Photo of Chicken-Veggie Salad with Lemon-Yogurt Dressing by WW

Chicken-Veggie Salad with Lemon-Yogurt Dressing

Points® value
Total Time
15 min
15 min
Here’s an easy meal-prep idea for a handful of healthy lunches that are chock-full of non-starchy veggies. Store the salad and dressing separately to extend their “shelf life” to 3 to 4 days, then toss together shortly before eating. To streamline prep, you can lean on prechopped kale and pre-shredded carrots. We love the gentle anise notes that fennel bulb adds, but if you’re not a fan of that flavour, simply add another cup of cabbage in its place.


Plain fat free Greek yogurt

¾ cup(s)

Extra virgin olive oil

2 tbsp(s)

Lemon zest

2 tsp(s)

Fresh lemon juice

2 tbsp(s)

Kosher salt

¾ tsp(s)

Black pepper

½ tsp(s)


4 cup(s), chopped

Shredded red cabbage

4 cup(s)

Uncooked fennel bulb

1 cup(s), thinly sliced

Shredded carrots

1 cup(s)

Cooked skinless boneless chicken breast

12 oz, shredded


  1. In a medium bowl, whisk together the yogurt, oil, lemon zest and juice, salt, and black pepper. In a large bowl, toss together the kale, cabbage, fennel, carrots, and chicken. Toss the salad with the dressing just before serving.
  2. Serving size: about 3 cups salad and ¼ cup dressing