Green goddess chicken salad sandwiches

Ditch the mayo and embrace the vibrant, zesty flavors of this green goddess chicken salad. By using a ripe Hass avocado as the creamy base, this recipe delivers a rich, luxurious texture without any dairy, making it the perfect upgrade for your next lunch.

Loaded with fresh herbs—including parsley, dill, and mint—alongside tangy capers and scallions, this salad packs a punch. It is incredibly versatile, too; you can easily swap in tender herbs like chervil, chives, or tarragon to suit your preference. Whether you are using leftover shredded chicken, roasting breasts, or picking up a rotisserie chicken, this meal comes together in just 25 minutes.

Quick Details

• Total Time: 25 minutes
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Yield: 4 servings

Ingredients

• 1/2 cup chopped scallions
• 1/2 cup packed fresh parsley
• 1/3 cup packed fresh dill
• 1/3 cup packed fresh mint leaves
• 2 tablespoons drained capers
• 1 large garlic clove
• 1 ripe Hass avocado, pitted
• 2 tablespoons lemon juice
• 2 tablespoons white wine or Champagne vinegar
• 2 tablespoons extra-virgin olive oil
• Salt and black pepper to taste
• 3 1/2 cups cooked shredded chicken

Instructions

1. Combine scallions, herbs, capers, and garlic in a food processor until finely chopped.
2. Add the avocado, lemon juice, vinegar, and olive oil. Season with salt and pepper, then process until the mixture is smooth and creamy. Adjust seasoning to your liking.
3. Place the shredded chicken in a large bowl. Toss with about 1 cup of the dressing (or more to reach your desired consistency).

Serve your creation immediately between slices of toasted bread with crisp lettuce and tomato, or keep it simple by enjoying it with pita chips or crackers. If you are prepping ahead, store the salad in the refrigerator for up to 2 days—just be sure to place plastic wrap directly against the surface to keep the avocado dressing from browning. For more cooking inspiration, visit 205focus.com.