Savor a Berkeley staple while meeting your health goals! Fresh, delicious, and nutritious.

4 large heads romaine lettuce, finely chopped

4 cups cooked chicken breast (grilled, roasted, or rotisserie), diced small

2 cup cherry tomatoes, halved

2 ripe avocado, cubed

8 slices bacon, cooked and crumbled (optional but traditional)

1 cup freshly grated Parmesan cheese

1/2 small red onion, very thinly sliced

1 cup mayonnaise

1 cup plain Greek yogurt (or sour cream)

2 cup fresh parsley, packed

1 cup fresh basil, packed

1/2 cup fresh chives

4 anchovy fillets

4 cloves garlic

4 tablespoons fresh lemon juice

4 tablespoons olive oil

1 teaspoon kosher salt (plus more to taste)

1 teaspoon black pepper

2-6 tablespoons water (to thin)

1. Cook components if needed. Cook bacon until crisp, then drain and crumble. If starting with raw chicken, season lightly with salt and pepper, cook through, and let cool before dicing.

2. Prepare the Green Goddess dressing. In a blender or food processor, combine mayonnaise, Greek yogurt, parsley, basil, chives, anchovies, garlic, lemon juice, olive oil, salt, and pepper. Blend until completely smooth and bright green.

3. Adjust dressing consistency. Add water 1 tablespoon at a time, blending between additions, until the dressing is creamy but pourable (similar to ranch).

4. Finely chop the romaine. Stack leaves and slice lengthwise, then crosswise into very small pieces. The texture should be closer to a chopped slaw than a leafy salad—this is key to the authentic style.

5. Assemble the salad base. In a large bowl, combine chopped romaine, chicken, tomatoes, red onion, and avocado.

6. Dress generously. Add dressing a few spoonfuls at a time and toss thoroughly so every piece is coated without becoming soggy.

7. Finish with toppings. Add crumbled bacon and grated Parmesan, then toss lightly again.

8. Serve immediately. This salad is best eaten fresh while the lettuce is crisp and the herbs are vibrant.

The fine chop matters. The signature texture comes from cutting everything small so the dressing distributes evenly in every bite.

Anchovies don’t make it fishy. They dissolve into the dressing and provide the classic Green Goddess umami backbone.

Make-ahead tip: Dressing can be made up to 3 days in advance and stored in the refrigerator. Stir before using.

Protein swaps: Grilled salmon, shrimp, or chickpeas work well instead of chicken.

Extra crunch option: Add sliced cucumbers or sunflower seeds.

For a lighter version: Use all Greek yogurt and reduce the mayo by half.

Serving style: This is meant to be a full meal salad, not a side.