Course
Lunch
Servings
4
Tips & Tricks:
- šŖĀ Making a salad for lunch? Make 3 more and store in air tight containers for easy grab and go lunches the rest of the week.
- š„Ā 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.
- š„Ā All salad ingredients are optional! Switch things up, add more of your favorite toppings, or ax any of these toppings you donāt like.
- š§Ā To make this recipe Keto friendly, remove the garbanzo beans.
Optional Dressing:
Ingredients:
- 2 small heads of Romaine or 1 large, washed and dried
- 12 leaves basil, chopped into fine strips
- 1 cup mozzarella cheese, shredded
- 2 oz olives, halved
- 1 cup garbanzo beans
- 10 oz cherry tomatoes
- 1ā2 cup salami, cut into thin strips
- 1 large chicken breast (or 2 small)
- 1/4-1/2 red onion, sliced thin
- 1/2 cup peperoncini rings
- Your favorite herb or lemon forward pre-made salad dressing, or DIY
Directions:
- šŖĀ 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
- šŖĀ Chicken (if you have a sous vide machine - find directions here)
- Cut chicken into 1 inch cubes.
- Season chicken all over with salt and pepper.
- Warm a pan over medium heat with a tablespoon of oil.
- Saute chicken in the hot pan letting it sit on each side for 1 minute before flipping. Cook until you break a piece open and donāt find any pink, about 5-7 minutes.
- šŖĀ Serve
- Place chopped lettuce in meal prep containers if making ahead.
- Top with the veg/salami from step 1 + chicken (make sure the chicken is cooled if youāre making salads ahead of time).
- Just before eating, toss with your favorite dressing or optional Herb Vinaigrette.