I don’t really like mayo. There, I said it. So I have never partaken in traditional chicken salad, which sometimes makes it hard for a quick go to high protein lunch. So I created this Green Goddess Chicken Salad out of the need to be included in loving chicken salad. This is everything you want in a fresh, feel good meal. It is bright, herb-packed, creamy, and incredibly satisfying. Tender chopped chicken is tossed with protein rich edamame, crisp red onion, and tangy banana peppers, then coated in a vibrant homemade green goddess dressing made with fresh basil, chives, parsley, and a creamy Greek yogurt base.
It’s light yet filling, packed with flavor and texture, and comes together in minutes, making it perfect for meal prep, quick lunches, or an easy, nourishing dinner. The dressing is the star here: herby, zesty, and just creamy enough to cling to every bite without feeling heavy.
Serve it on its own, scoop it into lettuce cups, pile it onto toasted bread, or wrap it up in a warm pita. This is one of those recipes you’ll find yourself making on repeat.
Why you’ll love this recipe!
What ingredients do I need?
- Chicken: Provides a hearty, protein rich base. Finely chopping ensures every bite is evenly coated in dressing.
- Edamame: Adds plant based protein, texture, and a subtle nuttiness that complements the herbs really well.
- Red Onion: Brings sharpness and crunch. Mincing keeps it balanced and not overpowering.
- Banana Peppers: Offer a mild tangy bite that brightens up the entire salad. You don’t add much, but you definitely know when they aren’t there.
- Garlic: Adds depth and a savory backbone to the dressing.
- Extra Virgin Olive Oil: Creates a silky, rich base for the dressing.
- Dijon Mustard: Adds subtle tang and helps emulsify the dressing.
- Plain Greek Yogurt: Provides creaminess while keeping the dressing light and protein-packed.
- Apple Cider Vinegar: Brightens the dressing with acidity.
- Fresh Herbs (Basil, Chives, Parsley): The heart of the green goddess flavor! Fresh, vibrant, and herbaceous.
Recipe Variations
- Add diced avocado, either blended into to the dressing, or just stirred in, for extra creaminess
- Toss in chopped cucumber, or celery, for added crunch
- Add cooked quinoa, or farro, for a grain bowl twist
Pro Tips
- Finely chop the chicken for the best texture and dressing distribution.
- Use fresh herbs! This recipe relies heavily on them for flavor. Dried herbs just won’t be the same.
- Blend the dressing until it is smooth and vibrant green.
- Let the salad sit for about 10–15 minutes before serving for best flavor.
- Store dressing separately if you are meal prepping for maximum freshness and crunch.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Chicken: Use rotisserie chicken for convenience, or omit and double the edamame
- Edamame: Swap with green peas, or chickpeas
- Banana peppers: Use pepperoncini, or diced pickles
- Greek yogurt: Substitute with sour cream, or mayo
- Dijon: Use a whole grain mustard, or omit if needed
- Fresh herbs: Use a mix of what you have (cilantro or dill can work)
Dietary Substitutions
- Vegetarian: Replace the chicken with additional edamame, or chickpeas
- Dairy Free: Use a dairy free yogurt alternative, or omit and add a little more olive oil
- Low Carb: Reduce or omit edamame and increase chicken
Leftovers and Storage
- Store in an airtight container in the refrigerator for up to 3–4 days. Stir before serving.
- If possible, store dressing separately for best texture.
But, I Still Have A Few Questions…
Can I use rotisserie chicken?
Yes, rotisserie chicken works perfectly and saves time. This recipe is also great for any type of plain leftover chicken.
How long does this chicken salad last?
Store in an airtight container in the refrigerator for up to 3–4 days.
Can I make this ahead of time?
Absolutely. It tastes even better after sitting for a bit as the flavors all sit together.
Is this recipe healthy?
Yes! It’s high in protein, packed with herbs, and uses Greek yogurt instead of mayo.
Can I freeze this chicken salad?
No, freezing is not recommended due to the yogurt based dressing.
What can I serve this with?
Serve it in lettuce cups, sandwiches, wraps, or over greens.
Can I make the dressing thicker?
Yes, add more Greek yogurt for a thicker consistency.
What if I don’t have all the herbs?
Just use what you have! The flavor will still be delicious and fresh.
Other Recipes You’ll Love
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Green Goddess Chicken Salad
Ingredients
For the Salad:
- 1 chicken breast cooked and finely chopped (about 1–1½ cups), or rotisserie chicken
- ¼ red onion minced
- 1 cup cooked edamame shelled
- ¼ cup banana peppers minced
For the Green Goddess Dressing:
- 1 garlic clove
- ¼ cup olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons Greek yogurt
- Salt and pepper to taste
- 2 teaspoons apple cider vinegar
- ¼ cup fresh basil
- ¼ cup fresh chives
- ¼ cup fresh parsley
Instructions
- Add the garlic, olive oil, Dijon mustard, Greek yogurt, salt, pepper, apple cider vinegar, basil, chives, and parsley to a blender. Blend until smooth and creamy.
- In a large bowl, combine the chopped chicken, red onion, edamame, and banana peppers.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Adjust seasoning with additional salt, pepper, or vinegar as needed.
- Enjoy immediately or chill for 10–15 minutes for enhanced flavor.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.