Detox Green Goddess Chicken Salad – Fresh, Bright, and Satisfying

This Detox Green Goddess Chicken Salad is crisp, herby, and surprisingly hearty. It gives you that clean, refreshed feeling without leaving you hungry an hour later. Think crunchy greens, creamy avocado, juicy chicken, and a zippy herb dressing that wakes everything up.

It’s easy to throw together on a weeknight and elegant enough for a lunch spread. If you’re craving something nourishing that still tastes like a treat, this one hits the sweet spot.

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Detox Green Goddess Chicken Salad - Fresh, Bright, and Satisfying

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Ingredients

• Cooked chicken: 3 cups, shredded or diced (rotisserie works great)
• Mixed greens: 5–6 cups (baby kale, spinach, arugula, or a spring mix)
• Cucumber: 1 large, chopped
• Celery: 2 stalks, finely sliced
• Green onions: 3, thinly sliced
• Avocado: 1 large, diced
• Fresh herbs: 1 packed cup total (mix of basil, parsley, cilantro, and chives)
• Plain Greek yogurt: 1/2 cup (or use dairy-free yogurt or extra avocado)
• Ripe avocado (for dressing): 1/2 medium
• Extra-virgin olive oil: 3 tablespoons
• Lemon juice: 3–4 tablespoons, plus zest of 1 lemon
• Apple cider vinegar: 1 tablespoon
• Garlic: 1 clove, minced
• Capers or anchovy paste (optional): 1 teaspoon for a savory kick
• Honey or maple syrup: 1/2 teaspoon (optional, to balance acidity)
• Salt and black pepper: to taste
• Pumpkin or sunflower seeds: 2–3 tablespoons for crunch

Instructions

• Prep the greens and veggies. Rinse and dry your mixed greens well.Chop cucumber, celery, and green onions. Dice one avocado and set aside for topping.
• Cook or shred the chicken. Use leftover grilled or poached chicken, or shred a rotisserie chicken. Aim for bite-sized pieces so every forkful gets some protein.
• Make the Green Goddess dressing. In a blender or food processor, add yogurt, half an avocado, olive oil, lemon juice and zest, apple cider vinegar, garlic, herbs, and optional capers or anchovy paste.Blend until smooth and creamy. Add a splash of water to loosen if needed. Season with salt, pepper, and a touch of honey if it tastes too sharp.
• Taste and adjust. The dressing should be bright and herby with enough salt to make the flavors pop.Add more lemon for zing or more yogurt for creaminess.
• Toss the base. In a large bowl, combine greens, cucumber, celery, and green onions. Add half the dressing and toss gently to coat.
• Add the chicken. Fold in the chicken so it’s evenly distributed. Drizzle in more dressing as needed.You want everything lightly coated, not soggy.
• Top and finish. Gently fold in the diced avocado. Sprinkle with pumpkin or sunflower seeds for crunch. Add freshly ground black pepper and a final squeeze of lemon.
• Serve. Plate immediately for crisp greens, or chill for 15–20 minutes if you like it extra refreshing.

What Makes This Special

This salad takes the classic Green Goddess concept and turns it into a full meal. The dressing is packed with fresh herbs, lemon, and yogurt for creaminess without the heaviness.

You get protein from chicken, fiber from leafy greens, and good fats from avocado and olive oil. It’s light but satisfying, and it’s versatile enough to adapt to what you have on hand. Plus, it’s naturally gluten-free and can be made dairy-free if needed.

What You’ll Need

• Cooked chicken: 3 cups, shredded or diced (rotisserie works great)
• Mixed greens: 5–6 cups (baby kale, spinach, arugula, or a spring mix)
• Cucumber: 1 large, chopped
• Celery: 2 stalks, finely sliced
• Green onions: 3, thinly sliced
• Avocado: 1 large, diced
• Fresh herbs: 1 packed cup total (mix of basil, parsley, cilantro, and chives)
• Plain Greek yogurt: 1/2 cup (or use dairy-free yogurt or extra avocado)
• Ripe avocado (for dressing): 1/2 medium
• Extra-virgin olive oil: 3 tablespoons
• Lemon juice: 3–4 tablespoons, plus zest of 1 lemon
• Apple cider vinegar: 1 tablespoon
• Garlic: 1 clove, minced
• Capers or anchovy paste (optional): 1 teaspoon for a savory kick
• Honey or maple syrup: 1/2 teaspoon (optional, to balance acidity)
• Salt and black pepper: to taste
• Pumpkin or sunflower seeds: 2–3 tablespoons for crunch

Step-by-Step Instructions

1. Prep the greens and veggies. Rinse and dry your mixed greens well.

   Chop cucumber, celery, and green onions. Dice one avocado and set aside for topping.

2. Cook or shred the chicken. Use leftover grilled or poached chicken, or shred a rotisserie chicken. Aim for bite-sized pieces so every forkful gets some protein.
3. Make the Green Goddess dressing. In a blender or food processor, add yogurt, half an avocado, olive oil, lemon juice and zest, apple cider vinegar, garlic, herbs, and optional capers or anchovy paste.

   Blend until smooth and creamy. Add a splash of water to loosen if needed. Season with salt, pepper, and a touch of honey if it tastes too sharp.

4. Taste and adjust. The dressing should be bright and herby with enough salt to make the flavors pop.

   Add more lemon for zing or more yogurt for creaminess.

5. Toss the base. In a large bowl, combine greens, cucumber, celery, and green onions. Add half the dressing and toss gently to coat.
6. Add the chicken. Fold in the chicken so it’s evenly distributed. Drizzle in more dressing as needed.

   You want everything lightly coated, not soggy.

7. Top and finish. Gently fold in the diced avocado. Sprinkle with pumpkin or sunflower seeds for crunch. Add freshly ground black pepper and a final squeeze of lemon.
8. Serve. Plate immediately for crisp greens, or chill for 15–20 minutes if you like it extra refreshing.

How to Store

• Keep components separate: Store the dressed chicken and chopped veggies in one container and the greens in another.

  Combine just before eating to keep it crisp.

• Dressing: Refrigerate in a jar for up to 4 days. Press plastic wrap against the surface if it contains avocado to slow browning.
• Leftover salad: If already dressed, eat within 24 hours. It will still taste good the next day, though the greens will soften.
• Meal prep tip: Pack the salad in layers—heavier items on the bottom, greens on top—and add dressing right before serving.

Benefits of This Recipe

• High in protein: Chicken keeps you full and supports muscle recovery.
• Loaded with greens and herbs: Fiber, antioxidants, and micronutrients in every bite.
• Healthy fats: Avocado and olive oil help with satiety and flavor.
• Lighter creamy dressing: Greek yogurt adds creaminess with less heaviness than mayo.
• Easy to customize: Works with different greens, proteins, and add-ins.

What Not to Do

• Don’t overdress the salad. Too much dressing will weigh down the greens and mute fresh flavors.
• Don’t skip the salt. Herbs shine when properly seasoned; salt brings the dressing to life.
• Don’t use wet greens. Excess water dilutes the dressing.

  Dry them well.

• Don’t blend hot chicken with the dressing. Heat can turn the dressing dull and thin. Let the chicken cool slightly.
• Don’t forget texture. Seeds or nuts add crunch and keep each bite interesting.

Variations You Can Try

• Dairy-free: Swap yogurt for a dairy-free yogurt or use extra avocado and a bit more olive oil.
• Spicy kick: Add a jalapeño or a pinch of red pepper flakes to the dressing.
• Different protein: Use salmon, shrimp, tofu, or chickpeas for a vegetarian or pescatarian twist.
• Crunch upgrades: Toss in shaved fennel, snap peas, or thinly sliced radishes.
• Grain bowl version: Serve over quinoa or farro for a heartier meal.
• No anchovy/capers: Skip them and add 1 teaspoon Dijon mustard for savory depth.
• Meal-prep jars: Layer dressing, chicken, crunchy veggies, then greens. Shake before eating.

FAQ

Can I make the dressing ahead of time?

Yes.

Store it in a sealed jar in the fridge for up to 4 days. If it thickens, loosen with a splash of water or lemon juice before using.

What if I don’t have all the herbs?

Use what you have. Parsley and basil are a great base.

Add chives or cilantro if available. The dressing is forgiving—aim for about 1 packed cup total.

Can I use canned chicken?

You can, though the texture is softer. Drain it well and break it up gently.

Rotisserie or poached chicken will give a better bite.

How do I keep the avocado from browning?

Toss diced avocado with lemon juice and add it at the end. If storing, press plastic wrap directly onto the salad surface to limit air exposure.

Is this salad good for weight loss?

It can fit well into a weight-loss plan. It’s high in protein and fiber, which help with fullness.

Adjust oil and avocado amounts to match your goals.

Can I make it vegetarian?

Absolutely. Swap chicken for chickpeas, white beans, or cubed baked tofu. Keep the same dressing and toppings.

What’s the best way to cook chicken for this?

Poach chicken breasts in salted water with a bay leaf and peppercorns until just cooked, then shred.

Or roast thighs with olive oil, salt, and pepper for juicier pieces.

Is anchovy paste necessary?

Not at all. It adds savory depth, but capers, Dijon, or a pinch of miso paste can give a similar umami note.

Can I serve this to a crowd?

Yes. Double the recipe and keep dressing on the side.

Toss right before serving to keep the greens crisp.

What if I don’t like yogurt?

Use more avocado and olive oil for creaminess, or try a light mayo-yogurt blend to ease into it. The flavor will still be fresh and herby.

Wrapping Up

This Detox Green Goddess Chicken Salad is clean, bright, and genuinely satisfying. It comes together quickly, handles substitutions well, and feels special without any fuss.

Keep the dressing in your fridge and you’re halfway to a fresh meal any day of the week. When you want something that tastes vibrant and leaves you energized, this salad is a solid go-to.