Salad Starter

I’m in the mood for a salad, so I’m going to share how I usually do mine.

salad starter

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.


chicken collage

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.


vegetable collage

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
  1. 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.



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