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Photo of Chicken-veggie salad with lemon-yoghurt dressing by WW

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.