I'm not sure about you, but lunch is the most difficult for me to plan for. I'm usually not home and when I am, the last thing I have time for is to spend an hour in the kitchen preparing my food. This is what I have found works for me:
Ingredients: Yields 4-6 servings
2 heads of romaine lettuce
1 large chicken breast (boneless & skinless)
1 tsp Salt
1 tsp Pepper
1 tsp Spike
1/2C bleu cheese
1C chopped mixed nuts
Preheat your oven to 375 degrees. Wash and chop 2 heads of lettuce, and place in a large storage container. Season your chicken breast with Spike, salt and pepper and bake in the oven for 15 minutes. Add the cucumber, cheese, and mixed nuts to the lettuce and cover container and shake.
Take out cooked chicken and cube, heat a medium sauce pan on high heat, sauté chicken in dry pan for about 7 minutes. Place in a separate storage container and store both storage containers in fridge. Take servings as needed during the week. I prefer to use Balsamic Vinaigrette as my dressing.
Chicken Seasoning Variations:
- Saute cubed chicken with SoyYay for an asian style salad
- Saute cubed chicken with Chili powder for a Mexican style salad