Chicken salad goodness

So one of my favorite salads these days is a twist on a chicken salad recipe. After fasting for an entire month and literally cutting out all rice and bread, I made a drastic change to my diet.

For my lunches, I no longer pack chicken and potatoes. Oh did I mention that I eliminated potatoes too? Now keep in mind, I only do this five days a week. I will eat those fries if we decided to have a treat on the weekend.

Here’s how I make my salad. Maybe I am lame but I have eaten it 4-5 times a week for a couple of months now and I have not yet gotten bored or sick of it.

Pre-cooked chicken. Palm-sized chicken breast that I then shred.

1 tomato

2 tablespoons of pre-cooked quinoa

Peppers

Carrots

Half an avocado

Cucumbers

Diced fresh mint

2 handfuls of spinach

Salt

Pepper

Salad dressing

Cut up everything and mix well.

I usually either make my own salad dressing with lemon, vinegar, pomegranate molasses, and sumac or if I am lazy, I will use Tessmae’s lemon garlic dressing. I love this dressing and it doesn’t have any added sugar.

The salad leaves me full until snack time.

Sometimes I substitute the chicken with pre-cooked ground turkey and the dressing with guacamole and come up with taco-less tacos. This is also a great salad.

Any salad recipes you recommend?

Lena Alaw

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