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Packed
Grilled Chicken Salad
Makes 6 servings
Ingredients:
● 1 Chicken breast, grilled
● 1 large handful of baby spinach leaves, place in a baggie.
● 1 large handful of shredded cabbage, place in same baggie as
spinach. Seal.
● 1 baggie - fill with chopped red pepper, yellow pepper, carrots,
mushrooms, cucumber, zucchini, etc.
● 1 baggie with 1 chopped green onion
● 1 baggie with 8 cherry tomatoes
● 1 baggie with 1tblsp feta cheese and 1 tbsp sprouted
sunflower seeds
● 1 Annie Chun's Rice Express, steamed multi grain rice, or brown rice
(you'll be using half the container).
● 1 lemon
Directions:
● Slice
and/or dice the chicken, place in a baggie (you can substitute any of the
meats you prepared on Sunday for this salad, or you can add a handful of
cooked shrimp - I buy the bag of frozen cooked med. size shrimp, then pull
out 8 and place in a baggie, toss it in my cooler, and if it's not defrosted
by lunch, just run cold water through the bag for a minute or two and
they'll be ready).
● Toss all bags in your cooler.
● At lunchtime, just layer...
spinach/cabbage,
veggies,
meat,
onion & tomato,
feta, seeds, etc.
● Cook rice according to package (1 minute in microwave) and place half in
the center of your salad.
● Squeeze 1/4 to 1/2 lemon over the whole thing and enjoy!
Some of the products used in this recipe: