Chicken-Veggie Salad with Lemon-Yogurt Dressing
2
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 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 preshredded carrots. We love the gentle anise notes that fennel bulb adds, but if you’re not a fan of that flavor, simply add another cup of cabbage in its place.
Ingredients
Plain fat free Greek yogurt
¾ cup(s)
Extra virgin olive oil
2 Tbsp
Lemon zest
2 tsp
Fresh lemon juice
2 Tbsp
Kosher salt
¾ tsp
Black pepper
½ tsp
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
Instructions
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
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