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.

Chicken-Veggie Salad with Lemon-Yogurt Dressing

0.75 cup(s) Plain fat free Greek yogurt

Tbsp Extra virgin olive oil

Lemon

Tbsp Fresh lemon juice

salt

Black pepper

cup(s) Uncooked kale chopped

cup(s) Shredded red cabbage

cup(s) Uncooked fennel bulb(s)

cup(s) Shredded carrot(s)

oz Cooked skinless boneless chicken breast(s) shredded

Image of Chicken-Veggie Salad with Lemon-Yogurt Dressing

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.

Serving size: about 3 cups salad and ¼ cup dressing

chicken-veggie salad with lemon-yogurt dressing

Prep Time: 15 minutes

Total: 15 minutes

Servings: 4

Cost: $11.90 /serving

Ingredients

Instructions

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