Course
Lunch
Servings
4
Tips & Tricks:
- 🔪 Skip steps with knife if you completed the prep ideas!
- 🔪 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.
- 🥄 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.
Ingredients:
- 1 bunch asparagus
- 2 avocados
- 1 cucumber
- 1 medium head of romaine lettuce (or 2 small)
- 4 cups of spinach
- 1 lb of chicken breast, about 1 large/2 small
- Any other greens vegetables you want to add such as green beans, celery, or bell pepper.
- Green goddess dressing, your favorite pre-made dressing, or DIY
Directions:
- 🔪 Veg Prep
- Chop lettuce.
- Blanch the asparagus:
- Set a medium pot half filled with water over high heat.
- Trim the asparagus of the tough ends and cut into 2 inch bite size pieces.
- Once the water is boiling, place the asparagus in the water for 30 seconds to 1 minute, or until the asparagus turns bright green.
- Drain out the water in a colander.
- Run cold water over the asparagus until it is cooled.
- Quarter the cucumber into 1/2 inch thick pieces.
- Prep any other green veggies you want to add to the salad.
- 🔪 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 don’t find any pink, about 5-7 minutes.
- Serve right away over salad, or let it completely cool if making ahead.
- Serve
- Place chopped romaine and spinach in meal prep containers if making ahead.
- Top with asparagus, cucumber, any other green vegetables, and cooled chicken.
- Serve with 1/2 a sliced avocado and green goddess dressing or your favorite dressing.