Viral Green Goddess Chopped Chicken Salad

Named for a 1920s San Francisco play, Green Goddess dressing is a vivid herb sauce born at the Palace Hotel. This chopped salad tosses rotisserie chicken and crisp romaine in a tangy basil-parsley yogurt blend for effortless lunch prep.

Serves 4 · 20 min prep · 4 min cook

Estimate for one serving

• 412 cal
• 34g protein
• 16g carbs
• 25g fat
• 7g fiber

Every recipe here is free to read.

Ingredients

• 3 cups cooked shredded rotisserie chicken
• 2 large romaine hearts
• 1 English cucumber
• 1 large ripe avocado
• 1 pint cherry tomatoes
• 1 cup packed fresh basil leaves
• 1/2 cup packed fresh parsley leaves
• 1/4 cup chopped chives
• 1 garlic clove
• 3/4 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 3 Tbsp fresh lemon juice
• 2 Tbsp extra-virgin olive oil
• 1 tsp honey
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup pepitas

Instructions

1. 1Roughly chop the romaine into bite-size pieces and place in a large mixing bowl. Dice the cucumber, halve the cherry tomatoes, and cube the avocado; add all three to the bowl with the chicken.
2. 2In a blender or food processor combine basil, parsley, chives, garlic, Greek yogurt, mayonnaise, lemon juice, olive oil, honey, salt, and pepper. Blend on high 45–60 seconds until completely smooth and bright green, scraping down sides once.
3. 3Taste the dressing and adjust salt or lemon if needed; it should be tangy, herby, and pourable. If too thick, thin with cold water.
4. 4Pour three-quarters of the green goddess dressing over the chopped salad ingredients. Toss thoroughly with tongs until every piece is lightly coated and glossy.
5. 5Add the remaining dressing only if you prefer it creamier; otherwise reserve for drizzling at the table or packing separately for meal prep.
6. 6Toast the pepitas in a dry skillet over medium heat for 3–4 minutes, shaking often, until they pop and turn golden-fragrant. Cool 1 minute.
7. 7Divide the salad among four bowls or meal-prep containers. Sprinkle each portion with toasted pepitas.
8. 8Serve immediately while the avocado is bright green, or refrigerate up to 3 days with dressing on the side for work lunches. Squeeze extra lemon over leftovers to keep colors vivid.