Chicken-Veggie Salad with Lemon-Yogurt Dressing
2
Points® value
Total Time
15 min
Prep
15 min
Serves
4
Difficulty
Easy
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.
Ingredients
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)
Kale
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