What Is Green Goddess Salad?
Green goddess salad includes a leafy bowl of greens and other veggies, with a tangy, creamy green goddess dressing that originated in San Francisco in the 1920s. The exact ingredients can include many different things, but it always includes that dressing — and this is my spin on the rest. It’s the perfect dish to make when you want a refreshing change from salads with olive oil and vinegar-based dressings.
Ingredients & Substitutions
Here I explain the best ingredients for salad with green goddess dressing, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Baked Chicken Breasts – Healthy baked chicken breast is the perfect protein for salads! You can also use leftovers from butter garlic chicken, shredded chicken or Crock Pot whole chicken, shred a store-bought rotisserie chicken, or use grilled chicken breast in the summer months. Cooked Bacon – If you don’t want to make bacon in the oven (the way I make it most often so I can have a big batch on hand for various recipes), then try air fryer bacon or microwave bacon for a faster option. Once it’s cooked, chop or crumble it. Store-bought bacon bits can also work in a pinch, but are far less flavorful. Green Goddess Salad Dressing – One of those sauces that pairs with anything — and an essential for this salad! This bright, fresh recipe uses fresh herbs like parsley and chives, sour cream, mayonnaise (or Greek yogurt), lemon juice, anchovy paste, garlic, salt, and pepper. You can also change up the herbs with any others you like, such as tarragon, green onions, basil, cilantro, dill, or mint. Mixed Greens – Use your favorite leafy greens! Bibb lettuce, romaine lettuce, kale, or spring mix are easy options. (I used spring mix!) Watermelon Radishes – These add a pop of flavor and color. If you haven’t heard of them before, they are a root vegetable related to arugula, broccoli, and turnips, and have a pale green skin with a bright pink interior (reminiscent of a watermelon). This radish type is sweeter and milder than a regular radish, and despite its bright color, is in season in the winter. You can also use regular red radishes if you can’t find the watermelon variety. Cucumbers – For more green color and crunch. I used small cucumbers for less chopping (just sliced into circles), but larger ones cut into half or quarter moons will also work fine. Onion – I prefer the taste of red onion in this salad, but any variety will work. Avocado – Choose a soft, ripe avocado for creaminess and healthy fats. I sliced mine thinly, but you can also dice it if you prefer. Pepitas – These shelled pumpkin seeds add crunch to your salad! You can also substitute your favorite nuts or seeds.
How To Make Green Goddess Salad
This section shows how to make green goddess chopped salad, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Recipe Variations
This salad is easy to adjust to your tastes. Try these variations!
Green goddess cobb salad – Add fresh tomatoes and hard boiled eggs (or soft boiled eggs) for a classic cobb salad flavor. Use different meats – Make green goddess shrimp salad with grilled shrimp skewers, swap chicken with sirloin steak to make a steak salad, or top with grilled salmon. Add crunch – Although not traditional, this salad would pair nicely with grain-free croutons, almond flour tortilla chips, or cheddar parmesan crisps.
Storage Instructions
Store: Keep veggies, meat, and dressing separately in the fridge for 2-3 days. Reheat: Reheat chicken in the microwave, the oven, or a hot skillet until warm, before adding to salad. Meal prep: Cook meats, prepare dressing, and chop all produce except avocado ahead of time. Slice avocado and assemble salad at the same time.
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