I find it pretty easy to get burned out on eating salad. So I’ve tried to come up with ways to make them not so predictable and not so boring. This is one of my favorite salads to make when I’m meal prepping or when I know I have a busy week coming up. The recipe makes a LOT so it’s great for sharing or prepping for the week. You can also choose to leave the chicken for a nice meatless meal or substitute any other ingredient based on your own taste.
What you’ll need:
Sesame Ginger Dressing (Ken’s or Soy Vay)
For the salad:
- 1 head of Romaine lettuce, chopped
- 4 cups of baby spinach, chopped
- 1 bundle of fresh cilantro, finely chopped
- ½ large red onion, chopped
- 3 celery stalks, chopped
- 3 Roma tomatoes, chopped
- 2 cups of sliced carrots
- 1 cup of almond slivers
For the chicken:
- 2 boneless, skinless chicken breasts
- Old Bay seasoning
- Crushed red pepper
- Garlic Salt
- Chop all salad ingredients and place into a large bowl
- Mix well and refrigerate while chicken is cooking
- Rinse chicken breasts well and pound until thin before seasoning
- Sprinkle lightly with Old Bay Seasoning, Crushed red pepper, garlic salt and pepper
- Add 2 tablespoons of olive oil to large skillet over medium heat
- Add chicken breasts to skillet once oil is heated
- Saute for 7 min on one side, then flip.
- Cover the pan and reduce heat slightly to complete cooking process
- Once fully cooked, remove from heat.
- Cut into bite sized pieces for salad.
- Add to salad!
- Top with favorite sesame dressing and Enjoy! (Ken’s Lite Asian Sesame Dressing with Ginger + Soy or Soy Vay Toasted Sesame Dressing are my favorites!)
For best meal prep results, refrigerate salad separately from the chicken. Only heat and add chicken when you’re ready to eat.