Course
Lunch
Servings
4
Tips & Tricks:
- 🔪 Skip steps with knife if you completed Prep Day!
- 🥄 Dressing ingredients are not included in the shopping list! Be sure to add them if you choose to make a dressing rather than buying pre-made.
- 🥗 All salad ingredients are optional! Switch things up, add more of your favorite toppings, or ax any of these toppings you don’t like.
Optional Dressing:
Ingredients:
- 2 small heads of Romaine or 1 large, washed and dried
- Optional: 12 leaves basil, chopped into fine strips
- 1 cup mozzarella cheese, shredded
- 2 oz olives, halved
- 1 cup garbanzo beans
- 10 oz cherry tomatoes
- 1⁄2 cup salami, cut into thin strips
- 1 chicken breast
- 1/2 red onion, sliced thin
- 1/2 cup peperoncini rings
Directions:
- 🔪 Veg/Salami prep
- Chop lettuce
- Chiffonade basil (example)
- Half olives
- Drain and rinse garbanzo beans.
- Half tomatoes
- Thinly slice onion
- Slice pepperoncini into ring if purchased whole
- Thinly slice salami
- 🔪 Chicken
- Season chicken breast with salt and pepper and place in an airtight bag using the water displacement method (see your sous vide machines instructions - example).
- Set the sous vide machine to 150 degrees.
- Place bagged chicken in the warmed water and sous vide for at least 1.5 hours or up to 4 hours.
- Remove chicken and shred with 2 forks or in your stand mixer using the paddle (example).
- Let chicken cool completely in the refrigerator if not eating right away and before putting in prep containers with the rest of the fresh ingredients.
- 🔪 Serve
- Place chopped lettuce in meal prep containers if making ahead.
- Top with all of veg/salami from step 1 + cooled chicken.
- Just before eating, toss with your favorite dressing or optional Herb Vinaigrette.