
This green goddess avocado chicken salad is crisp, creamy, and packed with fresh herbs. Tender chicken, crunchy vegetables, and a tangy avocado-yogurt dressing make it a satisfying lunch or light dinner.
If you are starting with raw chicken, heat the neutral oil in a large frying pan over medium-high heat. Season the chicken breasts with salt and black pepper, then cook for 7 to 8 minutes per side, covering the pan for the last 5 minutes, until the chicken is fully cooked through. Transfer to a board and let rest for 10 minutes before slicing. If using pre-cooked chicken, simply slice it and set aside.
Make the dressing by blending the avocado, Greek-style yogurt, chives, dill, parsley, spring onions, rice vinegar, olive oil, crushed garlic, and 1 tbsp lemon juice until smooth and creamy. Season to taste with salt and black pepper. If the dressing is too thick, blend in cold water 1 tbsp at a time until it reaches a pourable consistency.
Toss the sliced chicken with 4 tbsp of the dressing. Arrange the celery, lettuce, radishes, green apple, and cucumber on a large serving platter or divide among bowls. Top with the dressed chicken, spoon over more dressing to taste, and finish with a little lemon zest and extra black pepper before serving.
Cooked rotisserie chicken works well if you want to save time. For the best texture, add the dressing just before serving so the lettuce stays crisp. Leftover dressing can be refrigerated in an airtight container for up to 2 days; press plastic wrap directly onto the surface to help prevent the avocado from browning.