Crispy Chicken Green Goddess Garden Salad
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This Crispy Chicken Green Goddess Garden Salad is an easy, fresh meal made with crisp vegetables, creamy avocado, crunchy pepitas, crispy chicken, and a homemade green goddess dressing packed with fresh herbs.
There are days when I genuinely crave a big salad, but it has to be a good one. I’m not talking about a sad pile of lettuce with a few vegetables tossed on top. I want lots of texture, something creamy, plenty of flavor, and enough going on that I’m actually excited to sit down and eat it. This Crispy Chicken Green Goddess Garden Salad checks all of those boxes.Â
It’s fresh, herby, satisfying, and still really easy to make. Crisp vegetables, creamy avocado, pepitas, and crispy chicken all come together with a homemade green goddess dressing that gives the whole thing so much flavor. I’m not sure what it is about a green goddess salad; maybe it’s all those greens and fresh herbs, but I always feel so good after eating one. Who knew a big bowl of vegetables could feel this rewarding?
This is also such a good recipe to make when you have a plethora of fresh herbs growing in the garden or sitting on your kitchen windowsill. The dressing puts them to very good use, and the salad itself is easy to adapt depending on what you have on hand or what looks especially good at the store or farmers market. This dressing is so good. You’re going to love it!
Serve it with crispy chicken for an easy weeknight meal, or leave the chicken off and serve it as a starter or side salad. However you make it, I think you’re going to love how fresh, flavorful, and satisfying this one is.
Why You’ll Love This Recipe
- Fresh, crisp, and full of flavor. This Crispy Chicken Green Goddess Garden Salad has so many good textures happening at once, from crunchy vegetables and pepitas to creamy avocado and crispy chicken. The homemade green goddess dressing adds plenty of fresh, herby flavor without making the salad feel heavy.
- The green goddess dressing is worth making from scratch. Greek yogurt gives it a creamy base, while parsley, basil, chives, lemon, garlic, and Dijon keep it bright and flavorful. It’s simple to blend together and tastes especially good when you have fresh herbs that need to be used.
- It can be a main dish or a side. Serve it as written with crispy chicken for a complete meal, or leave the chicken off and use it as a fresh side salad or starter. That makes it an easy recipe to pull out for everything from a simple weeknight dinner to a spring or summer gathering.
Looking for more delicious salad recipes? You’ve got it! I have an entire collection of them here on Inspired by Charm that I know you’re going to love. There’s a unique recipe for every potluck, party, and celebration!Â
Ingredients
It’s time to get together all of the ingredients you’ll need to make this herby salad. Let’s get into the list.
- Romaine Lettuce or Mixed Greens – Use chopped romaine for plenty of crunch, or your favorite mixed greens for a softer, more varied base.
- Baby Spinach – Baby spinach adds another layer of fresh green color and a mild flavor that works beautifully with the herbs in the dressing.
- Crispy Chicken Strips – Store-bought crispy chicken strips make this salad especially easy and turn it into a satisfying meal. I love using Bare brand chicken strips, but your favorite brand will work just fine.
- Avocado – Creamy avocado balances all of the crisp vegetables and adds a little richness to the salad.
- Cucumber – Fresh cucumber adds a cool, refreshing crunch. I like English or Persian cucumbers because their skin is tender and they have fewer seeds, but any cucumber will work.
- Sugar Snap Peas – These add a sweet, crisp bite and plenty of fresh garden flavor. Slice them in half so they’re easy to eat and nicely distributed throughout the salad.
- Radishes – Thinly sliced radishes bring a peppery crunch that helps keep all of those creamy and herby flavors feeling bright.
- Green Onions – Green onions add a mild onion flavor without overpowering the other fresh ingredients.
- Roasted Pepitas or Sunflower Seeds – Either option adds a salty little crunch that makes the salad feel more complete. Pepitas are my favorite here, but sunflower seeds are an easy substitute.
- For the green goddess dressing:
- Plain Greek Yogurt – This creates a thick, creamy base for the dressing while keeping it fresh and tangy.
- Olive Oil – Olive oil helps smooth out the dressing and gives it a richer consistency.
- Fresh Lemon Juice – Fresh lemon juice brightens the dressing and balances the creamy yogurt and mayonnaise.
- Mayonnaise – Just a little mayonnaise adds extra creaminess and gives the dressing a smoother, more rounded flavor.
- Dijon Mustard – Dijon adds a subtle tang and helps bring the dressing ingredients together.
- Garlic – A small clove gives the dressing just enough savory flavor without taking over all of the fresh herbs.
- Fresh Parsley – Parsley makes up the bulk of the herbs and gives the green goddess dressing its fresh, grassy flavor and vibrant color.
- Fresh Basil – Basil adds a slightly sweet, fragrant note that makes this dressing especially good during the warmer months when fresh herbs are plentiful.
- Fresh Chives – Chives add a delicate onion flavor that works nicely with both the parsley and basil.
- Kosher Salt – Salt brings out the flavor of the herbs and helps balance the tangy and creamy ingredients in the dressing.
- Black Pepper – A little black pepper adds gentle warmth without overpowering the fresh flavors.
How To Make
I’m going to show you how to make this Crispy Chicken Green Goddess Garden Salad. I’ll take you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- Cook the chicken strips according to the package directions until hot and crispy. Allow them to cool slightly, then slice into bite-size pieces.
- To make the dressing, add the Greek yogurt, olive oil, lemon juice, mayonnaise, Dijon mustard, garlic, parsley, basil, chives, salt, and pepper to a blender or food processor. Blend until smooth and creamy.
- Add 1 to 2 tablespoons of water, a little at a time, until the dressing reaches your desired consistency. Set aside.
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- Add the romaine and baby spinach to a large serving bowl or platter.
- Arrange the sliced chicken, avocado, cucumber, snap peas, radishes, green onions, and pepitas over the greens.
- Drizzle with the green goddess dressing just before serving. Toss gently to combine, or serve with additional dressing on the side.
Frequently Asked Questions
Can I make the green goddess dressing ahead of time?
Yes! The dressing can be made up to three days in advance and stored in an airtight container in the refrigerator. Give it a good stir before serving, and if it has thickened while chilling, loosen it with a small splash of water or lemon juice.
How can I prep this salad ahead without it getting soggy?
You can wash and chop most of the vegetables and greens several hours or even a day ahead and store them separately in the refrigerator. Wait to slice the avocado, cook the chicken, add the pepitas, and dress the salad until just before serving so everything stays fresh and crisp.
Should the crispy chicken be served hot or cold?
Either works, but I prefer it warm or at least slightly cooled from the oven. Letting it rest for a few minutes before adding it to the salad keeps it from wilting the greens while still giving you that nice contrast between crispy chicken and cool vegetables.
More Tasty Salads You’ll Love
- Crispy Chicken Strawberry Corn Salad
- Shaved Brussels Sprout Salad
- Chicken Apple Pecan Salad
- Chicken Quinoa Strawberry Salad
- Broccoli Pasta Salad
I hope you give this Crispy Chicken Green Goddess Garden Salad a try. There’s just something so satisfying about a salad with this much color, crunch, and fresh flavor, especially when everything gets coated in that creamy homemade green goddess dressing. If you give this recipe a try, I’d love to hear what you think. Please stop back and leave a comment and a 5-star rating below. I’d appreciate it!
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Crispy Chicken Green Goddess Garden Salad
Ingredients
For the Salad:
- 6 cups chopped romaine lettuce or mixed greens
- 2 cups baby spinach
- 12 ounces crispy chicken strips* cooked according to package directions and sliced
- 1 avocado sliced or diced
- 1 cup sliced cucumber
- 1 cup sugar snap peas halved
- 4 radishes thinly sliced
- 2 green onions thinly sliced
- 1/4 cup roasted pepitas or sunflower seeds
For the Dressing:
- 1/2 cup plain Greek yogurt
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 small garlic clove grated or finely minced
- 1/2 cup fresh parsley
- 1/4 cup fresh basil
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 to 2 tablespoons water as needed
Instructions
- Cook the chicken strips according to the package directions until hot and crispy. Allow them to cool slightly, then slice into bite-size pieces.
- To make the dressing, add the Greek yogurt, olive oil, lemon juice, mayonnaise, Dijon mustard, garlic, parsley, basil, chives, salt, and pepper to a blender or food processor. Blend until smooth and creamy.
- Add 1 to 2 tablespoons of water, a little at a time, until the dressing reaches your desired consistency. Set aside.
- Add the romaine and baby spinach to a large serving bowl or platter.
- Arrange the sliced chicken, avocado, cucumber, snap peas, radishes, green onions, and pepitas over the greens.
- Drizzle with the green goddess dressing just before serving. Toss gently to combine, or serve with additional dressing on the side.