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
Scale
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