Chicken Salad with Buttermilk Green Goddess Dressing

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

  • Author: Laura
  • Prep Time: 10 min
  • Total Time: 10 minutes
  • Yield: 1 pint 1x
  • Category: Sauces and Dressings
  • Method: Blender or Food Processor
  • Cuisine: American



For the Dressing:

  • 3/4 c (180 ml) Buttermilk
  • 1/2 c (120 ml) Mayonnaise
  • 2 T (30 ml) Lemon Juice
  • Pinch of Salt, 1/4 tsp black pepper
  • 3 anchovies (packed in oil) or 3 tsp Anchovy Paste
  • 1 clove garlic, minced
  • 2 T Fresh Tarragon, chopped (or 2 tsp Dried)
  • 1/4 c Chopped Chives
  • 1/2 c Chopped Fresh Parsley
  • 1 c Spinach (or Watercress)

For the Salad:

  • 1 lb (454g) Thin-sliced chicken breasts, boneless and skinless
  • 4 slices day-old bread, any type (I use Pumpernickel)
  • 2 Tbsp Olive Oil
  • 6 cups Salad greens (any type)
  • 1 c sweet corn (or corn from 1 medium cob, cooked)
  • 1 handful cherry tomatoes
  • 1/2 cucumber, thin-sliced


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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