Healthy Green Goddess Chicken Salad (High-Protein)

This Green Goddess Chicken Salad is the perfect combination of bright, herby flavors, satisfying protein, and fresh crunch. Each serving gives you 60 grams of protein and 7 grams of fiber! It’s made with juicy shredded chicken, crisp cucumbers, crunchy roasted chickpeas, and a creamy homemade green goddess dressing. Whether you’re meal-prepping for the week or making a fresh, vibrant dinner, this salad delivers everything you’re looking for!

Healthy Green Goddess Chicken Salad (High-Protein)

One of my favorite things about this recipe is how family-friendly it is. My kids love building their own chicken salad bowls—kind of like a salad bar at home.

I set out the chicken, cucumbers, roasted chickpeas, and creamy dressing in separate bowls so they can choose exactly what they want. It’s a great way to include kids in building their plates.

They usually don’t build their salads the same way I would starting with a bed of greens, but instead keep each component separate on their plate with a generous splash of herby dressing in the center to dip into.

It’s a fun, interactive way to get them eating more greens, and I love watching them load up on a nutrient-packed meal without a single complaint.

Why you’ll love this green goddess salad

High protein – Not many salads will give you 60 grams of protein, but this one does! Between the shredded chicken and roasted chickpeas, you’ll stay full for hours. It’s a full meal kind of salad.

Packed with fresh greens – Spinach, cucumber, and herbs bring vitamins, minerals, and antioxidants to your plate.  The green goddess sauce is creamy, tangy, and made from real ingredients—no bottled shortcuts.

Meal-prep friendly – Ingredients stay fresh for days when stored separately. Perfect for lunch, dinner, or a make-ahead grab-and-go option.

Green goddess chicken salad ingredients

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• Chickpeas – Adds plant-based protein, fiber, and crunch.
• Extra virgin olive oil – For healthy fats and golden roasting.
• Granulated garlic, sea salt, and black pepper – To season the chickpeas perfectly.
• Shredded chicken breast – Use poached, baked, or rotisserie chicken for convenience. This salad is perfect for leftover chicken.
• Spinach – Baby spinach works best for a tender bite.
• English cucumbers – Fresh, hydrating, and crunchy.
• Cotija cheese + hemp hearts + pickled red onion – For creamy, nutty, and tangy finishing touches.
• Cilantro – Loosely packed leaves and tender stems (they have tons of flavor). If cilantro tastes soapy to you, swap it with more parsley or a handful of baby spinach.
• Fresh parsley – Flat-leaf (Italian) parsley gives the best fresh, grassy flavor. Stems are fine; just trim any woody ends.
• Fresh basil – Sweet basil adds that classic herby perfume. Out of basil? Try mint for a cool twist or your favorite fresh herbs.
• Green onions – Use both white and green parts. For a milder bite, slice and soak in cold water for 5 minutes, then drain. Chives work in a pinch.
• Garlic clove – Raw garlic is punchy; start small and add to taste. Prefer mellow? Roast the clove first or use ¼ tsp garlic powder.
• Almond butter – Natural, unsweetened and well-stirred. It acts as the creamy base and emulsifier. Swap with cashew butter for extra silky texture, tahini for a sesame note, or sunflower seed butter for nut-free.
• Apple cider vinegar – Tangy backbone. White wine or rice vinegar both make gentler substitutes.
• Lemon juice – Fresh-squeezed is key; add ½ tsp zest for brighter citrus. Lime juice works if that’s what you have.
• Honey – Balances the herbs and acidity. Adjust to taste, or swap with maple syrup or date syrup to keep it vegan—or omit for Whole30.
• Water – Start with ⅓ cup, then blend and add more to reach your perfect drizzle or dip consistency. Use ice-cold water for a thicker, fluffier texture.

How to make this green goddess chicken salad recipe

Step 1: Preheat oven to 400 degrees F. Toss chickpeas with olive oil, garlic, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 15–20 minutes until crispy.

Step 2: Combine all dressing ingredients in a blender or food processor. Blend until smooth. Adjust thickness by adding less liquid for a thicker sauce.

Step 3: Divide spinach among 4 bowls (or make one large bowl of salad!). Top each with shredded chicken, roasted chickpeas, and cucumber slices. Drizzle with the green goddess dressing and top with cojita, hemp hearts, and pickled red onions. Enjoy!

Watch me make this recipe

The full how to video can be watched below, or on my YouTube channel!

Serving suggestion

Serve this salad as a main meal for a light, protein-rich dinner or pack it into meal prep containers for the perfect lunch to take on the go.

For a heartier version, add roasted sweet potatoes, avocado slices, or tuck it between slices of bread.

You could also turn it into a green goddess chicken salad wrap by tucking it between your favorite large tortilla!

Craving something extra crunchy and noodle-y next? Try my spring roll salad for those fresh-herb, peanut-y vibes!

How to store leftovers

This meal prep recipe is perfect as leftovers! Here’s how to store each main component separately.

• Chickpeas – Store roasted chickpeas separately in an airtight container at room temperature for up to 3 days to keep them crunchy. If refrigerated, simply recrisp in a warm oven or air frying to bring the crunch back.
• Dressing – Keep in a sealed jar in the fridge for up to 5 days. Shake before using.
• Salad – Store greens, chicken, and cucumbers in separate airtight containers in the fridge for up to 5 days. Assemble just before eating for the freshest texture.

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this high protein green goddess chicken salad recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Shredded chicken – Swap with turkey, canned tuna, or grilled shrimp for variety.

Spinach – Use mixed greens, romaine lettuce, or massaged kale.

Chickpeas – Substitute with roasted white beans, edamame, or toasted nuts for crunch.

Cotija cheese – Replace with feta or omit for dairy-free.

Hemp hearts – Sunflower seeds or pumpkin seeds make great alternatives.

Pickled red onion – Swap with fresh red onion, scallions, or capers for tang.

Green dressing – Try a quick green goddess ranch instead by blending fresh herbs with homemade kefir ranch dressing.

More chicken salad recipes you’ll love

• Creamy curry chicken salad
• Spicy thai chicken salad
• High protein buffalo chicken salad

If you try this healthy chicken green goddess salad recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather