Course
Lunch
Servings
4
Tips & Tricks:
- 🔪 Skip steps with knife if you completed the prep ideas
- 🥄 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.
Ingredients:
- 1 large head of romaine lettuce (or 2-3 small)
- 1 pint Cherry Tomatoes
- 1 large cucumber
- 1/2 cup Peperoncini, thinly sliced
- 2 red bell pepper
- 1/2 red onion
- 1/2 cup kalamata olives
- 5 oz feta
- 1 (15.5 oz) can garbanzo beans
- 1 large chicken breast, or 2 small
- salt
- pepper
- 1 lemon
Directions:
- 🔪 Veg Prep
- Chop lettuce.
- Half tomatoes.
- Slice cucumber into half or quarter moons.
- Slice pepperoncinis (if needed).
- Medium dice bell peppers.
- Thinly slice red onion.
- Half olives.
- Drain and rinse garbanzo beans.
- 🔪 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, + any dried seasoning you want.
- 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 don’t find any pink, about 5-7 minutes. Squeeze 1/2 a lemon over cooked chicken.
- 🔪 Serve
- Place chopped lettuce in meal prep containers if making ahead.
- Top with the veg from step 1, feta, and chicken (make sure the chicken is cooled if you’re making salads ahead of time).
- Serve
- Just before eating, toss with your favorite dressing or optional Herb Vinaigrette.