Can I make Sweet Green Salads cheaper at home?

Ingredients

• 200 g Plain Non-Fat Greek Yogurt (for the Green Goddess Ranch dressing)
• 200 g Mayonnaise (for the dressing, use a good quality brand)
• 0.125 medium Red Onion (about one‑eighth of a small red onion, finely minced)
• 0.5 oz Cilantro (small handful, loosely packed)
• 0.5 oz Parsley (small handful, loosely packed)
• 5 leaves Basil (a couple of fresh basil leaves)
• 1 tbsp Dill (fresh, finely chopped – about three times the amount of basil)
• 7 g White Vinegar (approximately 1 teaspoon)
• 0.25 medium Lemon (juice of one quarter of a lemon)
• 1 drop Hot Sauce (optional, for a subtle kick)
• 2 tbsp Water (to thin the dressing if needed)
• 2 pieces Chicken Breasts (about 1 lb total, skinless, boneless)
• 2 tsp Hot Paprika (part of blackening seasoning)
• 1 tsp Garlic Powder (part of blackening seasoning)
• 1 tsp Onion Powder (part of blackening seasoning)
• 1 tsp Dried Thyme (part of blackening seasoning)
• 2 tbsp Olive Oil (for pan‑searing chicken and roasting potatoes)
• 2 large Sweet Potatoes (peeled and cut into cubes)
• 3 heads Romaine Lettuce (washed, torn into bite‑size pieces)
• 3 medium Carrots (peeled and sliced thinly)
• 1 can Canned Garbanzo Beans (drained, rinsed, and lightly salted)
• 0.25 cup Pickled Red Onions (store‑bought or homemade)
• 2 tbsp Almonds (shaved, toasted lightly)
• 4 oz Goat Cheese (crumbled; premium $7 cheese used in video)
• to taste Salt
• to taste Black Pepper

Instructions

1. Make Green Goddess Ranch Dressing

   Place 200 g plain non‑fat Greek yogurt, 200 g mayonnaise, the minced 1/8 red onion, cilantro, parsley, basil leaves, dill, 7 g white vinegar, juice of ¼ lemon, salt, pepper, and a drop of hot sauce into a blender. Blend until smooth; add water a tablespoon at a time until desired pourable consistency is reached. Transfer to a container and refrigerate.

   Time: PT5M

2. Season Chicken for Blackening

   Pat chicken breasts dry, slice each breast in half horizontally to create thinner pieces. Sprinkle both sides with a pinch of salt. In a small bowl combine 2 tsp hot paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp dried thyme. Liberally coat both sides of the chicken with the spice mix.

   Time: PT3M

3. Cook Blackened Chicken

   Heat 1 tbsp olive oil in a skillet over medium heat. Add the seasoned chicken pieces and cook 3‑4 minutes per side until a deep, dark crust forms and the interior reaches 165°F (74°C). If the exterior darkens too quickly, finish the chicken in a 350°F oven for 5‑7 minutes.

   Time: PT8M

   Temperature: Medium heat

4. Roast Sweet Potato Cubes

   Preheat oven to 450°F. Peel the sweet potatoes, cut into ½‑inch cubes, toss with 1 tbsp olive oil and a pinch of salt. Spread in a single layer on a baking sheet. Roast 20‑30 minutes, turning halfway, until crisp‑tender and lightly caramelized.

   Time: PT25M

   Temperature: 450°F

5. Prep Remaining Salad Components

   While potatoes roast, wash and tear romaine lettuce into bite‑size pieces. Peel and thinly slice carrots. Drain, rinse, and lightly salt the canned garbanzo beans. Slice pickled red onions if needed. Toast almonds in a dry skillet 2‑3 minutes until fragrant, then shave. Crumble goat cheese.

   Time: PT7M

6. Assemble the Salad

   In a wide shallow bowl, toss the lettuce with a generous drizzle of the Green Goddess Ranch dressing to lightly coat. Arrange sliced blackened chicken in the center, then add roasted sweet potato cubes on one side, carrot ribbons on another, and a mound of garbanzo beans. Top with pickled onions, shaved almonds, crumbled goat cheese, and a final drizzle of dressing.

   Time: PT5M

7. Serve or Store

   Serve immediately or portion into airtight containers. Store dressing separately if planning to keep the salad for more than a day.

   Time: PT2M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

38 g

Fat

28 g

Fiber

7 g