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Multiple Tupperware lined up with salad ingredients: a ziplock bag of romaine lettuce, 3 small Tupperware of diced chicken, 1 Tupperware of red cabbage 1 Tupperware of broccoli, 1 Tupperware of carrots, and 1 jar of green goddess dressing

Green Goddess Chicken Salad

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  • Author: Jackie Shao - Easy Gourmet by Jackie
  • Total Time: 1 hour
  • Yield: 4 servings 1x


This green goddess chicken salad meal prep was inspired by a recent delicious lunch I had a Sweetgreen. There are roasted sweet potatoes, slightly spicy broccoli, crunchy red cabbage, and a delicious and creamy green goddess ranch dressing.



For the Salad:

  • 3 heads of romaine hearts 
  • 1 sweet potato 
  • 1 lb broccoli
  • ¼ head red cabbage 
  • 1.5  lb chicken thighs 
  • ¾  cup quinoa 
  • Extra virgin olive oil
  • Kosher salt 
  • Black pepper
  • Garlic powder
  • Red Pepper Flake

For the Green Goddess Ranch:

  • 1 cup packed basil leaves 
  • 1 cup packed cilantro 
  • 1 cup, or about 2 stems of green onions 
  • Juice of 1 lemon 
  • 1 teaspoon kosher salt 
  • 6 twists of freshly ground black pepper 
  • 2 cloves garlic
  • ¾ cup mayo


  1. Preheat the oven to 425F. Add the chicken thighs to the baking sheet and season with a drizzle of oil, kosher salt, and garlic powder. 

  2. To a small pot, add ¾ cup of quinoa with 1.5 cups of water and a generous pinch of kosher salt. Bring up to a simmer, stir, cover, and cook for 15 minutes on low heat. Option to toast the quinoa for 30 seconds before adding the water to bring out a nuttier flavor. Once the quinoa is cooked, open the lid, fluff a bit and let cool. 

  3. Prep the roast vegetables – slice the sweet potatoes into thin half moon pieces (the thinner they are, the faster they will cook). I aim for ¼” thick. For the broccoli, I also aim for smaller pieces as these are easier to eat in a salad. Aim for 1” pieces here and I also like to include the broccoli stems as well.

  4. Add the sweet potatoes onto a baking sheet and drizzle with a few tablespoons of olive oil, pinch of kosher salt, and black pepper. Give everything a toss, then make an even layer (some overlap is ok). Do the same for the broccoli but on a different baking sheet and add an additional pinch of red pepper flake. 

  5. Once the oven is preheated, add the chicken, sweet potatoes, and broccoli into the oven. Cook for 15 minutes, checking the veggies and flipping if needed after 10 minutes. 

  6. While the chicken and veggies are roasting, begin prepping the remaining raw veggies – wash, dry, and cut the romaine lettuces and cut the red cabbage. Place into containers or ziplock bags. 

  7. Next, make the green goddess ranch dressing. Add all the ingredients into a blender and blend until smooth. Taste, adjust seasoning as desired, and store in a glass jar.

  8. Once the chicken is finished cooking (~15 minutes)  remove from the oven. Remove the broccoli after 15 minutes. You should begin seeing nice golden edges and if you try a piece, it should still have a bit of a bite, but be mostly tender. The sweet potatoes will also begin to darken a bit and be nice and soft when ready. The sweet potatoes may need a few more minutes than the broccoli, especially if they were cut on the thicker side.


I roast the chicken in this recipe to simplify the cooking and focus on prepping all the ingredients. Roasting chicken is not my favorite method when highlighting chicken as the star, but here, the chicken is an ingredient to part of the salad, and it’s delicious as a whole. You can also air fry or pan sear the chicken.

Store the lettuce in a plastic bag with a paper towel to absorb any extra moisture and keep the lettuce fresh for longer. The red cabbage cut up will also stay well in an airtight container.

  • Prep Time: 40
  • Cook Time: 20
  • Category: Meal Prep
  • Method: Oven
  • Cuisine: American