It’s so simple but so good. Theres nothing I love more than a classic carb-meat-salad meal. I remove spicy for the kids and keep it for me and Michael. So easy to make. You’re going to love this one. Serves: 4ish (sometimes I up the chicken quantity) Prep Time: 10 minutes Cook Time: 15–20 minutes Ingredients: For the Green Goddess Salad ½ head white cabbage, washed really well and finely chopped (strip chopped is fine too) 4–5 Persian cucumbers, diced 5 green onions, sliced For the Green Goddess Dressing 1 small avocado (or ½ large avocado) Handful fresh basil (or spinach) but I prefer basil 1 Serrano chili (optional, I will do jalapeno if I have that on hand too) 1 shallot 2 garlic cloves J Juice of 2 lemons ¼ cup rice vinegar ¼ cup olive oil 1–2 teaspoons salt, to taste ½ teaspoon black pepper ¼ cup nutritional yeast For the Barbecue Chicken: 1 pound chicken tenders (they cook faster than breasts; also increase quantity depending on family size and appetite) Drizzle of olive oil, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon black pepper. I honestly eye ball this, you cant go wrong, I dont really take the time to measure I just make sure they are coated well. Your favorite barbecue sauce. My favorite found HERE Plus white rice. Instructions: Cook the Rice Prepare white rice according to the package directions. Make everything else while the rice is cooking. Cook the Barbecue Chicken Pat the chicken dry and drizzle with olive oil. Season evenly with the paprika, garlic powder, salt, and black pepper. Heat a large skillet or grill pan over medium-high heat. Cook the chicken for about 4–5 minutes per side, or until the internal temperature reaches 165°F. Reduce the heat to low and brush both sides generously with barbecue sauce. Cook for another 1–2 minutes, turning once, until the sauce is warm and slightly caramelized. Make the Green Goddess Dressing In a blender or food processor, combine: Avocado Basil (or spinach) Serrano (if using) Shallot Garlic Lemon juice, Rice vinegar, Olive oil, Salt, Black pepper, Nutritional yeast, Blend until completely smooth and creamy. If the dressing is too thick, add 1–2 tablespoons of water until it reaches your desired consistency. Taste and adjust seasoning as needed. Prepare the Salad Finely shred the cabbage and add it to a large bowl. Dice the cucumbers and slice the green onions. Toss everything together. Pour enough dressing over the vegetables to coat well and toss until evenly combined. Assemble: Divide the cooked white rice among four bowls. Top with the barbecue chicken and a generous scoop of the green goddess salad. Add extra dressing or barbecue sauce, if desired. **Tips: The salad actually gets better after sitting for 15–30 minutes, allowing the cabbage to soften slightly while staying crisp. Rotisserie chicken tossed in barbecue sauce is a great shortcut for busy weeknights. Leftovers keep well in the refrigerator for up to 3 days. Store the salad, chicken, and rice separately for the best texture.
