This Green Goddess Salad is the viral recipe you’ve seen everywhere, but finally upgraded to actually keep you full.
We need to talk about that viral “Baked by Melissa” salad trend. You know the one—finely chopped cabbage, a beautiful green dressing, eaten with tortilla chips like a dip. It looks incredible, and it tastes fresh, but it has a major flaw: it lacks protein. Eating a bowl of cabbage and oil is delicious, but 30 minutes later, you are starving again.
My version fixes this. We are keeping the satisfying “micro-chop” crunch and the herbaceous flavor, but we are swapping the oil-heavy base for a high-protein cottage cheese dressing and folding in tender chicken. The result is a High Protein Green Goddess Salad that delivers over 30g of protein per bowl.
It’s a salad you can eat with chips that actually keeps you full for hours. In fact, it is a personal favorite in my ultimate guide to 30+ High Protein Lunch Ideas. If you loved the creamy texture of my High Protein Chicken Salad, this is its brighter, crunchier cousin.
Table of Contents
What is Green Goddess Salad (and Why is it So Popular)?
Green Goddess dressing has been around since the 1920s, traditionally made with mayonnaise, sour cream, and loads of herbs. However, the modern resurgence is thanks to TikTok.
The Viral History
The recent trend popularized a vegan version that essentially functions as a “salad dip.” The magic lies in the texture—because everything is chopped so small (a technique called brunoise in French cooking), you get a perfect mix of dressing, crunch, and flavor in every single bite. It eats more like a salsa or a guacamole than a traditional leafy salad.
The High Protein Upgrade
So, how do you make a high protein green goddess salad that’s actually filling?
The original viral recipe relies heavily on olive oil and nuts for creaminess. While healthy fats are great, they are calorically dense without providing the satiety of protein.
In this recipe, we swap the oil-heavy base for blended cottage cheese. When whipped, cottage cheese mimics the creamy emulsion of mayonnaise or oil but adds casein protein, which digests slowly and keeps you satiated. We then fold in diced chicken or chickpeas to turn it into a complete meal. This follows the same high-protein philosophy as my High Protein Cottage Cheese Recipes collection.
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High Protein Green Goddess Salad (with Chicken)
- Total Time: 20 minutes
- Yield: 4 Servings 1x
Description
A high-protein twist on the viral Green Goddess Salad. Finely chopped cabbage, cucumbers, and chicken are tossed in a creamy, oil-free cottage cheese dressing packed with fresh basil and spinach. Perfect as a dip or a salad.
Ingredients
The Salad Base
- 2 cups cooked chicken breast, finely diced (or rotisserie)
- 1 small head green cabbage, finely chopped (brunoise)
- 3 Persian cucumbers, finely diced
- 1 bunch scallions, thinly sliced
The Green Goddess Dressing
- 1 cup low-fat cottage cheese
- 1 cup fresh spinach (packed)
- 1 cup fresh basil leaves
- 1/4 cup fresh chives
- 2 cloves garlic
- 1 lemon, juiced (approx. 2 tbsp)
- 2 tbsp nutritional yeast (optional)
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Chop the Veggies: Finely chop the cabbage and cucumbers into tiny, uniform pieces (about the size of corn kernels). The smaller, the better. Place them in a large mixing bowl along with the diced chicken and scallions.
- Blend the Dressing: In a high-speed blender, combine the cottage cheese, spinach, basil, chives, garlic, lemon juice, nutritional yeast, salt, and pepper. Blend on high for 45-60 seconds until the mixture is vibrant green and completely smooth.
- Combine: Pour the dressing over the chopped salad mixture.
- Mix: Toss aggressively until every piece of vegetable and chicken is evenly coated in the green sauce.
- Serve: Serve immediately with tortilla chips, crackers, or on its own.
Notes
- Storage: Store in an airtight container in the fridge for up to 4 days. The cabbage will stay crunchy.
- Vegetarian: Swap the chicken for 1 can of rinsed chickpeas or extra-firm tofu cubes.
- Dressing: Ensure herbs and spinach are dry before blending to prevent a watery dressing.
- Prep Time: 20 minutes
- Category: Salad
- Method: Chopped
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 520mg
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 65mg
Ingredients for Green Goddess Dressing (No Mayo)
The soul of this salad is the dressing. We want it vibrant, electric green, and velvety smooth.
The Creamy Base
How do you make green goddess dressing creamy without mayo?
The secret is high-speed blending. We combine low-fat cottage cheese with lemon juice and garlic. When blended, the curds disappear, creating a stable emulsion.
- Cottage Cheese: Acts as the vehicle for the herbs.
- Lemon Juice: Provides the acid to cut through the dairy.
- Nutritional Yeast (Optional): Adds a savory, cheesy umami kick without adding fat.
It creates a texture similar to the sauce in my High Protein Cottage Cheese Alfredo Sauce, but bright and herbaceous instead of rich and heavy.
The Greens & Flavor
What greens work best for green goddess salad?
You need a mix of soft herbs and leafy greens to get that signature color.
- Spinach: This is primarily for color. It blends into a brilliant emerald green without overpowering the flavor.
- Basil: Adds natural sweetness and distinct Italian notes.
- Chives: Provides a sharp, oniony bite that balances the creaminess.
Ingredients for the Salad Base
The salad base needs to be sturdy. Delicate lettuces like arugula will wilt instantly under the weight of the dressing.
The Vegetables
What are the best add-ins for a protein packed side salad?
- Green Cabbage: This is non-negotiable. Cabbage retains its crunch for days, making this the ultimate meal prep salad.
- Persian Cucumbers: Use these instead of standard cucumbers. They have fewer seeds and less water content, preventing your salad from turning into soup.
- Scallions: For a mild onion flavor.
The Protein Add-Ins
To make this a Green goddess salad with chicken recipe, the protein needs to be integrated seamlessly.
- Chicken: Use finely diced rotisserie chicken or leftovers. The key is chopping the chicken as small as the vegetables so it scoops up perfectly on a chip.
- Chickpeas: If you want a vegetarian boost, rinse a can of chickpeas. You can roast them briefly for crunch or stir them in raw.
If you are meal prepping, this is a great way to use up leftovers from my Garlic Parmesan Crockpot Chicken.
How to Make Green Goddess Salad (Step-by-Step)
This recipe is 80% chopping and 20% blending. Put on a podcast and enjoy the process.
Step 1: The “Micro-Chop” Method
The most important technique here is chopping everything small. You want the cabbage, cucumbers, and chicken to be roughly the same size—about the size of a corn kernel. Chef’s Tip: The smaller you chop the veggies, the better it scoops. It should be spoonable, almost like a relish.
Step 2: Making the Dressing
Add your cottage cheese, spinach, basil, garlic, lemon juice, and seasonings to a blender. Blitz on high until it is uniformly green and silky.
Why does green goddess dressing turn watery (and how do you fix it)? This usually happens if your greens are wet. Dry your herbs and spinach thoroughly after washing. Excess water breaks the emulsion and dilutes the flavor.
Step 3: The Massage
Pour the dressing over the chopped salad base. Mix well. Unlike lettuce salads, you actually want to mix this aggressively to ensure the dressing coats every crevice of the cabbage.
Serving Suggestions (The “Chip” Strategy)
The best way to eat this Green Goddess Salad is as a dip. It makes eating a pound of vegetables feel like snacking.
The Homemade Chips
What can you serve with green goddess salad as a high-protein side?
Skip the fried tortilla chips if you want to keep the macros tight.
- Option 1: Cut my High Protein Cottage Cheese Pizza Crust into triangles, brush with olive oil, and bake until crispy. These make incredible high-protein crackers.
- Option 2: Scoop it up with my Garlic Cheesy Breadsticks baked extra crunchy.
Alternative Ways to Serve
The Wrap Method
If you aren’t a “salad as dip” person, this filling works perfectly in a wrap.
- Option: Stuff this salad inside a Cottage Cheese Flatbread for a nutrient-dense burrito that won’t fall apart.
Recipe Variations
This base is versatile. Here are a few ways to switch it up based on your dietary needs.
1. Green Goddess Salad with Tofu (Vegetarian)
How do you make green goddess salad with tofu? If you don’t eat meat, swap the chicken for Extra Firm Tofu.
- The Prep: Press the tofu for 20 minutes to remove water. Cut it into tiny 1/4 inch cubes.
- Why it works: Raw tofu soaks up the dressing flavors beautifully, acting like a sponge for the basil and garlic.
2. The “Panera Style” (Lighter Leafy Version)
Can I make green goddess salad with chicken like Panera? Yes, but you’ll need to change the base.
- The Swap: Instead of cabbage, use chopped Romaine and Arugula.
- The Add-in: Add pickled red onions and sliced avocado on top.
- Note: This version does not store well. Eat it immediately.
3. Green Goddess Salad with Chickpeas
How do you make green goddess salad with chickpeas for extra protein?
- The Swap: Use two cans of chickpeas instead of chicken.
- Texture Tip: Mash half the chickpeas with a fork before mixing. This creates a creamier binder that holds the salad together even better.
Meal Prep & Storage
This is one of the few salads that gets better with time.
Storage Tips
How do you meal prep green goddess salad without it getting soggy? Because we use cabbage instead of lettuce, it stays crunchy for 3-4 days in the fridge. In fact, it actually tastes better on Day 2 as the garlic and herbs have time to meld with the cabbage.
How long does green goddess dressing last in the fridge? If stored separately in a sealed jar, the dressing lasts up to 5 days. The bright green color may darken slightly due to oxidation, but the flavor will remain fresh.
Frequently Asked Questions
Can I make green goddess salad with chicken?
Yes, adding chicken is the best way to turn this viral side dish into a complete meal. Rotisserie chicken works best because it shreds easily and absorbs the dressing.
Can I add chickpeas and keep it creamy?
Absolutely. Chickpeas add texture and fiber. If you want to maintain the creamy consistency, ensure you rinse and dry the chickpeas thoroughly so they don’t add water to the salad.
How do I meal prep it without getting soggy?
The key is using sturdy vegetables. Stick to cabbage, kale, cucumbers (seeded), and carrots. Avoid watery vegetables like tomatoes or iceberg lettuce if you plan to store it for more than 24 hours.
Can I make green goddess salad with tofu?
Yes. Use extra-firm tofu that has been pressed and cubed small. It is a fantastic plant-based protein source that pairs perfectly with the herbaceous dressing.
Conclusion
This recipe is the ultimate way to eat a mountain of greens while hitting your macros. It bridges the gap between viral trend and functional nutrition, proving that “healthy” doesn’t have to mean boring.
It’s crunchy, creamy, and packed with enough protein to power you through your afternoon. Craving something sweet after this fresh meal? Try my High Protein Chocolate Mousse for a dessert that fits your macros perfect