Crispy Marinated Chicken Salad with Green Goddess Dressing

Crispy Marinated Chicken Salad with Green Goddess Dressing

Start your week off right with this crispy marinated chicken salad with avo green goddess dressing. Loaded with fresh, crunchy vegetables and tangy feta cheese over a bed of romaine lettuce, this salad is topped with crispy marinated chicken that’s packed with intense flavor. Finish it off with our light and refreshing avo green goddess dressing, a blend of fresh herbs, garlic & lemon juice, greek yogurt avocado.

Want to know the best part about this recipe? Our super-delicious avo green goddess dressing doubles as the marinade for the chicken. So no need to make a separate chicken marinade in addition to your salad dressing. We’ve simply doubled the ingredients of the dressing, leaving enough for you to use half as the chicken marinade. Trust us, you do NOT want to skip out on this marinade. It gives the chicken a blast of flavor that I’ve never tasted before, taking this recipe to next level yumminess.

Give the chicken a long marinade in the Avo Green Goddess dressing (at least an hour). The longer you marinate, the more intense the flavor in the end result. The marinade is super-creamy, and will work perfectly as a way for the breadcrumbs to stick to the chicken & fry up to a crisp perfection.

One final note: This will make a thick dressing/marinade. If you prefer it thinner, just add more buttermilk.

Why homemade dressing is best

First of all, there’s a common misconception that making salad dressing from scratch is tough. While it’s not as easy as picking up a bottle at the grocery store, we are here to tell you that making homemade dressing is lots easier than you think. And worth the extra time! My mom & I are both huge proponents of homemade salad dressings (check out a few of our favorites here), and firm believers that once you go homemade, you’ll never go back. (Okay, maybe you will on occasion, we all have our days).

  • Taste. Homemade dressing tastes better. It’s as simple as that. I always use fresh herbs and lemon juice and high quality vinegars and oils. I can assure you that there is nothing fresh about a bottled dressing.
  • Control. I like to control the ingredients in my salad dressing, just as I would in any other recipe. Making my own dressing gives me the ability to tweak the ingredients to my version of perfection. I can also control the amount of dressing made. I prefer to make dressings in smaller amounts, so my fridge isn’t full of 100 bottles of varying dressings. My mom loves to make dressings in batches and store in cute little mason jars for re-use for the week. It’s all about your preferences here.
  • No preservatives. This isn’t a health food site, and we’re not pretending to be health freaks, but 99% of bottled dressings contain some scary preservatives like Monosodium glutamate. This stuff is not good for you.

Crispy Marinated Chicken Salad with Avo Green Goddess Dressing

August 5, 2019
: 20 min
: 30 min
: 50 min
: medium


  • 2 avocados, peeled and cut into chunks
  • 2/3 cup plain greek yogurt (can sub with sour cream or mayonnaise)
  • 1/2 cup buttermilk (low fat is fine)
  • 1 lemon, juiced
  • 1 tbsp. white wine vinegar
  • 2 garlic cloves, minced
  • 2 green onions, minced
  • 2 tsp. anchovy paste
  • 3 tbsp. chopped chives
  • 3 tbsp.chopped parsley
  • 2 tbsp. chopped tarragon
  • 2 tsp. Worcestershire sauce
  • 1 tsp. crushed red pepper flakes
  • Salt & Pepper to taste
  • 2 chicken breasts, butterflied
  • 2 cups panko breadcrumbs
  • Step 1 For the Avo Green Goddess dressing, place all ingredients in a food processor and mix well. Add water if needed.
  • Step 2 Butterfly the chicken breasts and season both sides with salt and pepper.
  • Step 3 Place in a baking dish and coat with half of the Avo Green Goddess dressing, ensuring both sides of the chicken are coated with the marinade.
  • Step 4 Refrigerate and let marinade for a minimum of one hour.
  • Step 5 Coat a large cast-iron skillet with olive oil over high heat. You will know pan is hot enough once it sizzles when sprinkled with water.
  • Step 6 Add panko breadcrumbs to a large flat surface (we used a dinner plate).
  • Step 7 Coat both sides of the chicken breasts with panko and transfer to the skillet immediately.
  • Step 8 Brown each side of the chicken for 2 minutes and then carefully transfer chicken to an oiled baking dish using a spatula.
  • Step 9 Bake at 350 degrees Fahrenheit for 25 minutes or until chicken is cooked through.
  • Step 10 Remove chicken from oven and let cool for 10 minutes.
  • Step 11 Slice diagonally and serve over your favorite green and veggies (here, we’ve served over a bed of romaine with radishes, cucumbers & feta cheese).
  • Step 12 Use the remaining half of the Green Goddess for salad dressing.