Chicken-veggie salad with lemon-yoghurt dressing
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 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 pre-chopped 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
99% fat-free, plain Greek yoghurt, unsweetened
¾ cup(s), (180g)
Extra virgin olive oil
1½ tbs
Lemon zest
2 tsp
Lemon juice
1½ tbs
Kale
4 cup(s), chopped
Red cabbage
4 cup(s), shredded
Fennel
1 medium, thinly sliced
Carrot(s)
1 cup(s), grated, grated
Cooked skinless chicken breast
2 medium, shredded
Instructions
1
In a medium bowl, whisk together yoghurt, oil, lemon zest and juice, ¾ tsp salt, and ½ tsp black pepper. In a large bowl, toss together kale, cabbage, fennel, carrots, and chicken. Toss salad with dressing just before serving.
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