Green Goddess Salad With Green Goddess Dressing

This Green Goddess Salad isn’t your everyday, boring salad—it’s an expertly crafted, flavor-packed, nutrient-rich masterpiece that balances zesty, smoky, savory, and sweet elements in every bite! This recipe is inspired by Sweetgreen to create a customizable salad with as few or as many bells and whistles as you like because, at the end of the day—it’s all about the hypnotic herbaceous, bright, tangy, garlicky dressing! The recipe elements are make-ahead friendly for meal prep and build-your-own salads throughout the week—winning!

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Watch How to Make Green Goddess Salad

top view of green goddess salad being tossed

You will love this Green Goddess Salad Recipe

The dressing is guilt-free and crave-able. Using Greek yogurt instead of mayonnaise gives the dressing a smooth creaminess without being too heavy. The herbs infuse it with complex earthiness. A generous splash of lemon juice and zest adds a bright, tangy kick, while capers bring the umami.
The salad is EXPLODING with flavors and textures. This recipe is everything I love packaged in one salad. It features blackened chicken, sweet potatoes, grains, apples, almonds, feta, avocado, and more!
Make it your own. This recipe is inspired by Sweetgreen, a restaurant that allows you to customize your own salad and salad bowls with a theme. So, while I’ve packed everything into this recipe, you have the power to pick and choose from what you have on hand, what you love, what you have time for, etc.
The salad and dressing are prep-ahead friendly: This provides you with a sense of relief about the convenience. Now just pull out the elements and build your bowl just how you want it.
It’s a nutritious powerhouse meal. Instead of a salad that leaves you hungry 30 minutes later, this salad is loaded with lean protein in chicken breasts, which supports muscle growth and repair. Sweet potatoes are rich in fiber, vitamins A and C, and antioxidants, promoting good digestion and a robust immune system. The combination of romaine lettuce, tomatoes, apples, and avocado offers a wide array of vitamins, minerals, and healthy fats, contributing to heart health and glowing skin. The health benefits go on and on!

What is Green Goddess Salad?

Green Goddess Salad gets its name from the sensational Green Goddess Dressing-the ultimate flavor-packed, herb-loaded, creamy dream of a dressing! Fresh herbs like parsley, tarragon, dill, and green onions mingle with the tangy richness of Greek yogurt. It’s zesty, thanks to a splash of lemon, and has a little savory magic from capers. It’s the kind of dressing that makes everything taste like sunshine and green goodness!

top view of green goddess salad recipe drizzled with green goddess dressing

Green Goddess Salad Ingredients

This salad recipe is BURSTING with my favorite ingredients, but you don’t have to add everything. You can omit the chicken, sweet potatoes, avocado, grains, etc., because it’s ALL ABOUT THE DRESSING! Let’s review the ingredients (measurements in the printable recipe card at the bottom of the post):

FOR THE Green Goddess Dressing:

Greek yogurt: Acts as the creamy base for the dressing, providing thick creaminess and a tangy flavor. Opt for full-fat Greek yogurt for a creamier dressing, or adjust the amount for your preferred consistency. You can even experiment by substituting ½ cup of the yogurt with mayonnaise for a more indulgent, creamy dressing.
Parsley: Use flat-leaf parsley instead of curly parsley. Flat-leaf parsley has a stronger and more robust flavor, whereas curly parsley has a milder, more subtle taste and is often used more for garnishing. To avoid bitterness, use only the leaves, discarding the stems.
Soft leafy herbs: Choose from basil, cilantro, mint, and up-to ¼ cup tarragon to create a complex, aromatic flavor profile. Each herb will add its own unique character to the dressing, so customize the herb mix based on your taste preferences.
Lemon juice: Infuses the dressing with a vibrant, tangy acidity that beautifully balances the creaminess of the yogurt. The use of fresh lemon juice and zest is crucial for the best flavor, ensuring a burst of freshness in every bite.
Fresh dill: Provides a distinct, slightly tangy flavor that complements the other herbs. Fresh dill is best, but two teaspoons of dried dill can be used in a pinch.
Green onions: Add a mild, oniony flavor that blends well with the herbs. Two green onions are included, including all the stalks attached to the base. Use both the white and green parts for maximum flavor.
Garlic cloves: Adds a sharp, pungent kick that deepens the overall flavor of the dressing. Adjust the amount based on your preference for garlic intensity.
Capers: Provide a salty, briny note that enhances the dressing’s umami and depth. They are located next to the pickled condiments.
Salt and pepper: These are critical to elevating all the flavors. Add the prescribed amount, then add freshly cracked pepper to taste after the dressing has chilled or over whatever dish you’re serving the dressing with.

showing ingredients for green goddess dressing by adding parsley, basil, cilantro, green onions, chives, garlic, lemon juice, lemon zest, and Greek yogurt to a food processor

For the SALAD:

Romaine lettuce: Use one very large lettuce head, two smaller heads, or three Romaine hearts to equal about 8 cups. Romaine adds a satisfying crunch and a mild, slightly sweet flavor. Its sturdy leaves hold up well to dressings and toppings.
Blackened Chicken: This chicken is quick and easy to make by coating chicken breasts in blackening seasoning and then pan-searing or grilling to create a charred, boldly seasoned exterior, giving way to a buttery, juicy interior. You can toss shredded chicken with blackening seasoning, omit the chicken, or use your favorite chicken recipe.
Tomatoes: Choose ripe cherry tomatoes because they are flavorful, juicy, and firm. This ensures that less water is released into the salad and maintains the dressing’s flavor..

Avocado: Use a ripe avocado, but not overly ripe, or it can turn to mush. To tell if an avocado is ripe, squeeze it gently. A ripe avocado should yield slightly to pressure but not feel overly soft.
Sweet Potatoes: I LOVE roasted sweet potatoes in my salad! The potatoes roast with a sprinkling of salt, pepper, paprika, and a dash of maple while you prep the rest of your ingredients.
Eggs: Hard-boiled eggs add a Cobb salad flair like Panera’s famous salad but are strictly optional. Check out my Deviled Eggs recipe (notes) for how to cook them perfectly every time.
Bacon: Please use thick-cut bacon so it doesn’t get lost and retains its meaty texture. Cook the bacon on the stovetop, or I love oven bacon because it’s hands-off, easy, and doesn’t make a mess!
Grains: I use one microwavable brown rice bowl from Costco for ease, but use whatever you like.
Almonds: Sliced almonds provide a crunchy texture and nutty flavor, offering a delightful contrast to leafy greens and other vegetables.
Cheese: Use your favorite crumbled cheese such as feta, goat cheese, or Gorgonzola for its creamy, sharp, salty bite. I recommend purchasing fresh cheese in a log/block and crumbling it yourself. It tends to be creamier than purchasing crumbles.

up close of a bowl green goddess chopped salad showing the ingredients

How to make a Chopped Green Goddess Salad

Let’s take a closer look at how to make Green Goddess Salad with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Make the Dressing: Add the ingredients to a food processor and pulse until creamy. Add olive oil as needed to reach the desired consistency—season with additional salt and pepper to taste.

showing how to make green goddess dressing for salad by processing the dressing until smooth

Step 2: Roast the Sweet Potatoes. Add the sweet potatoes to a baking sheet, drizzle with olive oil, maple syrup, salt, pepper, paprika, and toss to combine.
Spread sweet potatoes out onto the prepared baking sheet and bake for approximately 30 minutes.

showing how to make green goddess salad by roasting sweet potatoes

Step 3: Cook the Chicken. Mix the Blackening Seasonings together in a small bowl. Pat the chicken dry and lightly coat with olive oil. Season both sides of the chicken with the remaining seasonings and rub it in. Grill outdoors, or use an indoor grill pan, or cast iron skillet.

how to make green goddess salad with blackened chicken on a cutting board showing the blackened crust

Step 4: Assemble. Add the Romaine lettuce to a large bowl. Top it with the salad ingredients, including the roasted sweet potatoes and chopped chicken. Hold the avocados if you are expecting leftovers.

showing how to make green goddess salad by adding the ingredients to a bowl

Step 5: Add the Dressing. Drizzle the salad with the desired amount of dressing, toss, and dig in!

showing how to make green goddess salad by drizzling the dressing over the top of the salad

How to Serve Green Goddess Salad Recipe

There are three ways to serve this recipe:

1. If you don’t expect or want leftovers: Add all the salad ingredients to a large bowl and drizzle with desired amount of dressing and toss to combine.
2. If you expect leftovers: Add all salad ingredients to a large bowl except the avocado slices and bacon. Let individuals dress their own salads with avocado, bacon, and dressing.
3. Create a salad bar: Line the salad ingredients in separate bowls and let guests assemble their own salads.

TIPS for Making Salad with Green Goddess Dressing

Customize the Ingredients: Feel free to experiment and personalize your salad. You don’t have to add every ingredient—it’s all about the dressing! However, I suggest balancing sweet, savory, crunchy, and creamy for a delightful flavor profile.
Make the dressing First: Chilling the dressing is not just a step; it’s a crucial part of the process. It melds and marries all the flavors, enhancing the taste exponentially. So, always make the dressing before prepping salad ingredients to ensure sufficient chilling time. If you only have 30 minutes, pop the dressing in the freezer and transfer it to the refrigerator after 30 minutes. The wait will be worth it!
Adjust the Consistency: Add additional yogurt or a couple of tablespoons of mayonnaise for a thicker dressing. Add olive oil, milk, or water for a thinner dressing until you reach your desired consistency.
Don’t Skip the Capers in the Dressing: Even if you’re not a fan, don’t skip them—they add depth and tangy umami without overpowering the herbs.
Roasting Sweet Potatoes: Ensure even roasting by spreading the sweet potatoes in a single layer on the baking sheet and flipping them after 20 minutes. This helps achieve a caramelized exterior with a tender interior, enhancing the sweetness.
Cook the Bacon Until Crisp: Crispy bacon is best for this recipe because the ingredients’ moisture can soften it a bit. Add just before serving, or keep separate if you expect leftovers.
Prep Ahead: Get excited because you can prepare the ingredients beforehand—instructions to follow.
Scale the recipe Up or Down: The printable recipe card has arrows next to the servings to increase or decrease the recipe as needed.
Repurpose Leftovers: Don’t let any leftovers go to waste. Add them to wraps, gyros, grain bowls, and more! It’s a great way to create new dishes!

showing how to make green goddess salad by tossing the ingredients together with the dressing

Green Goddess Salad Recipe Variations

Protein Options: Swap the blackened chicken with your favorite marinated or spice-rubbed chicken, rotisserie chicken, steak, or grilled shrimp. The choice is yours!
Vegan Green Goddess Salad: Omit the chicken, eggs, bacon, and feta, and add roasted chickpeas and nutritional yeast for a protein boost.
Mix up the Greens: Use your favorite greens or mix and match your favs like spring salad mix, spinach, kale, butter lettuce, etc.
Add Green Veggies: To keep with the green goddess theme, choose from broccoli, cucumbers, celery, asparagus, green beans, Brussels sprouts, sugar snap peas, frozen petite peas, etc.
Add Roasted Vegetables: In addition to, or instead of the sweet potatoes, try roasted butternut squash, cauliflower, broccoli, etc.
Caesar Salad Inspired: Top with croutons and a sprinkle of Parmesan for a Caesar-inspired variation.
Swap nuts: Use roasted and salted pistachios, cashews, pecans, etc.
Add seeds: Sunflower seeds are one of my favorite additions to any salad. Take care they are roasted and salted to really bring the flavor. I purchase my seeds in the bulk bins at Sprouts.

What to serve with a Green Goddess Chopped Salad

This Green Goddess Salad recipe is a meal-in-one with the chicken. Flush out the meal with any of the following:

Fruit Salad: A fresh fruit salad, featuring a honey citrus dressing is the perfect sweet and refreshing compliment to the herbaceous Green Goddess Salad.
Cornbread: Sweet cornbread is moist, tender, rich, buttery with a soft, cake-like interior that’s practically inhalable. This sweet, comforting side balances the salad’s fresh, tangy, and savory elements.
Garlic Bread: The buttery, garlicky goodness of the bread adds a satisfying depth to the meal, and the warmth of the garlic bread makes it a comforting addition that balances the cool, refreshing salad.
Elote: This Mexican Street Corn boasts vibrant, tangy, spicy flavors and crunchy textures that make a delightful flavorful pairing.
Baked Beans: Their sweet and savory flavor and hearty texture create a delightful contrast with the crisp, fresh greens and creamy Green Goddess Salad, adding a satisfying and flavorful balance to the meal.

Green Goddess Meal Prep

This recipe’s ingredients can be prepped and kept separate until ready to toss or meal prep for optimal texture. Here’s how:

-Keep the Ingredients Separate: Place the lettuce in a large bowl. Seal the rest of the ingredients in separate bags (add a paper towel to the vegetables) and place them on the lettuce. Wait to add the avocado until ready to serve. The apple can be soaked in a combination of water and lemon juice, or I prefer water and apple juice with a splash of lemon. Cover the whole bowl with foil and refrigerate. When ready to enjoy, toss them all together or make individual salads throughout the week.

Timing: the vegetables can be prepared up to 48 hours ahead. The cheese can be crumbled up to 72 hours in advance. The dressing can be made 7 days in advance and stored in an airtight container in the refrigerator. The bacon can be cooked and chopped up to 72 hours in advance. Store the bacon in the fridge, noting that it will become less crispy the longer it’s stored, but it will still retain its flavor.

Storing leftover Green Goddess Salad

Store leftover salad in the fridge (not tossed with dressing) for up to 2 days for optimal texture. The ingredients are good beyond this, up to 5 days, but the lettuce will become less crisp/soften with each day. If you think you might have leftovers, keep the ingredients separate-see Meal Prep instructions above.

Green Goddess Salad FAQs

What is a Green Goddess Salad?

A Green Goddess Salad is a fresh, vibrant dish typically made with a mix of leafy greens, vegetables, and a creamy, herbaceous Green Goddess Dressing. The salad is named for its bright green color and the dressing’s flavorful blend of herbs and citrus.

What ingredients are in a Green Goddess Salad?

A Green Goddess Salad typically includes leafy greens like romaine or butter lettuce, along with other green vegetables such as cucumber, avocado, and snap peas. However, as long as the salad includes the star—Green Goddess Dressing, made with herbs, yogurt or mayonnaise, lemon juice, and garlic—it is considered “Green Goddess Salad.”

Is Green Goddess Salad healthy?

Yes, Green Goddess Salad is healthy, as it is packed with fresh greens and vegetables that are high in vitamins and fiber. The dressing, when made with Greek yogurt, adds protein while keeping the salad light and nutritious.

Can you make a Green Goddess Salad vegan?

Absolutely! To make a Green Goddess Salad vegan, use a plant-based yogurt or mayonnaise for the dressing, omit the chicken, and ensure that all other ingredients are plant-based. The result is a creamy, flavorful salad that fits a vegan diet.

What does Green Goddess Salad taste like?

Green Goddess Salad tastes fresh and vibrant, with a mix of crisp greens and vegetables. The dressing adds a rich, creamy texture with a burst of herbaceous flavor and a hint of tanginess from lemon juice.

Can I make Green Goddess Salad ahead of time?

Yes, you can prepare the ingredients for Green Goddess Salad ahead of time. Chop and store the vegetables and greens separately in the refrigerator, and mix them with the dressing just before serving to keep everything fresh and crisp.

Can I customize a Green Goddess Salad?

Absolutely! Customize your Green Goddess Salad by adding your favorite greens, vegetables, or even grains like quinoa. You can also adjust the dressing by experimenting with different herbs or adding a spicy kick with jalapeños. You can omit the chicken, swap it for your favorite marinated or spice-rubbed chicken, rotisserie chicken, shrimp or pork.

showing how to serve green goddess salad recipe in a bowl

Looking for more Salad Recipes?

Garden Salad
Spring Salad
Watermelon Feta Salad
Potato Salad
Broccoli Bacon Salad
Apple Salad
Mandarin Orange Salad
Fall Salad
Pear Salad
Sweet Potato Salad
Beet Salad
Green Bean Salad
Roasted Butternut Squash Salad
Shaved Brussels Sprouts Salad

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Tools Used in This Recipe

Kitchen Knife Set

Citrus Press Juicer

Wood Chopping Block

Food Processor

Food Processor (Economy)

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Green Goddess Chopped Salad

This Green Goddess Salad is an expertly crafted, flavor-packed, nutrient-rich masterpiece that balances zesty, smoky, savory, and sweet elements in every bite! This recipe is inspired by Sweetgreen to create a customizable salad with as few or as many bells and whistles as you like because, at the end of the day—it's all about the hypnotic herbaceous, bright, tangy, garlicky dressing! The recipe elements are make-ahead friendly for meal prep and build-your-own salads throughout the week—winning!

Servings: -8 servings

Total Time: 1

Prep Time: 30

Cook Time: 30

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Ingredients

Sweet Potatoes

1 1/2 lbs sweet potatoes, peeled, ½-inch chop
1 tablespoon olive oil
1/2 tablespoon pure maple syrup
1/2 teaspoon salt
1/4 tsp EACH pepper, paprika

Salad

1 recipe Green Goddess Dressing <click for recipe
1 recipe Blackened Chicken (optional) <click for recipe
8 cups chopped romaine (1 very large head, or 2 medium)
1 pint cherry tomatoes, halved
1 sweet apple, chopped
2 hard-boiled eggs, sliced (optional)
6 strips bacon, cooked and crumbled (optional)
1 cup grains like wild rice, brown rice or quinoa (optional-I use microwavable packets)
1/3 cup sliced almonds
1/3 cup feta or Gorgonzola
1 avocado sliced or diced

Instructions

Note: This recipe is inspired by Sweetgreen, a restaurant that allows you to customize your own salad and salad bowls with a theme. So, while I've packed everything into this recipe, you have the power to pick and choose from what you have on hand, what you love, what you have time for, etc.
Make the Dressing: Prepare the dressing according to the recipe instructions (click here). Add olive oil as needed to reach the desired consistency, and season with additional salt and pepper to taste. The dressing is best if chilled for at least 30 minutes before serving. Meanwhile, prepare the Blackened Chicken according to the recipe directions. Click here.
Sweet Potatoes: Preheat the oven to 425˚F. Line a large-rimmed baking sheet with parchment paper or silicone liner. Add the sweet potatoes, drizzle with olive oil, maple syrup, salt, pepper, and paprika, and toss to combine.
Spread the sweet potatoes on the prepared baking sheet. Bake at 425˚F for 30 minutes, flipping them after 20 minutes to promote even roasting. Remove from the oven and let cool while preparing the salad.
Assemble Salad: Add the Romaine lettuce to a large bowl, then top it with the salad ingredients, including the roasted sweet potatoes and chopped chicken. Serve the avocados and bacon on the side if you are expecting leftovers.
Add the Dressing: If you're not expecting leftovers, drizzle the salad with the desired dressing and toss. Alternatively, dress individual salads. Dig in!

Video

Notes

Meal Prep

This recipe’s ingredients can be prepped and kept separate until ready to toss or meal prep for optimal texture. Here’s how:

Place the lettuce in a large bowl. Seal the rest of the ingredients in separate bags (add a paper towel to the vegetables) and place them on the lettuce. Wait to add the avocado until ready to serve. The apple can be soaked in a combination of water and lemon juice, or I prefer water and apple juice with a splash of lemon. Cover the whole bowl with foil and refrigerate. When ready to enjoy, toss them all together or make individual salads throughout the week.