This Green Goddess Salad with crispy Parmesan Chicken recipe is the perfect mix of healthy and comforting. It’s loaded with crisp vegetables, a creamy herb-filled dressing and perfectly crusted parmesan and Italian-style panko chicken that will have everyone begging for seconds!
Anytime I can fill a large bowl with a deliciously dressed salad AND the perfect protein, I am in love! This salad is just that! It’s filled with so many nutritious vegetables, a creamy homemade herb-filled dressing and the most flavorful chicken sliced over the top. It’s a balanced family friendly meal that I love serving for an easy weeknight dinner, when I’m hosting friends or to meal prep lunches. You can’t go wrong!
Why I LOVE this recipe!
- Customizable – I use traditional green goddess flavors in the salad and dressing, but you can customize and use your favorite vegetables and herbs.
- Entree or Side – This recipe makes 4 entree salads. But you can easily reduce the portions and turn it into a delicious side salad.
- Nutritious – There are so many vitamins and nutrients packed into this salad!
- Satisfying – Between the chicken and vegetables, this salad is so filling and satisfying.
What is a Green Goddess Salad?
If you have never tried a green goddess salad, then let today be the day! It is a fresh, vibrant salad that features a mix of crisp greens, such as romaine and cabbage, as well as crunchy green veggies like cucumber, green onions and even celery. The dressing is a creamy, herb-packed blend of basil, parsley, dill, garlic, lemon juice, olive oil and sometimes even nuts such as walnuts or cashews. There is so much crunch and so much flavor in this salad!
Recipe Notes
This Green Goddess Salad with Parmesan Chicken recipe is as simple as promised! Just grab some chicken and all your favorite green ingredients for a family friendly meal you will be proud to serve.
In this section I am going to go through a few tips and tricks I use for how to make this green goddess salad, dressing and parmesan chicken to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Greek Yogurt – This is the base of your dressing. You could also use sour cream, but greek yogurt is protein-packed and low fat.
- Fresh Parsley, Basil & Dill – Use fresh, not dried seasonings for this dressing.
- Chives – You’ll need some chopped for the salad, as well as the dressing
- Garlic– You can press fresh garlic or use pre-minced garlic from a jar.
- Lemon Juice– Fresh-squeezed lemon is best. You will notice a huge difference in the brightness of the flavor.
- Olive Oil– Other high heat oils, like avocado oil, work well too.
- Napa Cabbage– This will add crunch to your salad. It doesn’t wilt easily and has a mild flavor.
- Romaine lettuce
- Celery
- English Cucumber– These are long, slender and seedless.
- Chicken Breast– It’s important to use thin, chicken breast pieces so that it cooks completely in the skillet. Cut and pound into thin cutlets.
- Grated Parmesan Cheese– Fresh grated parmesan works best for the crust, but if you can’t grate your own, you will want to buy the kind that looks like a powder, not the kind that looks like shreds of cheese.
- Italian Style Panko Bread Crumbs– This adds both flavor and crunch to your chicken and doesn’t easily get soggy like regular breadcrumbs.
- Garlic Powder
- Salt & Pepper
- Eggs
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Hot Green Goddess– If you like a little bit of added heat, you could include some fresh jalapeno to the blender when you make your dressing. Remember, the seeds and ribs are what make it hot, so add more or less depending on your preference.
- Favorite GREEN Goddess– Feel free to add your favorite green veggies to the salad for added nutrients! Broccoli, green pepper, snap peas and avocado are great options.
- Varied Herb Green Goddess Dressing– Herbs listed are my usual additions. You can use different herb quantities and combinations and still get a great result. The key is to use 1 cup of fresh herbs. Dried herbs do not work for this recipe.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make this delicious Green Goddess Salad with Parmesan Chicken.
Add all of the dressing ingredients, except water, to a blender and blend until smooth.
Add water in small increments until you reach the desired consistency for your dressing.
Dredge each chicken cutlet through a bowl of beaten eggs then coat in a prepared mixture of parmesan cheese, Italian breadcrumbs, salt, pepper and garlic powder.
Place the chicken cutlets into a hot, oiled skillet and cook for 3-4 minutes, then flip and cook an additional 2-3 minutes.
Chop all salad ingredients and place into a large salad bowl. Toss salad with the green goddess dressing.
Place the sliced chicken on top and grate with fresh parmesan cheese.
Recipe Tips
- The Perfect Crust – First, make sure the pan and oil are hot before you add the chicken. It should sizzle when your chicken is placed in the pan. Second, don’t move or check the chicken. It will develop the crust on the breading by the continuous high heat.
- Don’t Crowd the Pan – Depending on how big your pan is, you may need to cook the chicken in batches. If the chicken breasts are too close, they can become steamed because there’s not enough room for the moisture to escape.
- Italian Panko – If you can’t find Italian style panko breadcrumbs, you can add 1 teaspoon of Italian Seasoning to plain breadcrumbs!
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Lemon Juice – Fresh will always give you the best flavor, but there’s nothing wrong with using bottled lemon juice in a pinch.
- Pre-Chopped Veggies – You can often find bagged, chopped cabbage in the produce section of most grocery stores. If you’re lucky, you might also be able to find chopped celery or even green onions.
- Thin Chicken Breast – If you don’t have time to cut your chicken into thin cutlets, you can buy a package of thin chicken breast pieces from your local grocery store.
- Pre-make your Dressing – Homemade salad dressing can be stored in a jar in the fridge for up to two weeks. To get ahead, make your dressing in advance so you have it on hand when it’s time to serve your salad.
Freezer Meal Instructions
Making the Parmesan Chicken portion of this recipe into a freezer meal is simple! Follow the steps below and you can store the chicken in the freezer for up to 6 months. Fresh salad components typically don’t freeze well. They will become soggy as they thaw. It is also generally not recommended to freeze creamy salad dressings. They often separate and become grainy and lose their texture.
How to Freeze Parmesan Chicken After Cooking
- Once the chicken is cooked, allow it to cool completely. Then place in a freezer bag or freezer friendly container.
- Place in freezer
- When ready to serve, thaw in refrigerator then warm on stove or in air fryer.
What to Serve with Green Goddess Salad with Parmesan Chicken
While this protein based salad dinner is plenty filling on its own, you can absolutely pair it with some really great side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Garlic Bread
- Creamy Boursin Baked Orzo
- Dinner Rolls
- Creamy Tomato Basil Soup
- Instant Pot Cauliflower Soup
Recipe FAQ’s
What are common salad prep mistakes to avoid?
Ensure greens and vegetables are dried properly before mixing them together. You don’t want them to wilt or cause your salad to be watery. Also, add dressing just before serving to avoid anything being soggy.
Can I save my leftover salad?
Salad that has already been dressed doesn’t save well because it can become soggy. If you know you won’t be serving and eating the entire salad right away, I would recommend only dressing a portion of it at a time.
How else can I eat this salad if I have leftovers?
Adding the salad, dressing and sliced parmesan chicken to a pita pocket would make a delicious leftover lunch option!
More EASY Salad Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy salad recipes here, or see a few of our readers favorite recipes below.
Green Goddess Salad with Parmesan Chicken
Ingredients
For the Green Goddess Dressing
- 1 cup greek yogurt
- ½ cup fresh parsley leaves
- ½ cup fresh basil leaves
- 2 tablespoons dill
- 2 tablespoons chopped chives
- 1 clove garlic
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons fresh lemon juice
- ¼ cup olive oil
- ¼ water, more or less to thin
For the Salad
- ½ head napa cabbage, shredded
- 1 heart romaine, finely chopped
- 3 stalks celery, chopped
- 3 green onions, diced
- 1 english cucumber, diced
For the parmesan chicken
- 1 pound chicken breast
- ½ cup grated parmesan cheese, plus more for garnish
- ½ cup Italian Style panko bread crumbs
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 2 eggs
- 1 tablespoon olive oil
Instructions
For the green goddess dressing:
- Add all ingredients except the water to a blender and blend until smooth.
- Add water in small increments until you reach the desired consistency for your dressing.
For the parmesan chicken:
- In a shallow bowl, combine the parmesan cheese, bread crumbs, salt, pepper and garlic powder. Mix.
- In another shallow bowl, crack the eggs and beat them with a fork.
- Slice each chicken breast in 2-3 very thin cutlets.
- Dredge each cutlet in egg, then coat in the parmesan breadcrumb mixture.
- Heat oil in a large skillet over medium high heat. Once hot, add the cutlets in a single layer. Cook 3-4 minutes, then flip and cook an additional 2-3 minutes or until chicken is cooked through (165˚F internal temp.)Cook chicken in batches if needed. Once the chicken is done, remove from the skillet and slice into thin slices.
For the salad:
- Chop all ingredients and place them in a large salad bowl.
- Toss the salad with the green goddess dressing. Then place sliced chicken on top and grate fresh parmesan cheese over the top.
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