Why I Love This Recipe

If you’re someone who loves a salad with plenty of crunch, this one checks every box. Every ingredient is chopped nice and small, so you get a little bit of chicken, crisp veggies, and creamy green goddess dressing in every bite. It’s fresh, colorful, and filling enough to be a meal on its own, which is exactly why it’s one of my favorite lunches to prep ahead for the week.

Enjoying The Leftovers

This salad holds up surprisingly well for meal prep, especially if you keep the dressing separate until you’re ready to eat. It’s an easy grab-and-go lunch that stays crisp and satisfying for days.

Storing

Store the chopped salad and green goddess dressing in separate airtight containers in the refrigerator for up to 4 days. Toss everything together just before serving to keep the vegetables crunchy and fresh.

When you’re ready to eat

Go ahead and grab a spoon and eat it straight out of the bowl!

A big serving bowl of a salad that has green cabbage, cucumbers, green onions, spinach and bell peppers with a green dressing mixed into it.
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Green Goddess Chopped Salad

Fresh, crunchy, and packed with protein, this Green Goddess Chopped Salad is anything but boring. Loaded with chopped vegetables, tender chicken, and a creamy homemade green goddess dressing, it's a healthy meal prep recipe that's just as perfect for quick lunches as it is for an easy weeknight dinner.
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Prep Time 45 minutes
Cook Time 0 minutes
Total Time 45 minutes
US M
Servings 6

Ingredients

  • 1 head of green cabbage
  • 4-6 Persian cucumbers
  • 1 lb pre-cooked chicken
  • 4-6 stalks of green onions
  • 2 red bell peppers
  • 4 cups spinach
  • 1-2 cups cooked quinoa
For the green goddess dressing
  • 1/2 cup nonfat greek yogurt
  • 1/4 cup avocado oil or olive oil
  • 2 large avocados
  • 1 handful fresh basil
  • 1 handful fresh parsley
  • 4 stalks of green onion
  • Juice of 1/2 lemon
  • 3-4 cloves garlic
  • Pinch of salt and pepper
  • 2-3 tbsp water for thinning, optional
US – M

Instructions

  • Chop all the salad ingredients into small pieces and add to a large bowl.
  • Next, make the dressing. Add all the dressing ingredients to a blender and blend until smooth. If you’d like it to be a thinner consistency, add a couple of tablespoons of water and blend again.
  • Taste and add more salt as necessary.
  • Pour the dressing over the salad and mix well.

Equipment

blender
measuring cups
mixing bowls
cutting board

Nutrition Per Serving

Calories: 439kcal | Carbohydrates: 28g | Protein: 29g | Fat: 26g | Fiber: 11g