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This green goddess chicken salad features crispy skillet shawarma chicken, a bright herb-packed dressing, and a crunchy cabbage slaw. Fresh, filling, and perfect for meal prep, this healthy recipe comes together in about 35 minutes and always tastes great.
Savory and refreshing, this easy chicken salad is naturally gluten-free, nut-free, and high in protein, and can easily be made dairy-free, too!
Meal Prep Green Goddess Chicken Salad
In the winter, especially after indulging in holiday dishes like my gluten-free stuffing and healthy sweet potato casserole, I often find myself craving lighter meals. However, I still want them to be filling. So, I decided to combine my favorite chicken with greens and veggies to create this green goddess chicken salad, sometimes referred to as green goddess chicken slaw.
Fresh and filling with balanced flavors and lots of nutrients, it’s a quick meal that’s perfect for using up leftovers and works for a light lunch or weeknight dinner. I love to prep a big bowl at the beginning of the week so that I know I have something I can just grab and go on busy days.
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Chicken Shawarma: I use a quick skillet chicken shawarma recipe, combining chicken thighs, shawarma seasoning, salt, olive oil, tomato paste, lemon juice, and fresh parsley.Â
- Green Goddess Dressing: I skip store-bought options and make a healthy green goddess dressing using olive oil, red wine vinegar, salt, pepper, honey, and fresh herbs (fresh dill, fresh cilantro, fresh parsley), garlic, and jalapeño.
- Chickpeas: Also known as garbanzo beans, these add a satisfying texture along with plant-based protein and fiber, making this salad super filling.
- Veggies: Green cabbage, bell pepper, cucumber, snap peas, and scallions form the base of the salad or slaw.
- Parsley: Fresh parsley adds a pop of bright, slightly peppery flavor, tying the flavor of the salad base in with the dressing.
- Feta: I love to add crumbled feta for a creamy consistency and sharp, salty taste. Goat cheese or Parmesan also tastes great.
Where I Buy My Chicken
- Wild-Caught Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
Delivered to your door! The latest ButcherBox deal can be found right here.
How to Make This Green Goddess Chicken Salad
- Marinate the chicken: Combine the chicken, olive oil, and shawarma seasoning in a bowl, tossing to coat the chicken evenly, and set the bowl aside.
- Make the tomato oil mixture: In the meantime, heat the olive oil and tomato paste, stir in lemon juice, and set the mixture aside to cool. Then, pour the tomato oil mixture over the chicken, and toss to coat.
- Cook the chicken: Sear the chicken on the stovetop until golden brown on both sides. Then, slice it into strips, return them to the skillet, and continue to cook until the chicken is crisp and browned.
- Make the green goddess dressing: Blend all the dressing ingredients in a blender or food processor until the mixture is smooth and creamy.
- Assemble the slaw: Add the chickpeas, veggies, and cheese to a large bowl. Top with sprouts or avocado, if using. Then, add the chicken, pour the dressing on top, and toss to combine. Enjoy!
Kitchen Tools I Use
Possible Variations
- Make it dairy-free: Skip the feta or replace it with a dairy-free feta alternative.
- Use a different protein: Swap the chicken for grilled chicken breast, rotisserie chicken, or crispy chickpeas for a vegetarian option.
- Change the greens: Replace some of the cabbage with shredded kale, romaine, or arugula.
- Add more crunch: Toss in toasted nuts, like almonds or pistachios, pumpkin seeds, or sesame seeds.
- Make it spicy: Add extra jalapeño to the dressing, or finish with a pinch of crushed red pepper flakes.
- Switch up the dressing: Use a lemon-tahini dressing or creamy avocado dressing instead of green goddess.
- Make it creamy: Mix the green goddess dressing with Greek yogurt or mayo for extra creaminess.
Serving Suggestions
I typically serve this green goddess chicken salad on its own with a side of gluten-free cornbread or gluten-free garlic bread. However, it’s also great used as a dip with gluten-free crackers, pita chips, or veggie sticks, or served as a sandwich, wrap, or in lettuce cups with red onion or green onion for extra crunch. I’ve even spooned it over rice pilaf or quinoa to make a meal prep bowl!
How to Store
If possible, I recommend storing the different components in separate airtight containers. The chicken will stay fresh in the fridge for 3-4 days, the dressing will keep for up to 1 week, and the salad base will last for 2-3 days.
If storing the assembled salad, it will keep fresh in an airtight container in the fridge for up to 2-3 days. Just be sure to give it a quick stir to redistribute the ingredients before serving!
More Meal Prep Chicken Recipes
Meal Prep Green Goddess Chicken Salad with Crispy Shawarma Chicken
Ingredients
For the Chicken Shawarma
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons shawarma seasoning
- 1 1/2 teaspoons fine sea salt
- 2 tablespoons olive oil for marinating
- 1/4 cup olive oil for sauce
- 2 tablespoons tomato paste
- 1 lemon juiced, plus more for serving
- Flaky salt for serving
- Fresh parsley for serving
For the Green Goddess Dressing
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- Squeeze of honey
- 1/3 cup fresh dill chopped
- 1/3 cup fresh cilantro chopped
- 1/2 cup fresh parsley chopped
- 2 garlic cloves
- 1 jalapeño deseeded
For the Slaw
- 1 can chickpeas drained and rinsed
- 4 packed cups green cabbage very thinly sliced
- 1 cup bell pepper very thinly sliced
- 1 large cucumber diced (about 1 1/2 cups)
- 1 cup snap peas very thinly sliced lengthwise
- 1/2 cup scallions finely chopped
- 1/2 cup parsley finely chopped
- 3/4 cup feta crumbled
- Optional: 1 3 oz pack alfalfa sprouts, microgreens, or sliced avocado
Instructions
Marinate the chicken:
- In a large bowl, combine the chicken thighs, 2 tablespoons olive oil, salt, and shawarma seasoning. Toss to coat and let sit while preparing the sauce.
Make the tomato oil mixture:
- In a small pot over medium heat, whisk together 1/4 cup olive oil and the tomato paste until smooth. Add lemon juice and cook for 2 to 5 minutes, stirring often. Remove from heat and let cool slightly.
Combine:
- Once cooled, pour the tomato oil mixture over the chicken and toss again to coat evenly.
Cook the chicken:
- Heat a large skillet over medium high heat and add a bit of oil. When hot, add the chicken thighs and cook for 5 to 7 minutes per side, until golden brown. They do not need to be fully cooked through.
Slice and crisp:
- Remove the chicken, slice into thin strips, and return to the skillet. Cook for another 10 to 20 minutes over medium heat, stirring occasionally, until crisp and browned in spots.
Make the Green Goddess Dressing:
- Add all dressing ingredients to a blender or food processor. Blend until smooth, creamy, and bright green.
Assemble the Slaw
Build the base:
- Add chickpeas, cabbage, bell pepper, cucumber, snap peas, scallions, parsley, and feta to a large mixing bowl. Add sprouts or avocado if using.
Add the protein:
- Place the cooked chicken over the top.
Dress and toss:
- Pour the Green Goddess dressing over the salad and toss well to coat. Taste and adjust salt as desired.
Serve or store:
- Enjoy immediately or refrigerate for meal prep.
This sounds great! Do you have a recipe for shawarma seasoning blend?
Thanks!