This Green Goddess Chicken Salad is a fresh, hearty meal that comes together quickly with bright herbs, crispy potatoes, and juicy chicken. The homemade vinaigrette ties everything together with just the right balance of tang and sweetness. It’s the kind of everyday salad that feels a little elevated but is easy enough to throw together on a weeknight.

Chef tips

• Use yogurt for extra tenderness – Yogurt in the marinade helps tenderize the chicken and gives it a slight crust when seared.
• Slice the potatoes thinly – Cutting the potatoes about ⅛” thick helps them cook fast and crisp up nicely.
• Cook everything together – Using one pan to cook both the chicken and potatoes saves time and helps the flavors blend. If you’re cooking this for more than 1-2 people, I recommend cooking separately, or even just using the oven for the potatoes.
• Toss just before serving – Dress the salad right before eating to keep the romaine crisp.
• Adjust the dressing to taste – Start with a few tablespoons and add more as needed so the salad isn’t weighed down.

Ingredient notes

For the chicken:

• Chicken Thighs (1 lb) – Juicy and flavorful, they cook up tender without much effort. Can sub chicken tenders of breast if you prefer.
• Yogurt (2 tbsp, optional) – Helps develop a slight crust when searing and tenderize the chicken. You can substitute neutral oil if preferred.
• Garlic Powder, salt and pepper – Basic seasoning, but hits the right notes.
• Meyer Lemon (½, zest and juice) – Brighter and sweeter than regular lemons, perfect for marinating.
• Fresh Basil (¼ cup, chopped) – Adds a punch of herby freshness to the chicken.

For the salad:

• Romaine Lettuce (2 heads) – Crisp and refreshing base, you can sub arugula or massaged Dino kale if you prefer.
• Mini Potatoes (¼ lb) – Sliced thin to cook quickly and add a crispy texture. You can sub gold or red potatoes.
• Basil Leaves (4) – Chiffonade cut for garnish and extra herbal flavor.
• Persian Cucumbers (2) – Love this addition as a topping, I half moon for the perfect bite.
• Neutral Oil (1 tbsp) – For cooking the chicken and potatoes.
• Kosher Salt + Black Pepper – For seasoning.

Step-by-step instructions

Step 1: Marinate the chicken
In a bowl, combine the chicken thighs, yogurt (if using), garlic powder, Meyer lemon zest and juice, chopped basil, kosher salt, and black pepper. Set aside to marinate while you prep the rest.

Step 2: Prep the vegetables
Chop the romaine, thinly slice the mini potatoes (about ⅛” thick), slice the cucumbers, and chiffonade the basil leaves.

Step 3: Cook the chicken and potatoes
Heat a large sauté pan over medium-high heat and add 1 tablespoon oil. Add the potatoes to one side of the pan and the chicken thighs to the other.
Cook for 4–5 minutes per side, until the potatoes are golden and the chicken is cooked through (internal temp should be 165°F).
Season the potatoes with salt and pepper, stir, then remove everything from the pan. Dice the chicken into bite-sized pieces.

Step 4: Make the dressing
In a mason jar or bowl, combine the balsamic vinegar, champagne vinegar, honey or maple syrup, Dijon mustard, kosher salt, black pepper, and olive oil. Whisk until emulsified.

Step 5: Assemble the salad
Place the chopped romaine into a large serving bowl. Top with the cucumbers, crispy potatoes, diced chicken, and basil. Drizzle with a couple tablespoons of dressing, toss, and serve.

FAQ

Can I use chicken breast instead of thighs?
Yes, but thighs are more forgiving and stay juicier. If using breasts, be careful not to overcook.

What’s a good substitute for Meyer lemon?
You can use regular lemon. If you want to mimic the slight sweetness, add a tiny splash of orange juice.

Can I roast the potatoes instead of sautéing?
Absolutely. Toss them with olive oil, salt, and pepper and roast at 400°F for about 20 minutes.

Can I make this salad ahead of time?
You can prep all the components ahead (chop the lettuce, slice the cucumbers, cook the chicken and potatoes, and make the dressing), but store them separately and assemble just before serving.

Is this salad good for meal prep?
Yes! Store any of the components with salt separate from the fresh veggies and keep the dressing on the side and toss everything together when ready to eat for the best texture.

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