Tuesday, April 22, 2014

My Weekday Lunch: Grilled Chicken Salad

Hey there!




I thought I would share what I do for lunches during the week.  I've been doing this for the past couple weeks and I've really enjoyed having this salad already made up everyday.  Basically, I make a big garden salad with grilled chicken in it on either Sunday or Monday, and then I just take a serving from it every day.  Coincidentally, I usually finish it on Friday, so it's the perfect amount.

(Sorry about the quality of the photos, my hands are very shaky.)

As soon as I buy my Romaine lettuce, I take some time to rinse it all, and store it in a Tupperware with paper towels between layers.  This helps it stay fresh for a good long while.  When I make my salad, I take out about half the Tupperware, and chop it up with a big knife.  Next, I add some baby spinach to it.  I like to have spinach in there because it's very nutritious, but I kind of need the Romaine as well to make it a little crunchy, if you know what I mean.  I chop the baby spinach up before I add it to my lettuce because a lot of the time you get huge leaves in there, and they're difficult to eat whole.



Next I chop up my cucumbers, grape tomatoes and baby carrots.  I actually prefer to use a normal size carrot, so I can make circular pieces, but I only had little babies.  Then I cut up/pull apart my broccoli.  When I cut them up, I find that I still want them a little smaller, so I just pull them apart.  I hate eating salads when all the ingredients are chopped way too big.  If everything's smaller it's so much easier to eat.  It's common sense, right?  Cut your vegetables smaller!  Oh, or when there's chicken in your salad, but they give it to you in strips...how am I going to eat that?  Now I have to try to cut all those strips up, when you could have done this for me, and you had a much better knife.  You cut them one way...just go the other way too!!

OK, rant over.  I'm very particular about my salads.  When we come back from the grocery store with all of my salad supplies, I marinate two pieces of chicken breast in Italian dressing and stick them in the fridge.  Then when I'm ready to make my salad, the chicken's also ready to be grilled.  I then get out my trusty George Foreman grill, and you can probably guess what I do with it...



Then I cut up my chicken into APPROPRIATELY bite-sized pieces and toss them in my salad!  I've been loving Balsamic vinegarette, so I try to use it sparingly.  Normally, I love putting dark red kidney beans in my salad, but sadly, I forgot to grab some at the grocery store. I highly recommend doing this!  It adds a nice taste and also another source of protein to your salad.



Thanks so much for reading!

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Later! =)

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