Chicken Salad with Buttermilk Green Goddess Dressing

5 from 3 reviews

The Green Goddess Dressing in this recipe is a bit thinner than most because I was using it with a delicate “Spring Mix” of lettuces. If you want it a bit thicker, feel free to substitute sour cream for half of the buttermilk.

Note: nutrition information is for the dressing only



For the Dressing:

For the Salad:


Make the Green Goddess Dressing:

  1. In a blender or bowl of food processor, mix together the buttermilk, mayonnaise, anchovies, garlic, and lemon juice. This should take 5 -10 seconds in a blender, or 3 pulses in a food processor.
  2. Add the tarragon, chives, parsley and spinach to the buttermilk mixture. Mix or pulse until the green bits are tiny and the mixture is a beautiful green, about 20-30 seconds, or 10+ pulses.
  3. Pour dressing into a serving dish or small jar or pitcher. Chill until serving time.

Make the Salad:

  1. Season the chicken breasts with salt and pepper, and a spirinkling of dried tarragon. Cook on grill or pan for 4 minutes on each side, 8 minutes total. Check that they are 160F throughout. Remove to plate.
  2. Cut the bread slices into 1/2-3/4 – inch cubes. Heat a frypan over Medium heat. Pour in the 2 Tbsp Olive (or other neutral) oil. When it shimmers, pour in the bread cubes. Salt and pepper generously. 
  3. Using a silicone spatula, continue to cook and turn the bread cubes until they are dry and crispy. This should take about 8-10 minutes. Remove to a bowl.
  4. Chop the greens, slice the tomatoes and cucumber.
  5. Compose individual or large salad with the greens, chicken, corn, tomatoes, cucumber and croutons.
  6. Pour a bit of dressing over the salad, passing the rest at the table.


Keywords: Green Goddess, Salad Dressing, Recipe, Green Goddess Chicken Salad

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