Name: Recipe by Nick DiGiovanni - Green Goddess Chopped Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1 bag Fresh Express® Sweet Butter Blend lettuce; 2 cups green cabbage, finely chopped; 1½ cups Persian cucumbers, tiny diced; 1 cup sugar snap peas, thinly sliced; 1 cup green bell pepper, finely diced; 1 cup fresh corn kernels (raw or lightly steamed); 4 green onions, thinly sliced; ¼ cup chives, finely sliced (optional); 1 cup plain Greek yogurt; 1 cup fresh basil; ½ cup fresh parsley; ¼ cup green onion; 2 garlic cloves; Juice of 2 lemons; 1 tbsp white wine vinegar; Salt and Black pepper, to taste; 2–4 tbsp water, if needed to thin; 2 large boneless skinless chicken breasts; 1 tbsp olive oil; 3 tbsp OSMO Poultry Blend; Juice of ½ lemon

Recipe by Nick DiGiovanni – Green Goddess Chopped Salad

A fresh, crunchy chopped salad with a creamy herb-packed dressing, lots of veggies, and tender grilled chicken.

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Prep Time 25

Cook Time 15

Total Time 40

Servings

Ingredients

1 bag Fresh Express® Sweet Butter Blend lettuce
2 cups green cabbage, finely chopped
1½ cups Persian cucumbers, tiny diced
1 cup sugar snap peas, thinly sliced
1 cup green bell pepper, finely diced
1 cup fresh corn kernels (raw or lightly steamed)
4 green onions, thinly sliced
¼ cup chives, finely sliced (optional)

Creamy Green Goddess Dressing

1 cup plain Greek yogurt
1 cup fresh basil
½ cup fresh parsley
¼ cup green onion
2 garlic cloves
Juice of 2 lemons
1 tbsp white wine vinegar
Salt and Black pepper, to taste
2–4 tbsp water, if needed to thin

Grilled Chicken

2 large boneless skinless chicken breasts
1 tbsp olive oil
3 tbsp OSMO Poultry Blend
Juice of ½ lemon

Instructions

Grill the Chicken

Pound or butterfly chicken for even thickness.
Coat with olive oil and all seasonings.
Grill over medium-high heat 5–6 minutes per side, until internal temp reaches 165°F (74°C).
Rest 5 minutes, then slice or dice.

Make the Dressing

Add yogurt, sour cream, basil, parsley, chives, garlic, shallot, lemon juice, vinegar, capers, salt, and pepper to a blender.
Blend until smooth and bright green.
Thin with water if needed.
Taste and adjust seasoning.

Build the Salad

Roughly chop Sweet Butter lettuce.
Add to a large bowl with cabbage, cucumbers, snap peas, bell pepper, corn, green onions, and chives.
Toss to mix.

Assemble

Pour 2/3 of the dressing over salad and toss well.
Add more dressing to taste.
Top with grilled chicken or fold it in for a true chopped-style salad.

Notes

Dairy-Free Option: Use unsweetened coconut yogurt and dairy-free sour cream; skip mayo or use vegan mayo.
Make-Ahead: Keep salad and dressing separate until serving.
Serving Idea: Chop everything very small for that “viral scoopable salad” texture.