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

Chicken-Veggie Salad with Lemon-Yogurt Dressing

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 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.


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


4 cup(s), chopped

Shredded red cabbage

4 cup(s)

Uncooked fennel bulb

1 cup(s), thinly sliced

Shredded carrots

1 cup(s)

Cooked boneless skinless 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