Alright, friend — have you ever craved something green, cold, and just packed with flavor, but not, like, one of those sad desk salads that quietly wilt before noon? That’s exactly how Green Goddess Chicken Salad first wriggled its way into my kitchen. I made it the first time because, well, I had leftover rotisserie chicken and my basil plant was threatening to take over the windowsill (honestly, it grows faster than my to-do list). One accidental batch and I was hooked. Now, every time I make it, I remember that late spring Saturday with the windows thrown open and my neighbor’s music just barely drowning out my blender. Don’t ask me what song, but I think it was definitely something with a tambourine.

Why This Salad’s a Little Addictive

I make this when I need a lunch that’s satisfying, but not the kind that makes you want a nap at 2pm (I love you, mac and cheese, but sometimes you’re too much). My family? They go nuts for it, especially on those days when everyone’s wandering into the kitchen looking for “something good” that already exists in the fridge. It’s also terrific for meal prep; except, sometimes, I make all these plans to save half for tomorrow… and then, yeah, that doesn’t always happen.

But here’s the real kicker: I used to loathe making dressings from scratch. Things would always separate or taste nothing like the bottle at the store. Green Goddess, though, comes together with a blender and some herbs (it’s forgiving if you’re not measuring exactly) and now it’s my fallback whenever my greens look a little sad, or my leftovers need a bit of personality.

Grab Your Ingredients Here (and My Not-So-Secret Swaps)

2 ½ cups cooked chicken, shredded or chopped (rotisserie is my last-minute hero; but poached, grilled, whatever you have hanging around works)
1 big handful fresh basil leaves (I’ve definitely swapped in cilantro or even parsley when the basil was looking limp — my grandma insisted on all basil, but some days it’s just not happening)
1 cup Greek yogurt (or mayo if you’re feeling indulgent; sometimes I do half and half if I can’t decide)
2 tablespoons fresh chives, chopped (green onions pinch-hit fine if you’re out)
2 tablespoons fresh tarragon — don’t stress if you don’t have it, just leave it out or grab a tiny pinch of dried)
2-3 anchovy fillets (the secret! I promise it won’t taste fishy — but you can leave them out if it weirds you out, or sub in a squeeze of Worcestershire sauce)
1 small garlic clove (unless you want to surprise your coworkers with dragon breath, then maybe use half)
2 tablespoons fresh lemon juice (bottled will do in a pinch)
Salt and black pepper (I don’t measure, I just wing it and taste as I go)
1 cup thinly sliced celery (sometimes I throw in a diced cucumber instead — less crunch, more coolness)
1 small avocado, diced (optional, but so creamy — or leave it out if your avocado is a rock, happens to me, too)

So, Here’s How I Throw This Salad Together

First, get all your dressing stuff (basil, yogurt, chives, tarragon, anchovies, garlic, lemon juice) into a blender or small food processor. Give it a few enthusiastic blitzes. I like it super green and creamy; if it looks a bit too thick, splash in a tablespoon of water or olive oil. Don’t worry if bits of herb cling to the side; that’s flavor (and color!).
This is where I usually sneak a taste — sometimes I add a pinch more salt or an extra squirt of lemon. It’s honestly never the same twice, and that’s okay.
In a big bowl (seriously, use the biggest you’ve got; I’ve lost half a salad overboard trying to stir in a too-small bowl), toss in your chicken, celery, and avocado chunks. Pour over that herby dressing. Stir everything together until every bit is coated in green goodness.
At this stage it usually looks unreasonably green — don’t worry, once it chills, the flavors mellow out and it settles in.
Pop it in the fridge for at least 20–30 minutes if you’ve got time. Actually, I think it tastes even better the next day. Not that it usually survives that long in my house.

Maddening Little Notes From My Experiments

I once tried using all Greek yogurt, no mayo. Works, but it’s tangier and less decadent, so adjust your expectations (and maybe squeeze a little extra lemon on top?).
If your chicken’s a little dry, the creamy dressing saves it — but if it feels dry even after mixing, stir in a spoonful of olive oil. Lazy fix, but it works.
I genuinely think the avocado takes it up a notch, but if it’s not ripe, don’t force it — unripe avocado will not get softer in the salad, no matter how much I wish otherwise.

Variations I’ve Tried… and a Few That Flopped

Tried swapping in chickpeas instead of chicken for my veggie friends. Actually, that was pretty great. It just gets a bit mushy if left overnight.
Once mixed in some roasted salmon instead. That was a hit, though my youngest proclaimed it “too fishy” (she says that about anything with gills, honestly).
I attempted adding cooked pasta for a more filling meal, thinking, eh, why not? On second thought, it kinda lost the magic; the dressing just slipped off. Maybe don’t try that unless you realllly love pasta salad.

What to Grab From Your Kitchen (And What If You Don’t Have It?)

You’ll want a blender or food processor for the dressing — but I did once use an immersion blender in a big mug, and that worked after a bit of creative tilting. Worst case, just chop everything really finely and stir it up.

Bowl, spoon, that’s it. No fancy gadgets.

How I Store It (But It Never Lasts That Long!)

Covered in the fridge, this salad’s fine for 2 days; after that, not so much. Though, honestly, in my house it never lasts more than a day (between lunches, random fridge raids, and, well, me with a fork at 10pm). Avocado browns a little, but nothing major.

If You’re Wondering How to Serve It, Here’s What I Do

I’m partial to scooping it up with those big, extra-seedy crackers, or shoveling it into a crisp lettuce leaf for lettuce wraps. My sister piles hers on a toasted brioche bun with a slice of tomato and, for some reason, always puts a pickle spear on the plate. To each their own. At picnics, it’s great spooned straight out of the chill-box.

Stuff I Wish I’d Known When I Started

Don’t rush the chilling step; I once served it straight from the mixing bowl and, honestly, it was a little underwhelming. Letting it sit for 20 minutes makes a difference.
If your herbs are wet (because you just washed them, like a responsible adult), dry them off, or your dressing will have a weird watery edge. I learned this the soggy way.

FAQ, Because People Actually Ask Me These Things

Can I use leftover turkey instead of chicken? Absolutely, turkey works great—especially after Thanksgiving when you’re over turkey sandwiches.
Does this freeze? Uh, I wouldn’t, honestly. The herbs and yogurt just go weird. Best make a fresh batch when you want it.
Is there a dairy-free option? Yup! Try using a plain coconut yogurt; it’s not exactly the same, but the herby flavors carry it. Or this vegan green goddess recipe has a good dressing base.
What if I can’t find fresh herbs? Well, it’s not quite the same, but dried basil and parsley are okay in a pinch (use less though, or it will taste like you tumbled in a hayfield).
Do you need anchovies? They’re in classic recipes, but if you can’t get past the idea, try a squirt of Worcestershire sauce instead. Oddly enough, it does the job.
How much is a handful? Great question… I’ve got small hands so my handful is probably less than yours, so just loosely pack the basil and you’ll be set.

Little digression: once, I served this salad during a Sunday family lunch, and my uncle tried to convince me to add raisins. I didn’t (good call, right?). But, hey, if you want to experiment, don’t let me stop you. Cooking’s half fun because of the oddball ideas we try.

If you want to see the original Green Goddess inspiration, Saveur has the classic dressing breakdown. I riff, but the roots are right there.

Let me know how it turns out or what off-the-wall combos you try. And don’t sweat it if yours never looks like those magazine photos — mine never does either, but it always tastes like summer in a bowl.

Green Goddess Chicken Salad