If you’re looking for an easy, delicious salad to take with you to the next barbecue, look no further. This one is filled with crunchy cabbage and sliced almonds, nutritious veggies like broccoli and corn, and a to-die-for dressing made from Trade Joe’s Green Goddess Dip. If you have a Trader Joe’s near you, please make this satisfying slaw ASAP—no, this isn’t spon con, I just love Trader Joe’s and hope it inspires you as much as it did me.
Ingredients
2 bags cole slaw mix, without the dressing
1 bag BBQ & Black Pepper Toscana Salad, without the dressing
1 package cooked edamame
2 packages pre-cooked grilled chicken
1 package pancetta
1 package frozen broccoli
1 package frozen corn
1 bag sliced almonds
1 container Green Goddess Dip
Juice of 2 lemons
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Feta for garnish
Directions
Heat a large pan over medium heat. Add the pancetta and cook until the fat begins to render.
Cut the grilled chicken into bite-size pieces and add to the pan.
Add the broccoli and corn to the pan. Season with oregano, garlic powder, salt, and black pepper. Cook the veggies until they’re tender and not frozen anymore.
In a small bowl, whisk together the Green Goddess Dip, lemon juice, and garlic.
In a large bowl, combine the three salad bags (do not add the included dressings) and edamame.
Once the veggies are finished cooking, add them to the salad mixture.
Pour the Green Goddess dressing on top and toss well to fully combine. Top with Feta. Now, go enjoy the party.
