Green goddess chicken piccata salad

Green goddess chicken piccata salad

Green goddess chicken piccata salad is the lunch (or dinner) combo you didn’t know you needed… This one combines 2 of my favorite things: chicken piccata and green goddess dressing.

Here’s how to make this one:

Green goddess chicken piccata salad

Green goddess chicken piccata salad

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  • 4 boneless, skinless chicken thighs
  • Salt and pepper, to taste
  • All-purpose flour, for dredging
  • 4 tbsp unsalted butter, divided
  • Olive oil
  • A few sprigs of tarragon
  • 1/2 cup  fresh lemon juice
  • 1/3 cup capers, drained (divided, in half)
  • Cherry tomatoes
  • Lettuce
  • Handful of pine nuts
  • Red onion

The green goddess dressing:

  • 1/2  a lemon
  • Herbs of choice (I did parsley and dill)
  • A few tbsp of yogurt
  • A few tbsp of the sauce from the chicken
  • Sea salt and pepper


  • Dredge the chicken thighs in flour, shaking off any excess.
  • In a large skillet, add olive oil over medium-high heat.
  • Add the chicken thighs to the skillet and cook until they are golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
  •  In the same skillet, add the butter, lemon juice, and half the capers. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
  • Reduce the heat to medium-low and return the chicken to the skillet. Simmer for about 5 minutes, or until the chicken is cooked through and the sauce has slightly thickened. Taste sauce and season with salt and pepper as needed. Reserve sauce for the dressing.
  • Make green goddess dressing by combining ingredients in a food processor. Blend until smooth and season to taste.
  • Add pine nuts, tomatoes, red onions and the other half of the capers to a large bowl.
  • Chop chicken and add overtop salad. Pour over dressing and mix until combined. Enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.