There’s no need to skimp on fresh herbs when making a Green Goddess sauce. The key to its flavor and, well, greenness is an unbashful volume of fresh herbs — 2 cups, to be exact, in this recipe.

The suggested list of herbs is lengthy yet flexible, open to whim and availability. Mix and match if you like, but rely on parsley, tarragon and chives to provide the traditional goddess flavor notes.

The original Green Goddess dressing was created by the chef of the Palace Hotel in San Francisco in 1923. It included sour cream and mayonnaise in a rich dressing.

This modern version lightens it up with Greek yogurt, which adds tang to the cool, herbaceous sauce. It’s versatile, too. More than just a salad dressing, this sauce is a flavorful and tenderizing marinade and a refreshing dip as well.

This recipe embraces the sauce’s versatility and uses it as a marinade and serving sauce for boneless skinless chicken breasts, as well as a dressing for an accompanying salad.

Scoring the breasts allows for the marinade to penetrate the meat. Note that you can also use the sauce on skin-on breasts, whole legs or the entire bird.

Simply adjust the cooking time as needed, and when rubbing the marinade on skin-on chicken, be sure to smear some of the marinade between the skin and flesh.

Lynda Balslev is an award-winning writer, cookbook author, and recipe developer based in Marin. Visit TasteFood at TasteFoodblog.com.