How many servings do you make, and how long does this store for?

I meal prep 3 days worth on meals to ensure optimal freshness. I also use the forth serving for dinner one evening. This should keep in the fridge (unassembled) for up to 4 days. See below on how to store each individual ingredient to last this long.

What’s the best way to store the ingredients?

Store the greens in a plastic ziplock bag with a paper towel to absorb moisture. If you purchased a pre-washed bag of greens, you can add a paper towel directly into the container to help with freshness. Cut the tomatoes fresh each morning as you pack together the vegetable components. You could keep the tomatoes whole in the salad as well. Store the shredded cabbage in its own container, or with the greens. Store the roast chicken it its own smaller container. Additionally, you can freeze the chicken, defrost the night before, and heat it slightly before adding to the salad. Keep the dressing in an airtight jar or bottle and this will keep in the refrigerator for up to 3 weeks.

Sweetgreen Guacamole Greens Salad

Description

The Sweetgreen Guacamole Greens bowl is basically deconstructed guac but in SALAD form, and it’s delicious as a healthy lunch or dinner option! There’s an easy roast chicken, red cabbage, avocado, the quickest pickled red onions, cherry tomatoes, and crushed tortilla chips.

Ingredients

Units Scale

For the roast chicken:

1.5 lb chicken thighs
1.5 teaspoons kosher salt
Sprinkle of paprika (about 1/2 teaspoon)
Sprinkle of garlic powder (about 1/2 teaspoon)

For the Salad

5 ounces of spring mix or greens of choice
1 pint of cherry tomatoes
1/4 head small red cabbage
1/2 red onion
2 tablespoons of white wine vinegar
2 avocados
~20 tortilla chips

For the Jalapeno Lime Dressing:

1 jalapeno, deseeded
1 teaspoon kosher salt
1/3 bunch, about 1 cup cilantro (leaves and stems)
1 tablespoon honey
1 clove garlic
3 grounds black pepper
3 limes, juiced
1/2 cup olive oil

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Instructions

Thinly slice the red onion, then let this sit in 2 tablespoons of white wine vinegar.
Preheat the oven to 425F.
Add the chicken thighs to a baking sheet. Season with kosher salt, a sprinkle of paprika, garlic powder, and black pepper. Once the oven is preheated, roast for 15 minutes. After the chicken has been roasting for 15 minutes, remove this from the oven. If you’d like more of a char, you can broil this for an additional minute. Once the chicken is ready, cut the chicken into 1” pieces.
While the chicken is roasting, prep the remaining produce – halve the cherry tomatoes, dice the avocado, and chop the red cabbage if you did not already get the pre-shredded version.
Make the dressing by combining all the ingredients in a food processor. Blend together, taste, adjust seasoning, then pour into an airtight jar.
Assemble the salad by adding the greens, chicken, and chopped veggies in a mixing bowl or serving bowl. Toss with your desired amount of dressing (for each person, use 2-3 tablespoons), taste and adjust more dressing as desired. Top with crushed tortilla chips, and serve.
If you’re meal prepping this, leave the dressing to assemble until the end, and keep the tortilla chips stored separately to keep this crisp!

Notes

If you’re meal prepping this, leave the dressing to assemble until the end, and keep the tortilla chips stored separately to keep this crisp!
Sometimes, the limes are more juicy than others. Be sure to taste the final product, add 1 tablespoon more of olive oil if it tastes too sour until you get the flavor profile you like.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Salads
Method: Oven
Cuisine: American