in a wrap, croissant or with crackers or chips!
To Store
Store extra chicken salad in an airtight container in the fridge up to 4 days.
Similar Recipes
As always, be sure to leave a comment and review if you make this herby green goddess chicken salad! And don’t forget to tag me on Instagram. Always love to see what you’re cooking up. ✨
Herby Green Goddess Chicken Salad
Equipment
Ingredients
- 1 lb cooked chicken breast (16 oz) chopped or shredded
- 1 cup celery (101 g) finely chopped
- 1 cup seedless green grapes (167 g) quartered
- 1/4 cup green onion (18 g) thinly sliced
- 1/2 cup non fat plain greek yogurt (113 g)
- 1 tbsp lemon juice (15 g)
- 1/2 tbsp honey (10 g)
- 1 tsp dijon mustard (5 g)
- 1/2 cup lightly packed fresh herbs I use parsley, dill, chives
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Add all ingredients from chicken to green onion in a large bowl.
- Add all ingredients from yogurt to pepper to a food processor or blender and blend until smooth.
- Pour the dressing over everything and stir until fully combined. Season with any more salt and pepper to taste. Enjoy on sandwiches, wraps, croissants, and more!
Notes
- Herbs: Choose herbs you know and enjoy, as this changes the taste.
- Chill: If time allows, let sit in the fridge for a couple hours to chill and let flavors combine.
Nutrition
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