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Herby Green Goddess Chicken Salad

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Herby Green Goddess Chicken Salad is a fresh, creamy, protein-packed meal made with tender poached chicken, Greek yogurt, herbs, crunchy celery, red onion, and walnuts. A bright lemon-Dijon dressing brings everything together for an easy lunch, sandwich filling, or light dinner.

Ingredients

  • ½ cup nonfat plain Greek yogurt
  • 2 tablespoons mayonnaise
  • Juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, finely minced, grated, or crushed
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ cup sliced green onion
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh parsley
  • 1 pound poached chicken breast, chopped
  • ⅓ cup thinly sliced red onion
  • ½ cup diced celery
  • ½ cup walnuts, chopped

Instructions

  1. Make the dressing: In a large bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic, sea salt, and black pepper until smooth and creamy.
  2. Add the herbs: Stir in the green onion, dill, basil, tarragon, mint, and parsley until evenly distributed.
  3. Add the chicken and vegetables: Add the chopped poached chicken, red onion, and celery to the bowl. Gently fold everything together until the chicken is evenly coated with the herb dressing.
  4. Add the walnuts: Fold in the chopped walnuts, reserving a few for garnish if desired.
  5. Chill: Cover and refrigerate the chicken salad for at least 20–30 minutes before serving. This allows the flavors to blend.
  6. Serve chilled on toasted bread, in lettuce cups, wrapped in a tortilla, or over a bed of greens.

Notes

  • Use freshly cooked or leftover poached chicken for the best texture.
  • Greek yogurt keeps the dressing creamy while adding extra protein.
  • Adjust the lemon juice, salt, and pepper to taste depending on the acidity of your lemon.
  • For extra crunch, lightly toast the walnuts before adding them to the salad.
  • For a lighter version, replace some or all of the mayonnaise with additional Greek yogurt.
  • Serve the chicken salad in lettuce cups, sandwiches, wraps, or over mixed greens.
  • For meal prep, keep the chicken salad refrigerated in an airtight container and enjoy within 3–4 days.
  • If preparing ahead, add the walnuts just before serving for maximum crunch.

Find it online: https://ayoubrecipe.com/herby-green-goddess-chicken-salad/