Green Goddess Salad with Chicken, Cabbage, Cucumber and Peas

1. 1 Chicken breast filletpack 800 g ≈ $7.23 120 g
2. 2 Napa cabbagepack 700 g ≈ $2.40 100 g
3. 3 Cucumbers≈ $3.67 per kg 80 g
4. 4 Green peas (frozen)pack 400 g ≈ $1.60 50 g
5. 5 Green onionspack 50 g ≈ $1.30 8 g
6. 6 Pumpkin seedspack 150 g ≈ $3.00 8 g
7. 7 Greek yogurtpack 250 g ≈ $1.80 60 g
8. 8 Avocadopack 1 pcs ≈ $1.20 0.2 pcs
9. 9 Parsleypack 50 g ≈ $1.50 8 g
10. 10 Dillpack 50 g ≈ $1.80 5 g
11. 11 Fresh basilpack 30 g ≈ $2.50 5 g
12. 12 Lemon≈ $4.70 per kg 15 g
13. 13 Garlic≈ $10.00 per kg 2 g
14. 14 Olive oil 5 ml
15. 15 Salt 2 g
16. 16 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Poach chicken¹ breast in salted water for 15–18 minutes after boiling until fully cooked (white meat, clear juices). Cool 10 minutes, then dice into cubes.

2. Blanch peas in boiling water for 2 minutes, drain, and shock in cold water to cool.

3. Blend yogurt, avocado⁸, parsley⁹, dill¹⁰, basil, lemon¹² juice, garlic¹³, olive oil, salt, and 1–2 tbsp water until smooth and bright green⁴. Shred the Chinese cabbage into thin matchsticks, slice cucumber³ into half-moons, and ring green⁵ onion.

4. Toast pumpkin⁶ seeds in a dry skillet for 2 minutes until fragrant.

5. Toss cabbage, cucumber³, peas, and chicken¹ with half the dressing. Serve in a bowl, drizzle with remaining sauce, top with onion rings and seeds.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.