In a food processor or blender, combine mayonnaise, Greek yogurt, parsley, basil, chives, lemon juice, white wine vinegar, anchovy fillets (if using), minced garlic, Dijon mustard, honey, olive oil, kosher salt, and black pepper. Process until smooth, scraping down the sides as needed. If the dressing is too thick, add water 1 teaspoon at a time (up to 1 tablespoon) until it reaches a pourable but creamy consistency.

Taste and adjust seasoning: add more lemon for brightness, salt for savoriness, or honey for balance. Chill the dressing at least 15 minutes to allow flavors to marry (can be made up to 2 days ahead and refrigerated).

Green Goddess Chicken Salad (Main)

Prepare and season chicken

Pat the chicken breasts dry with paper towels. Rub both sides with 2 tablespoons olive oil, then season evenly with 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1/2 teaspoon garlic powder.

Cook chicken

Heat a large skillet over medium-high heat. When hot, add the seasoned chicken breasts. Cook undisturbed 5-6 minutes until a golden crust forms, then flip and cook 5-6 more minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If breasts are very thick, reduce heat to medium and cover for the last few minutes. Remove chicken to a plate and let rest 5 minutes, then slice thinly against the grain.

Prepare salad vegetables

While the chicken cooks, wash and dry the romaine and mixed greens. Chop romaine into bite-sized pieces if using a head. Slice cucumber, halve cherry tomatoes, dice the avocado, and finely chop chives.

Assemble

In a large bowl, combine the romaine, mixed baby greens, cucumber, cherry tomatoes, and half the chives. Add the sliced chicken on top. Spoon 3/4 of the Green Goddess dressing over the salad and gently toss to coat, adding more dressing as desired. Top with diced avocado and remaining chives.

Garnish & Serving

Finish and serve: Sprinkle toasted pine nuts or sliced almonds over the salad for crunch. Serve with lemon wedges on the side for an extra squeeze of brightness. Serve immediately.

Storage: Refrigerate leftover dressing in an airtight container up to 3–4 days. Store chicken and salad components separately to maintain texture; assembled leftovers are best eaten within 24 hours.