Green Goddess dressing went from a forgotten 1920s recipe to an internet sensation almost overnight. While the trend has cooled off, the dressing itself is still worth making. This chicken salad uses it as the central flavor, tossing shredded rotisserie chicken in a thick, herby dressing made from avocado, Greek yogurt, basil, cilantro, tarragon, and lemon. It is creamy without being heavy, bright without being one-note. It turns what could be a boring chicken salad into something you will actually look forward to eating. Tarragon is the ingredient that separates real Green Goddess from a generic herb dressing, so don’t substitute it.
That slightly anise-like flavor is what gives the dressing its identity. Make the dressing fresh the day you plan to serve it, because the herbs oxidize and lose their color after about a day in the fridge. Toss the chicken with most of the dressing, fold in diced cucumber and edamame for crunch and protein. Serve it over butter lettuce with sunflower seeds on top. It is a solid lunch that packs well, works for meal prep, and does not taste like you are on a diet. Double the dressing and use the extra on grain bowls or as a dip for raw vegetables throughout the week.
Making the Green Goddess Dressing
Blend avocado, plain Greek yogurt, fresh basil, cilantro, chives, tarragon, garlic, lemon juice, olive oil, salt, and pepper in a food processor or blender until smooth and vibrant green. The dressing should be thick but pourable. Taste and adjust seasoning. If the dressing is too thick, add water a tablespoon at a time until it reaches the right consistency. The fresh herbs are what make this dressing special, so do not use dried.
Assembling the Salad
Toss shredded cooked chicken with about two-thirds of the Green Goddess dressing until evenly coated. Rotisserie chicken works well here and saves time. Add diced Persian cucumber and shelled edamame to the dressed chicken and toss gently. The cucumber adds crunch and the edamame provides protein and a pop of green. Both stay crisp in the dressing without getting soggy.
Serving
Arrange mixed greens or butter lettuce on a platter or divide among bowls. Top with the dressed chicken mixture. Drizzle the remaining Green Goddess dressing over the greens. Sprinkle with roasted sunflower seeds for crunch. Serve immediately while the greens are crisp and the dressing is bright. This salad is excellent on its own or served with sourdough toast or roasted sweet potato on the side.
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Tarragon Green Goddess Chicken Salad
- Total Time: 20 minutes
- Yield: 4 servings
Description
Green Goddess dressing had a viral moment that turned it from a retro steakhouse relic into the most searched-for recipe of 2022. This version puts it to proper use — tossed with shredded chicken, crunchy vegetables, and enough herbs to make the bowl look like a garden. The dressing is bright, tangy, and loaded with fresh herbs, and it turns plain chicken salad into something people actually get excited about.
Ingredients
- 3 cups cooked chicken, shredded (rotisserie works well)
- 1 large avocado
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh basil leaves
- 1/4 cup fresh cilantro
- 2 tablespoons fresh chives
- 2 tablespoons fresh tarragon leaves
- 1 clove garlic
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 Persian cucumber, diced
- 1/2 cup shelled edamame
- 1/4 cup roasted sunflower seeds
- 4 cups mixed greens or butter lettuce
Instructions
- Make the Green Goddess dressing: blend the avocado, Greek yogurt, basil, cilantro, chives, tarragon, garlic, lemon juice, olive oil, salt, and pepper in a food processor or blender until smooth and vibrant green. Taste and adjust seasoning.
- In a large bowl, toss the shredded chicken with about two-thirds of the dressing until evenly coated.
- Add the diced cucumber and edamame to the chicken and toss gently.
- Arrange the mixed greens on a platter or divide among bowls. Top with the dressed chicken mixture.
- Drizzle the remaining dressing over the greens. Sprinkle with sunflower seeds and serve.
Notes
- The dressing should be made fresh — the herbs oxidize and the color dulls after a day in the fridge. Mix it the day you plan to serve.
- Tarragon is the herb that gives Green Goddess its signature flavor. Do not substitute it — it is the difference between this dressing and a generic herb vinaigrette.
- If the dressing is too thick, thin it with a tablespoon of water at a time until it reaches a pourable consistency.
- Prep Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3
- Sodium: 580
- Fat: 18
- Carbohydrates: 12
- Fiber: 4
- Protein: 34
- Cholesterol: 85
Frequently Asked Questions
Can I make the dressing ahead?
The dressing is best made fresh the day you serve it. The herbs oxidize and the color dulls after a day in the fridge. If you must make it ahead, store it in an airtight container with plastic wrap pressed directly on the surface to prevent oxidation.
Can I substitute the tarragon?
Tarragon is the herb that gives Green Goddess its signature flavor. Do not substitute it. It’s the difference between authentic Green Goddess and a generic herb dressing. If you cannot find fresh tarragon, this is not the recipe to make.
How long does the salad keep?
The dressed chicken keeps for three to four days in the fridge. Store the greens separately and assemble just before serving. The dressing will darken slightly over time but the flavor remains good.
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