green goddess salad with blackened chicken

green goddess salad with blackened chicken

A plethora of fresh, healthy ingredients combine to make this green goddess salad with blackened chicken. The nutritious dressing is made with Greek yogurt, olive oil, lemon juice and fresh herbs. The salad base is a large bed of romaine lettuce, purple cabbage and shredded carrots. To add protein and nutrients I serve the salad with cajun spiced chicken breast, quinoa and pumpkin seeds. This hearty salad is perfect for lunch and substantial enough for a weeknight dinner.

green goddess salad with blackened chicken

Before covid I worked in a typical Silicon Valley office building. The decor was minimal chic and the lunch was delicious and free. No matter how hectic my mornings were, I never had to spend time packing a lunch. Free food was a huge perk and I’d like to think I never took it for granted.

Early in the pandemic, our company made the wise decision to go fully remote. Most of us were thrilled. Remote work was especially great for me and my husband because it allowed us to realize my life-long dream of moving to New York City.

I love every aspect of remote work but planning and preparing meals can sometimes be a challenge. I’ve developed great empathy for all you working foodies out there who want to eat healthy but don’t have hours to spend in the kitchen. Recipes like this green goddess salad with blackened chicken have helped me stick to a healthy routine because I can prep all of the components ahead of time. When dinner or lunch roll around, I’m ready with an arsenal of healthy ingredients and a filling meal for Kenny and I to enjoy.

Spend some time on a Sunday evening to cook up the chicken and quinoa and prepare the dressing. Take a time saving shortcut by purchasing pre-shredded carrots, cabbage and lettuce from the store. When you’re ready for dinner, simply assemble the salad and enjoy. You can even prepare a jar salad at night for lunch the next day.

jar salads for work
  • add some dressing in the bottom of a large mason jar
  • the next layer should be chicken (dice it for easy layering) and quinoa (keeping the dressing separate from the produce will prevent the lettuce from wilting)
  • add your lettuce, carrots, and cabbage
  • top the salad with pumpkin seeds

Tote the jar to work and empty it into a large bowl when you’re ready for a healthy, filling lunch.

Be sure to save this recipe for next week’s meal prep. You can also subscribe to the blog so each new recipe is delivered straight to your inbox. I love helping busy foodies prepare delicious balanced meals. If this recipe was great for you, leave me a comment and let me know!

Other summer recipes you might like:

here are some of my favorite kitchen gadgets for preparing and storing salads and dressing

disclaimer: I receive a small commission from these links but they’re products that I actually use and believe in 🙂

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green goddess salad with blackened chicken

green goddess salad with blackened chicken

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  • Author: Sepideh Campos



Green goddess dressing

  • 2 cups fresh Italian parsley, tough stems removed
  • 2 cups fresh cilantro, tough stems removed
  • 2 green onions, the light green and dark green parts only
  • 5.3 ounces plain Greek yogurt (I like to use full fat)
  • ¼ cup Fresh lemon juice (the juice of a large lemon)
  • 2 Tablespoon White wine vinegar
  • ¼ cup Olive oil
  • ½ teaspoon Kosher salt
  • 2 Tablespoon  honey
  • 1 garlic clove, grated
  • Fresh cracked black pepper

blackening seasoning

  • 1 teaspoon smoked paprika
  • 1 teaspoon granulated sugar
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ½ teaspoon oregano
  • ½ teaspoon kosher salt
  • ⅛ teaspoon cayenne pepper

Chicken and salad fixings

  • 1.5 lb chicken breast (2 breasts) skinless, boneless
  • 2 Tablespoons olive oil

Salad fixings

  • ¼ cup fresh cilantro, chopped
  • 2 peaches (white or yellow) pits removed and diced
  • 8 ounces purple cabbage, shredded
  • 8 ounces shredded carrots
  • 12 romaine lettuce, shredded
  • 1 cup cooked quinoa
  • ¼ cup raw pumpkin seeds


  1. Start by making the dressing.
  2. Place all of the dressing ingredients in a blender. Blend until fully combined.
  3. Taste the dressing and add up to ¼ teaspoon more salt if necessary.
  4. Pour into a mason jar or measuring cup, set aside.
  5. Combine the ingredients for the blackening seasoning in a small bowl, set aside.
  6. Place a chicken breast on a cutting board. Place your non-knife hand on top of the breast to keep the poultry in place. Holding a kitchen knife (in your opposite hand) with the blade parallel to the cutting board. Cut the chicken horizontally into two thin cutlets.
  7. Dry the chicken cutlets with paper towels and sprinkle the blackening spices over both sides of the chicken breasts.
  8. Heat the olive oil in a large skillet and cook the coated chicken over medium heat until browned on both sides and fully cooked, 5-6 minutes per side.
  9. Transfer the cooked chicken to a plate and let it rest for 5 minutes. Slice the chicken into thin strips.
  10. To assemble the salad, tip the romaine into a large salad bowl.
  11. Top with purple cabbage, peaches, and shredded carrot.
  12. Scoop the quinoa in the center of the salad and sprinkle the seeds all over the top.
  13. Serve the chicken strips on top of the salad and drizzle the dressing over the top. Serve the dressing on the side for a pretty presentation.
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