Dinner

Green Goddess Salad with Parmesan Chicken Recipe

BySophie Carsel March 10, 2026March 10, 2026

Introduction

This Green Goddess Salad with Parmesan Chicken is a vibrant, fresh meal that’s perfect for lunch or dinner. Creamy herb dressing and crispy parmesan-coated chicken add bold flavors to a crisp mix of cabbage, romaine, and fresh veggies.

In a white bowl, there is a fresh green salad made mostly of chopped leafy lettuce. On top of the greens, there are grilled chicken slices with a light brown, crispy texture, cut into several pieces and placed close together in the center. The salad is sprinkled with finely grated white cheese that lightly covers both the chicken and the lettuce. A wooden spoon is partly visible on the right side, resting inside the bowl. The bowl is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 cup water (more or less to thin)
½ head napa cabbage (shredded)
1 heart romaine (finely chopped)
3 stalks celery (chopped)
3 green onions (diced)
1 English cucumber (diced)
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

Step 1: For the green goddess dressing, add Greek yogurt, parsley, basil, dill, chives, garlic, salt, pepper, lemon juice, and olive oil to a blender. Blend until smooth.
Step 2: Slowly add water in small increments, blending after each addition, until the dressing reaches your desired consistency.
Step 3: Prepare the parmesan chicken by mixing grated parmesan, panko bread crumbs, salt, garlic powder, and pepper in a shallow bowl.
Step 4: In another shallow bowl, beat the eggs with a fork.
Step 5: Slice each chicken breast into 2-3 thin cutlets. Dip each cutlet in the egg mixture, then coat thoroughly with the parmesan breadcrumb mix.
Step 6: Heat olive oil in a large skillet over medium-high heat. Cook the cutlets in a single layer for 3-4 minutes per side, or until the internal temperature reaches 165°F (75°C). Work in batches if necessary. Remove cooked chicken and slice thinly.
Step 7: Chop napa cabbage, romaine, celery, green onions, and cucumber. Combine all in a large salad bowl.
Step 8: Toss the salad with the green goddess dressing. Arrange the sliced parmesan chicken on top and grate extra parmesan cheese over the salad before serving.

Tips & Variations

Use fresh herbs for the dressing to get the brightest flavors possible.
Substitute chicken thighs for a juicier, more flavorful protein.
For extra crunch, add toasted walnuts or almonds to the salad.
If you prefer a dairy-free dressing, replace Greek yogurt with a plant-based yogurt.

Storage

Store leftover salad and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet or microwave before adding it back to the salad. Keep the dressing chilled and stir well before use.