Green Goddess Chicken Salad
Jenifer Lori is a former personal chef turned recipe creator. She takes a fresh approach to food where the cooking is easy, the ingredients are clean, and the kitchen turns into your favorite place to be.
- Lunch
Rotisserie chicken, a blender, and fifteen minutes. Nothing gets turned on.
If you are looking for a filling, protein-forward no-cook lunch recipe, this Green Goddess Chicken Salad is your answer. The avocado provides ample amounts of healthy fats and fiber, while the Greek yogurt pushes the protein content up for a healthy meal prep lunch you can feel good about. Super versatile in serving, enjoy this green beauty between two slices of your favorite bread, with crackers or cucumbers for a quick grab-and-go lunch, or stuffed into lettuce wraps for a low-carb version. Thanks to the convenience of rotisserie chicken, this healthy lunch prep is ready in 15 minutes and you have a satisfying meal for the week.
Why This Works
The mix of avocado and Greek yogurt provide a creamy base for the dressing, while also adding healthy fats, fiber, and protein.
Nutrition (per serving)
| Calories | 335 |
|---|---|
| Protein | 35g |
| Carbs | 7g |
| Fat | 18g |
Ingredients
Green Goddess Dressing
| Ripe avocado | 1 |
|---|---|
| Full-fat plain Greek yogurt | ½ cup |
| Fresh parsley leaves | ½ cup |
| Green onions, roughly chopped | 2 |
| Fresh chives, roughly chopped | 6 sprigs |
| Lemon zest | 1 tsp |
| Lemon juice | 2 tbsp |
| Extra virgin olive oil | 1 tbsp |
| Fine sea salt | ½ tsp |
Chicken Salad
| Shredded rotisserie chicken | 3 cups |
|---|---|
| Celery stalks, finely diced | 2 |
| Red onion, finely diced | ¼ |
| Dry roasted sliced almonds | ¼ cup |
Step-by-Step Instructions
1 Load the blender.
Add the avocado, yogurt, parsley, green onions, chives, lemon zest and juice, olive oil, and salt to a blender.
2 Blend the dressing.
Blend until creamy and smooth, about 45 seconds.
3 Combine the salad base.
Add the chicken, celery, and onion to a large bowl.
4 Dress and toss.
Pour in the dressing and toss to combine.
5 Add the almonds last.
Fold in the almonds at the end to preserve their crunch. Taste and season with more salt, if needed.
6 Serve.
Serve with crackers, cucumber slices, or between two toasted slices of sandwich bread.
Notes & Tips
- Canned chicken swap: Swap out the rotisserie chicken for 3 (5 oz) cans of chicken breast.
- Nut swap: Substitute the sliced almonds for your favorite nut, like chopped pistachios, walnuts, or pumpkin seeds for a nut-free version.
- Storage: Chicken salad can be stored in an airtight container in the fridge for 3–4 days.
Jenifer Lori is a former personal chef turned recipe creator. She takes a fresh approach to food where the cooking is easy, the ingredients are clean, and the kitchen turns into your favorite place to be.
