Published January 30, 2023.This post may contain affiliate links. Please read my disclosure policy.
This Green Goddess Salad recipe is jam-packed with fresh vegetables, chicken, and an amazing homemade green goddess salad dressing. You will love the big bold flavors in this tasty recipe.
As I’ve gotten older, I seem to be eating more and more salads. One of my favorite parts of any salad is the dressings. If you are looking to try some amazing homemade dressing, then you must make myButtermilk RanchorBalsamic Vinaigrette.
Green Goddess Salad
Green goddess salad has more to do with the dressing than it does with the actual salad itself. The salad originally just consisted of romaine, and then a few years later avocado was added, then cucumbers, then a few more ingredients. Fast forward several decades and it’s essentially turned into a bountiful green salad loaded with vegetables and sometimes grains and protein. The salad has gone from basically a plain Caesar salad to your discretion.
The green goddess dressing however has remained the same and is still served today in restaurants across America. I’ve taken the liberty to make a healthier version of the dressing which I used in this recipe.
Ingredients and Substitutions
- Greens – Romaine is a staple in a green goddess salad. In addition to this, I also added in some field greens, such as spring mix. You can also use microgreens in this.
- Vegetables – This part can be altered. However, I used onions, edamame, cucumber, radishes, pea tendrils, and avocado.
- Grains – I used some cooked and chilled farro to make the salad heartier. This is an optional ingredient.
- Protein – This is up to you, and you can get creative as you’d like. I added in some roast chicken, bacon, and hard-boiled eggs.
- Dressing – You can use a regular green goddess dressing or my healthier alternative which is in the recipe card below.
How to Make a Green Goddess Salad
Add all the ingredients for the dressing to a blender and blend on medium speed until smooth and combined. Serve or cover and keep it in the refrigerator until it’s ready to be used.
Prepare the farro and then chill it until cool.
Make the hard-boiled eggs. Chill them in an ice bath and then peel and slice them.
Cut the chicken into edible-sized pieces
Place the greens in a large salad bowl.
Evenly spread out or layer on the chicken.
Next, place the onions, edamame, cucumbers, radishes, and eggs.
Now place on the pea tendrils, bacon, avocados, farro, and microgreens.
Serve alongside the dressing.
Make-Ahead and Storage
Make-Ahead: You can make this spring salad up to 1 day before. Just be sure it is not yet mixed with the dressing. In addition, it would be best to wait to slice the avocado for serving.
How to Store: Cover and keep it in the refrigerator undressed for up to 3 days. This will not freeze.
Chef Notes + Tips
- Feel free to swap out or remove any salad ingredients to what you’d like.
- This salad is much more malleable and can be made with whatever or how many ever of the ingredients you’d like. Make this salad work for you and your liking.
More Salad Recipes
- Kale Salad
- Tabbouleh
- Greek Salad
- Chef Salad
- Cobb Salad
Video
Save
Green Goddess Salad Recipe
5 from 13 votes
This Green Goddess Salad recipe is jam-packed with fresh vegetables, chicken, and an amazing homemade green goddess salad dressing.
Servings: 8
Prep Time: 20 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 55 minutes minutes
Ingredients
For the Dressing:
- 1 ½ cups yogurt
- 1/3 cup milk
- ½ cup fresh green onions
- ½ cup fresh basil leaves
- ½ cup fresh parsley leaves
- 2 tablespoons fresh tarragon leaves
- 4 garlic cloves
- 1 tablespoon honey
- juice of ½ lemon
- 1 tablespoon white wine vinegar
- salt and fresh cracked pepper to taste
For the Salad:
- 5 cups field greens and romaine lettuce leaves
- 1 rotisserie chicken, torn or cut into bite size pieces
- ½ peeled and thinly sliced red onion
- 1 cup edamame
- ½ sliced cucumber
- 3 sliced radishes
- 6 medium boiled eggs, peeled and cut in ½
- 2 cups pea tendrils
- 3 chopped crisp cooked bacon strips
- 2 peeled, seeded and sliced avocados
- 1 to 2 cups of cooked Farro
- micro greens for garnish
Instructions
Add all the ingredients for the dressing to a blender and blend on medium speed until smooth and combined. Serve or cover and keep it in the refrigerator until it’s ready to be used.
Prepare the farro and then chill it until cool.
Make the medium boiled or hard-boiled eggs. Chill them in an ice bath and then peel and slice them.
Cut the chicken into edible sized pieces
Place the greens in a large salad bowl.
Evenly spread out or layer on the chicken.
Next, place on the onions, edamame, cucumbers, radishes, and eggs.
Now place on the pea tendrils, bacon, avocados, farro, and microgreens.
Serve alongside the dressing.
Notes
Make-Ahead: You can make this spring salad up to 1 day before. Just be sure it is not yet mixed with the dressing. In addition, it would be best to wait to slice the avocado for serving.
How to Store: Cover and keep it in the refrigerator undressed for up to 3 days. This will not freeze.
Feel free to swap out or remove any salad ingredients to what you’d like.
This salad is much more malleable and can be made with whatever or how many ever of the ingredients you’d like. Make this salad work for you and your liking.
Nutrition
Calories: 516kcalCarbohydrates: 35gProtein: 49gFat: 21gSaturated Fat: 6gCholesterol: 268mgSodium: 711mgPotassium: 1029mgFiber: 8gSugar: 10gVitamin A: 3381IUVitamin C: 57mgCalcium: 197mgIron: 4mg
Course: Salad
Cuisine: American
Author: Chef Billy Parisi
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25 comments
- Marie Kenney
Can’t wait to try! In the meantime, I must have that salad bowl shown in your picture! Mind sharing where it’s from?
- Reply
- Diana
Great salad, Chuck full of delicious food and flavor.
- Reply
- Chef Billy Parisi
glad you enjoyed it!
- Reply
- sue Macleod
Perfect soooo yummy thank you ChiefBilly😋😁👋👏
- Reply
- Lisa Albers
What a lovely salad! I totally forgot about Green Goddess dressing and was thrilled to see this recipe for the salad and dressing. I used shrimp for the protein and it was delightful with the sublime dressing.
- Reply
so good!!
- Reply
- Gae Bergin
So delicious super fresh great dressing
- Reply
- Angie
One of the best salads I’ve tasted. The dressing is a bomb! Two thumbs up! Looking forward to serve it in one our upcoming parties. Thanks a lot!
- Reply
thanks for giving it a shot!!
- Reply
- Norm Denton
Delicious Salad & easy to make…
- Reply
- M. Bagley
We absolutely love it!
- Reply
- Lindsey
This salad is so delicious! I made it without the eggs & edamame, and only had fresh parsley for the dressing. I could not find pea tendrils so I subbed with alfalfa sprouts. Still it came out delicious. Definitely will make with all the ingredients next time. It’s clean, healthy and full of good flavor.
- Reply
- Andrew
Wow! That looks amazing! Do you have a video on medium boiled eggs? And do you spout the Pea Tendrils and Micro greens yourself? What is in your micro greens?
- Reply
I plan on doing a whole egg series soon. No sprouting here, I usually snag what’s available which most often tends to be kale and broccoli.
- Reply
- Becky Hardin
This should be lunch! Every single day!
- Reply
Haha agreed!
- Reply
- Courtney ODell
Such a beautiful and delicious salad – you always make it easy to make fabulous meals at home!
- Reply
Thanks for the kind words Courtney!
- Reply
- Steph
This looks amazing! I love the variety of flavors in this salad. Can’t wait to try it!
- Reply
Thank you, it so dang tasty!
- Reply
- Jessica Burgess
Not only does this salad sound amazing… but it LOOKS amazing too! Love that this works perfectly for just a regular dinner, or would be pretty enough to take to a potluck too!
- Reply
Exactly! Thanks so much!
- Reply
- Kellie H.
That is ONE GORGEOUS SALAD! Almost too pretty to eat. Almost. 🙂
- Reply
Thanks my friend, it was super good!
- Reply
