This Green Goddess Salad with sesame-coated chicken, cabbage, cucumber, fresh herbs and a creamy dressing is high-fibre and meal prep–friendly.
We love a green goddess moment and this one checks all the boxes for me because it’s fresh, filling, and so damn good. And the green goddess dressing honestly takes it over the top.
Why you’ll love this recipe
- Fresh & healthy: Loaded with protein from chicken and quinoa plus fibre-rich veggies, this high-protein salad is filling, balanced, and so satisfying.
- Perfect for meal prep: Everything can be made ahead and tossed together when ready to eat, making it an easy lunch or light dinner option.
Ingredients and substitutions
- Olive oil – Avocado oil or another neutral oil will work.
- Chicken breasts – Chicken thighs can be used for a juicier option, or swap for salmon, shrimp, or tofu.
- Everything bagel seasoning – Use a mix of garlic powder, onion flakes, and paprika.
- Butter lettuce – Romaine lettuce, spinach or a spring mix will also work.
- Baby arugula – Swap with spinach or more lettuce if you prefer a milder flavour.
- Radishes – Thinly sliced celery or extra cucumber can be used instead.
- Cucumber – Celery is good alternative for a mild crunch.
- Edamame – Green peas and snap peas work.
- Avocado – Leave out if needed.
- Pistachios – Swap with almond slices, pumpkin seeds or sunflower seeds.
- Quinoa – Couscous, farro, or brown rice are great alternatives.
- Water – Vegetable or chicken broth can be used for extra flavour.
Green goddess dressing
- Greek yogurt – Use sour cream, or swap for a dairy-free yogurt.
- Olive oil – Any neutral oil will work.
- Red wine vinegar – Apple cider vinegar or lemon juice can be used instead.
- Fresh parsley – Basil or extra cilantro can be used if needed.
- Cilantro – Leave out if you’re not a fan, or replace with more parsley.
- Fresh chives – Green onions are a good substitute.
- Garlic – Fresh is best, but jarred minced garlic works in a pinch.
- Honey – Maple syrup or agave will also work.
How to make green goddess salad
Step 1: Cook the quinoa
Cook the quinoa in a rice cooker or on the stovetop, then set aside to let cool.
Step 2: Coat the chicken
Coat the chicken with everything bagel seasoning mix on both sides.
Step 3: Cook the chicken
Cook the chicken in a skillet until fully cooked and set aside.
Step 4: Make the dressing
Blend the dressing ingredients until smooth and creamy.
Step 5: Slice the chicken
Prep the ingredients like slicing the chicken so everything is ready to assemble.
Step 6: Finish and serve
Assemble the salad, pour the dressing and enjoy!
Tips and variations
Here are some tips to ensure your green goddess salad turns out perfect every time and some variations to really make it your own:
- Let it cool: Make sure you let the quinoa and chicken cool a bit before adding to the salad so it doesn’t wilt.
- Don’t overcook: Cook the chicken just until cooked through so it stays juicy. Use a meat thermometer.
- Greens: I use butter lettuce and arugula but you could also try romaine, spinach, kale or a spring mix.
- Veggies: Add in more green veggies like celery, snap peas, spring peas, bell pepper etc or use what you have on hand.
- Protein: Swap the chicken breast for chicken thighs, steak, salmon, shrimp, tofu or chickpeas.
- Grains: Use farro, brown rice, or couscous instead of quinoa.
- Dressing: Feel free to add more fresh herbs of your choice and if you love this dressing, try my other homemade salad dressings.
Frequently asked questions
What is green goddess salad?
A green goddess salad is a veggie-packed salad with a creamy herb dressing. It’s a popular, viral recipe and everyone has their own twist, but it’s known for being fresh, flavourful and loaded with greens.
What’s in green goddess dressing and can I make it dairy-free?
Green goddess dressing is a creamy, herby dressing made with fresh herbs, garlic, and a tangy base of vinegar and yogurt. You can easily make it dairy-free by swapping in a plant-based yogurt.
Is green goddess salad healthy?
Yes! It’s loaded with nutrients from all the fresh greens and herbs, plus protein from the chicken and quinoa and plenty of fiber-rich veggies. It’s one of those salads that actually keeps you full and satisfied.
What to serve with green goddess salad
This salad is a full meal on it’s own since it includes the chicken, but feel free to swap out the protein with steak, shrimp, salmon or tofu. You could also go all out and enjoy it with my greed goddess grilled cheese or soup.
Make ahead and storing
Make ahead: The dressing can be made ahead of time as well as chopping the other ingredients and cooking the chicken. It’s best to add the avocado and toss the dressing just before you’re ready to eat.
Storing: Store everything in separate airtight containers in the fridge. The dressing will last up to 5 days and the cooked chicken and prepped veggies up to 3 days for optimal freshness.
Green Goddess Salad (High Protein!)
Equipment
- 4 32 oz mason jars if meal prepping
- 1 Rice cooker to cook the quinoa
Ingredients
- 1 tbsp olive oil
- 1 lb chicken breasts sliced into cutlets
- 1 tbsp everything bagel seasoning or 1/2 tsp each garlic powder, onion flakes, paprika
- 1 head butter lettuce or 4 cups romaine lettuce
- 2 cups baby arugula
- 1/2 cup thinly sliced radishes
- 1/2 cup chopped cucumber
- 1/2 cup edamame shelled
- 1 avocado thinly sliced
- 1 tbsp pistachios chopped
Quinoa
- 1 cup water
- 1/2 cup quinoa
Green goddess dressing
- 2 tbsp Greek yogurt or sour cream
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 tbsp fresh parsley chopped
- 2 tbsp cilantro chopped
- 1 tbsp fresh chives chopped
- 1 clove garlic minced
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Add water and quinoa to a rice cooker or pot on the stove and cook until liquid has absorbed. Let cool at least 15 minutes before adding to salad, or prepare up to 48 hours in advance.
- Cut chicken into cutlets and then spread each cutlet with everything bagel seasoning and salt & pepper. Heat olive oil in a large skillet over medium-high heat, then cook chicken cutlets for 5-6 minutes per side until cooked through. Remove from heat, let cool for 10 minutes then slice up.
- Meanwhile, mix all ingredients under the Green Goddess dressing heading together in a blender or in a jar with an immersion blender.
- Add lettuce, arugula, sliced radishes, cucumber, edamame and cooled quinoa to a large bowl. When ready to serve, toss with Green Goddess dressing, then add chicken, sliced avocado and chopped pistachios. Serve garnished with extra fresh herbs if desired and enjoy!
Comments & Reviews
Renee Amaral says
Tastes as good as it looks!