Go Back

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

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.