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.
2 tablespoons of pre-cooked quinoa
Half an avocado
Diced fresh mint
2 handfuls of spinach
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?