I’m in the mood for a salad, so I’m going to share how I usually do mine.
You can put whatever you want in your salad, but this is my go to “recipe.”
I have five containers that I divide all my ingredients amongst. In my town, there’s something called a cash n carry where they sell restaurant supplies. They’re really good for storing food, diving ingredients, and sharing with friends and family. I got a pack of 25 for about $11. Dishwasher safe for the win.
Trim the breasts (I don’t like all that extra fat and gristle), then place each piece between a large ziplock bag that was cut open along two sides. Flatten them evenly (I used a meat mallet), then oil and season to taste both sides. Place them on a pan in an oven preheated to 425°F for 12-15 minutes until the internal temperature in reaches 165°F. Let rest for 5-8 minutes, then slice into cubes. Set aside.
Again, you can use whatever vegetables you want. This time around I actually wish I had some black olives to go with it.
Arrange the veggies as you like, topping with chicken and cheese. Store and use when you’re ready! I typically buy the bags of salad when they’re on sale and just use the whole bag per 1 container. I wait until I’m ready to eat the salad before I add the dressing because it tends to dry out before I’m ready to eat it.
- 1-2 large chicken breasts (or your choice of protein)
- 5 boiled eggs, diced
- 5 roma tomatoes, diced
- 1 large cucumber, diced
- 1 jumbo red onion, diced
- olive oil
- cheese of choice
- salt, pepper, garlic powder to taste
- Bake flattened, oiled, and seasoned chicken on a pan in an oven set to 425°F for 12-15 minutes until internal temperature reads 165°F. Cut into cubes.