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Green goddess salad
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5 from 1 vote

Green Goddess Salad (High Protein!)

This Green Goddess Salad with sesame-coated chicken, cabbage, cucumber, fresh herbs and a creamy dressing is high-fibre and meal prep–friendly.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course, Salad
Cuisine: American
Servings: 4 servings
Calories: 420kcal
Author: Taylor Stinson

Equipment

Ingredients

  • 1 tbsp olive oil
  • 1 lb chicken breasts sliced into cutlets
  • 1 tbsp everything bagel seasoning or 1/2 tsp each garlic powder, onion flakes, paprika
  • 1 head butter lettuce or 4 cups romaine lettuce
  • 2 cups baby arugula
  • 1/2 cup thinly sliced radishes
  • 1/2 cup chopped cucumber
  • 1/2 cup edamame shelled
  • 1 avocado thinly sliced
  • 1 tbsp pistachios chopped

Quinoa

  • 1 cup water
  • 1/2 cup quinoa

Green goddess dressing

  • 2 tbsp Greek yogurt or sour cream
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 tbsp fresh parsley chopped
  • 2 tbsp cilantro chopped
  • 1 tbsp fresh chives chopped
  • 1 clove garlic minced
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  • Add water and quinoa to a rice cooker or pot on the stove and cook until liquid has absorbed. Let cool at least 15 minutes before adding to salad, or prepare up to 48 hours in advance.
  • Cut chicken into cutlets and then spread each cutlet with everything bagel seasoning and salt & pepper. Heat olive oil in a large skillet over medium-high heat, then cook chicken cutlets for 5-6 minutes per side until cooked through. Remove from heat, let cool for 10 minutes then slice up.
  • Meanwhile, mix all ingredients under the Green Goddess dressing heading together in a blender or in a jar with an immersion blender.
  • Add lettuce, arugula, sliced radishes, cucumber, edamame and cooled quinoa to a large bowl. When ready to serve, toss with Green Goddess dressing, then add chicken, sliced avocado and chopped pistachios. Serve garnished with extra fresh herbs if desired and enjoy!

Notes

Swap the chicken with other proteins like steak, salmon, shrimp, tofu or chickpeas.
Use a plant-based yogurt for the dressing to make it dairy-free.
Store everything in airtight containers in the fridge for up to 3-5 days.
Save the avocado and dressing to top just before serving.  

Nutrition

Calories: 420kcal | Carbohydrates: 25g | Protein: 33g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 643mg | Potassium: 1128mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1942IU | Vitamin C: 17mg | Calcium: 90mg | Iron: 3mg