With crunchy cabbage & lots of different textures & herbs—green goddess chicken salad!!! It’s sooo crunchy and refreshing and delicious I could eat this everyday. Download the @recime.app so you can save this recipe to make later along with any other recipes you’ve been wanting to try:) #recimepartner This is a little bit of a loose recipe, and you can adapt it as you’d like, using a variety of herbs and adjusting the amount of lemon juice for tartness. You can also add chopped pecans or cashews for some extra crunch, and any other veggies or fruits (green grapes are great). INGREDIENTS For the salad: -½ head of cabbage -2 japanese or english cucumbers -1 honeycrisp apple -3 celery stalks -¾ cup pepperoncinis -3 to 4 cups shredded chicken (I like to poach mine and then use a hand mixer to shred it) For the Dressing: -2 handfuls of baby arugula or spinach -½ cup fresh basil leaves -one large bunch of parsley (including stems -small handful of cilantro -2 cloves garlic -chives, to taste -Juice of one lemon -Splash of red wine vinegar (or any vinegar will work) -3 Tbsp Olive Oil* -1.5 to 2 cups plain greek yogurt (full fat or nonfat works, I used nonfat)* -Salt & pepper to taste -1 Tbsp dijon mustard -½ tsp dried tarragon -Optional: I didn’t add it, but if you want to add a cheesy element, nutritional yeast or shaved parmesan *Notes: you can also add mayo too! Sometimes I love to do half mayo half greek yogurt. Also, if you are using full fat greek yogurt, feel free to reduce the olive oil a little bit, but it will taste totally good either way. INSTRUCTIONS: Chop all veggies + your apple into small squares. Add to a large salad bowl and put aside. Blend all dressing ingredients together until smooth. Taste and adjust as necessary, make sure to add enough salt to bring out all the delicious flavors. Pour dressing on top of your chopped salad and mix well. Enjoy! #greengoddess #chickensalad #easyhealthyrecipe