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Recipe by Nick DiGiovanni - Green Goddess Chopped Salad

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 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4

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.

Allergy Information

  • Nut-Free: Yes
  • Dairy-Free: Optional (see notes)
  • Egg-Free: Yes if mayo is omitted
  • Gluten-Free: Yes
  • Soy-Free: Yes