Green Goddess Chicken Salad
A bright, herb-forward chicken salad made with Greek yogurt, mayo, pepitas, and a mix of freeze-dried herbs for an easy, flavorful lunch or dip.
Servings: 4 servings
Ingredients
- 2 cups rotisserie chicken, shredded or finely chopped see note 1
- 1/2 cup celery finely diced (about 2 ribs)
- 1/4 cup red onion finely diced
- 1/4 cup roasted salted pepitas
- 1/4 cup Greek yogurt see note 2
- 1/4 cup mayonnaise
- 1/4 tsp garlic powder
- 1 tbsp lemon juice
- 1 tsp Dijon-style mustard
- 1 tsp honey
- 1 1/2 tsp freeze-dried dill or use equal amount fresh, see note 3
- 1 tsp freeze-dried parsley or use fresh
- 1 tsp freeze-dried cilantro or use fresh
- 1 tsp freeze-dried basil or use fresh
- salt to taste (about 1/4 tsp suggested)
- black pepper to taste (about 1/4 tsp suggested)
- serving suggestions see note 4 (toasted bread, lettuce, avocado, or crackers)
Instructions
- In a large bowl, whisk together the Greek yogurt, mayonnaise, garlic powder, lemon juice, Dijon mustard, honey, and all herbs until smooth; season with salt and pepper to taste.
- If not already shredded, place rotisserie chicken in a food processor and pulse until finely chopped, or finely dice by hand; measure 2 lightly packed cups.
- Add the chopped chicken, finely diced celery, red onion, and pepitas to the dressing in the bowl.
- Gently fold everything together with a spatula until evenly coated; taste and adjust seasoning as needed.
- Serve immediately on toasted bread with lettuce and avocado or with crackers for scooping.
Equipment
- Large Bowl
- Food processor or chef's knife
- Measuring Cups and Spoons
- Spatula
Notes
- Pull meat from a rotisserie chicken and pulse in a food processor for quick chopping.
- Use full-fat plain Greek yogurt for best flavor and texture.
- Freeze-dried and fresh herbs are interchangeable by volume; chop fresh before measuring.
- Pepitas add crunch and a nutty flavor—use roasted salted pepitas as listed.
- Taste and adjust salt and pepper after mixing.