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Finished Green Goddess Salad ready to serve.

Whole30 Green Goddess Salad With Crispy Passport Chicken

  • Author: Teri Turner
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 20
  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings
  • Category: Whole30
  • Method: Assembled
  • Cuisine: American
  • Diet: Gluten Free


This Whole30 Green Goddess Salad with Crispy Passport Chicken is a fusion of fresh, vibrant flavors and crispy, mouth-watering chicken.


For the Whole30 Green Goddess Dressing

  •   1 cup Whole30 mayo
  •   3 garlic cloves, chopped fine
  •   3 tablespoons lemon juice
  •    ¼ cup olive oil
  •   2 tablespoons red wine vinegar
  •   3 oil-packed anchovy filets
  •   2 pinches salt
  •   2 handfuls basil leaves (about 1/3-2/3 cup fairly tightly packed)
  •   4 tablespoons fresh tarragon leaves
  •   ¼ cup parsley

For the Whole30 Crispy Passport Chicken

  •   5 tablespoons extra-virgin olive oil
  •   2 tablespoons, or less, of dried oregano
  •   5 cloves of garlic, crushed
  •   Juice and zest of 1 lemon
  •   2 teaspoons salt, divided
  •   1 teaspoon freshly ground black pepper
  •   3 boneless and skinless chicken breasts
  •   1 to 2 tablespoons extra-virgin olive oil

For the Whole30 Green Goddess Salad

  •    6 to 8 ounces lettuce (use your favorite greens), cut into bite size pieces
  •   Arugula, optional
  •   ¾ of an English cucumber, peeled and thinly sliced
  •   ¾ cup sliced radishes
  •   1 (6-ounce) jar of olives, drained and halved
  •   2 avocados, cubed
  •   Marinated Red Onions MAGIC ELIXIRS


Make the dressing:

  1. Blend everything but the basil, tarragon, and parsley together to combine. Add the herbs to the dressing and blend well. Taste the dressing and adjust for more seasonings, herbs, or lemon juice, if desired. Store the dressing in the fridge. The dressing can be made a day ahead.

Make the Whole30 Crispy Passport Chicken:

  1.   Combine the olive oil, oregano, garlic, lemon zest, one teaspoon of salt, and pepper together.
  2.   This next step is tricky because you will use a sharp knife to cut each chicken breast into three thin fillets, so be careful. Cut the breasts by laying them flat on a board, covering most of the breast with one hand. Then, holding your knife horizontal to the board, slowly slice through the side of the breast, removing the top third of the breast. Then cut the remaining piece in the same manner, so you end up with 3 thin fillets. If this seems to challenging, cut the breasts into three equal chunks and then pound each of those pieces between parchment paper until they are about 1/3 inch thick.
  3.   Sprinkle the remaining teaspoon of salt over the chicken. Place in a container with the marinade and marinate for an hour, or overnight, depending on how much time you have.
  4.   Take chicken out of the fridge and let it come to room temperature for 10 minutes before cooking it.
  5.   In a large sauté pan over medium heat, heat one tablespoon of olive oil. Sauté the chicken pieces until cooked through, 4 minutes on each side. When the chicken is done cooking, set it on a cutting board and let it rest for a few minutes. Cut the chicken into bite-size pieces.

Assemble the Whole30 Green Goddess Salad

  1.   To a large bowl add the lettuce and arugula and salt your greens. Add the cucumbers, radishes, olives, avocado (with a pinch of salt), and chicken.
  2.   Drizzle the dressing over top, add marinated onions to taste, and toss.
  3.   Serve and enjoy.


Teri’s tip for making cutting the chicken breasts easier:

Freeze the chicken breasts for about an hour or two until they’re just partially frozen

Keywords: Passport Chicken, Green Goddess Dressing, Green Goddess Salad, Whole30, Chicken Marinade