Skip to Content

Grilled Green Goddess Chicken Salad

For those times when you want to up your salad game, this easy Grilled Green Goddess Chicken Salad is the way to go!

I just love salad. This Grilled Green Goddess Chicken Salad is one of my absolute favorites and is perfect for any summer get-together.

My dream summer dinner party consists of lots of rosé or Aperol Spritz Sangriagrilled (or outdoor pizza oven) pizza, and a big grilled salad with a creamy herb dressing. Cue: this salad! 

 

Grilled Green Goddess Chicken Salad Ingredients and Subs

For the Dressing
anchovy paste — You can also use 2-4 canned anchovies, but I love keeping anchovy paste in the fridge! 
garlic
mayonnaise 
full-fat Greek yogurt — You can also use sour cream.
parsley — Any combination of fresh herbs is fine! I love using dill, basil, and chervil if I can find it as well! 
tarragon
chives
lemon juice — fresh is best!
s&p
For the Chicken
boneless skinless chicken thighs — You can use breast if you prefer but I almost always opt for thighs. 
olive oil
garlic powder
onion powder
salt
black pepper
For the Salad
olive oil
romaine lettuce 
baguette — Any crusty bread like a levain would work as well.
s&p
radishes
salted pistachios
jammy soft boiled eggs
shaved parmesan

How to Make

For the dressing, put all of the ingredients in the bowl of a blender or food processor and blend or pulse until you get an evenly smooth dressing, about 30-45 seconds.

For the chicken, preheat the grill to medium-high heat. Pat the chicken dry and brush with olive oil. Season both sides evenly with onion powder, garlic powder, salt, and pepper.
Sear chicken thighs on the grill for 3-4 minutes per side until golden brown and grill marks appear and the internal temperature reaches 165°F. Let chicken rest 5-10 minutes while you grill the lettuce and bread, then slice.

Evenly brush olive oil on the romaine hearts and baguette and season with salt and pepper. Place the romaine cut-side down on the grill and cook until grill marks appear but the lettuce hasn’t begun to wilt, 2 to 3 minutes. Cook the bread until crispy on both sides about 5 minutes total. Break or chop the break into bite-sized pieces.

To serve, place the romaine hearts on a serving platter and scatter over the grilled bread, chicken slices, sliced radishes, parmesan, pistachios, and eggs. Drizzle generously with the green goddess dressing. Serve immediately.

Hot Tip

If you don’t love wedge-style salads, feel free to make this a chopped salad. That’s exactly what I did as soon as these photos were taken because Matt hates having to cut his salad. I would recommend letting the lettuce cool after grilling and then chopping before tossing with the dressing and other toppings. 

 

What Kind of Lettuces Can I Grill?

Endive, radicchio, and romaine are all hearty enough to stand up on the grill. You can even do some of each for this salad if you like! 

Be sure to slice the head of lettuce lengthwise to keep the leaves connected to the core to ensure that you don’t lose any through the grates. 

Green Goddess Dressing

The salad itself needs to be eaten immediately, but the dressing should last about a week in the fridge in an airtight container. I like using glass jars to store! 

This dressing also works well as a dip for veggies or a sandwich spread! 

How do I get my eggs jammy?

Bring a large pot of water to a boil over medium-high heat. Carefully lower eggs into the water one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. You don’t want a hard rolling boil or it may crack the eggs. Immediately transfer the eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes. I find they peel better if they’re still slightly warm. 

Gently crack eggs all over and peel. Eggs can be cooked and peeled 3 days ahead. Store in an airtight container in the refrigerator. 

Can I grill this on a Charcoal Grill?

Of course! I LOVE a charcoal grill. To so, just arrange the grilled ingredients onto a two-zone fire with briquettes underneath half of the grill grate.

More Salad Recipes You’ll Love!

Cucumber, Radish, and Fennel Salad with Mandarin Vinaigrette 

Spring Veggie Salad with Boursin Dressing

Spring Pea Cobb Salad with Glazed Pecans

Tropical Fruit Salad with Chili-Lime Dressing

Watermelon and Cucumber Salad with Mint-Honey Vinaigrette 

I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!

Grilled Green Goddess Chicken Salad

Grilled Green Goddess Chicken Salad

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
For those times when you want to up your salad game, this easy Grilled Green Goddess Chicken Salad is the way to go!

Ingredients

For the Dressing

  • 2 teaspoons anchovy paste
  • 1 small garlic clove, minced
  • 3/4 cup mayonnaise
  • 3/4 cup full-fat Greek yogurt
  • 1/2 cup chopped parsley
  • 1/4 cup chopped tarragon
  • 3 tablespoon chopped chives
  • 2 tablespoon lemon juice
  • salt and black pepper to taste

For the Chicken

  • 1 pound boneless skinless chicken thighs
  • 1/4 cup olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Salad

  • 1/4 cup olive oil
  • 2 hearts romaine lettuce, cut in half lengthwise
  • 1/3 of a baguette, sliced in half lengthwise
  • salt and black pepper to taste
  • 1/2 cup sliced radishes
  • 1/3 cup chopped salted pistachios
  • 4 jammy soft boiled eggs
  • 1/3 cup shaved parmesan

Instructions

  1. For the dressing, put all of the ingredients in the bowl of a blender or food processor and blend or pulse until you get an evenly smooth dressing, about 30-45 seconds.
  2. For the chicken, preheat the grill to medium-high heat. Pat the chicken dry and brush with olive oil. Season both sides evenly with onion powder, garlic powder, salt, and pepper.
  3. Sear chicken thighs on the grill for 3-4 minutes per side until golden brown and grill marks appear and the internal temperature reaches 165°F. Let chicken rest 5-10 minutes while you grill the lettuce and bread, then slice.
  4. Evenly brush olive oil on the romaine hearts and baguette and season with salt and pepper. Place the romaine cut-side down on the grill and cook until grill marks appear but the lettuce hasn't begun to wilt, 2 to 3 minutes. Cook the bread until crispy on both sides about 5 minutes total. Break or chop the break into bite-sized pieces.
  5. To serve, place the romaine hearts on a serving platter and scatter over the grilled bread, chicken slices, sliced radishes, parmesan, pistachios, and eggs. Drizzle generously with the green goddess dressing. Serve immediately.

Notes

See the blog post above.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

← Previous
10 Summer Desserts
Next →
The Perfect Peach Daiquiris

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe