This green goddess chicken salad is creamy, fresh, and packed with bright herby flavor. It’s made with rotisserie chicken and a quick green goddess dressing, then mixed with just enough crunch to keep every bite light and satisfying. Ready in 15 minutes with no cooking required, it’s an easy high-protein lunch you can serve in sandwiches, wraps, lettuce cups, over greens, or with crackers.
Why This Is on Repeat
This is one of my favorite ways to turn a store-bought rotisserie chicken into lunches for a few days. The creamy green goddess dressing makes the chicken taste fresh and herby instead of leftover-ish, and the little bits of cucumber, red onion, and scallion keep it crunchy without making it hard to scoop. We make sandwiches and wraps with it, but honestly, the “standing at the counter with tortilla chips or pita chips” version might be the one I love most.
A Few Ingredient Notes Before You Start
Complete list of ingredients and amounts can be found in the recipe card below.
- Cut the chicken small. Small-diced rotisserie chicken mixes well with the dressing and makes the salad easier to scoop, wrap, or pile onto bread. Big chunks tend to feel dry and fall out of sandwiches.
- Use fresh herbs. The dressing gets its flavor from fresh basil, parsley, and dill. Dried herbs won’t give you the same bright, green flavor here.
- Use both Greek yogurt and mayo. Greek yogurt keeps the dressing tangy, while a little mayo makes it smoother and less sharp. You can use all Greek yogurt, but the flavor will be more tart.
- Only add avocado if it’s ripe. A ripe avocado makes the dressing thicker and creamier. If it’s firm, skip it.
- Watch the cucumber. Dice it small, and if you’re using a regular cucumber, scoop out the watery center first. English or Persian cucumbers are usually fine as-is.
- Chop the onion small. Red onion and scallions should add a little bite, not take over the whole salad.
How It Comes Together
1. Gather the dressing ingredients and blend until creamy and bright green.
2. Add the chopped chicken, diced cucumber, red onion, and scallions to a bowl.
3. Pour the blended green goddess dressing over the chicken mixture.
4. Add sliced almonds, if using, then mix until creamy and coated.
Packing It for Lunch
This green goddess chicken salad keeps well in the fridge for up to 3 days, so it’s easy to turn into lunches for the week. For sandwiches, use sturdy bread or toast the bread lightly so it holds up better. A layer of lettuce between the bread and chicken salad also helps keep things from getting too soft.
For wraps, spread the chicken salad slightly off-center, tuck in the sides, and roll tightly so the filling stays put. If you’re packing it with tortilla chips, pita chips, or crackers, keep those on the side so they stay crisp.
More Sandwich Fillers To Try
A Quick Taste Check Before Serving
Rotisserie chicken can vary a lot, so taste the chicken salad after it’s mixed. If it tastes flat, add a little more lemon juice and a pinch of salt. If the dressing tastes too tangy, add a small spoonful of mayo to round it out. If it feels too thick, loosen it with a splash of water or a little extra lemon juice.
The salad should be creamy and scoopable, not loose or runny. If you have time, chill it for 30 minutes before serving; the flavor settles in, and the herbs taste even better.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Green Goddess Chicken Salad
Equipment
- Food processor or blender
- cutting board
- Knife
Ingredients
For the dressing
- ½ cup (120 g) plain full fat Greek yogurt
- ¼ cup (60 g) mayonnaise
- ½ medium ripe avocado optional, for extra creaminess
- ½ cup (12 g) packed fresh basil leaves
- ¼ cup (15 g) packed fresh parsley leaves
- 2 tablespoons fresh dill
- 1 clove garlic peeled
- 2 tablespoons (30 ml) fresh lemon juice
- ½ teaspoon fine sea salt plus more to taste
- ¼ teaspoon ground black pepper
For the chicken salad
- 3 cups (g) rotisserie chicken skin removed and shredded or diced
- ½ cup (g) finely diced cucumber
- ¼ cup (40 g) finely chopped red onion
- 2 (25 g) scallions thinly sliced
- ½ cup sliced almonds optional
Instructions
- Add the Greek yogurt, mayonnaise, avocado if using, basil, parsley, dill, garlic, lemon juice, fine sea salt, and ground black pepper to a food processor or blender.
- Blend until smooth and creamy.
- Add the chicken, cucumber, red onion, and scallions to a large mixing bowl.
- Pour the dressing over the chicken mixture.
- Stir until everything is evenly coated. Stir in sliced almonds if using.
- Taste and add more fine sea salt, ground black pepper, or lemon juice as needed.
- Serve in sandwiches, wraps, lettuce cups, over greens, or with crackers.
Notes:
- Use diced chicken for a chunkier chicken salad like the photos. Use shredded chicken for a softer texture.
- Use the basil, parsley, and dill for the best green goddess flavor. If you do not have parsley, cilantro works well instead.
- For the cucumber, peel it if the skin is thick. If using a regular cucumber, scoop out the watery seeds before dicing. English or Persian cucumber can be diced as is.
- The avocado is optional, but it makes the dressing creamier. Since it is blended into the dressing with lemon juice and herbs, the color holds well.
- This chicken salad can be served right away, but 30 minutes in the fridge gives the flavors more time to blend.
- Store in an airtight container in the fridge for up to 3 days. Stir before serving.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Leave a Review!