Like I always do on Sunday, I make a bunch of food. I batch cook so that I’m not stuck trying to cook while simultaneously entertaining my son. Because frankly, I’m not that entertaining. I’m out after a couple rounds of peek-a-boo, and he’s over it before I am. Sometimes I feel like he’s already a teenager, he’s a master of the side-eye.
So this past Sunday I made a bunch of chicken for lettuce wraps. I love me some lettuce wraps. My love affair with them started at PF Chang’s when I was 15. I’ve been a fiend ever since. I still love PF Chang’s, even though they use super questionable ingredients and maybe hurt my stomach a lot.
Anyway, because I already made the chicken, this salad came together in under ten minutes. Seriously – batch cook on the weekends! It will save you so much time and money. Because I know I’m not the only one who makes a beeline for Chipotle if I don’t readily have easy meals at home.
So today, I came up with a clean out the kitchen salad. I had a ton of veggies and no real plan, like usual. I can’t follow a recipe to save my life. So I just started chopping and adding and dammit if I didn’t make my new favorite salad ever. I’m literally craving it right now. I’m honestly craving A SALAD. It was that good.
Not to mention it’s an incredibly healthy, nutrient dense and filling meal. It’s loaded with vitamins and minerals, antioxidants, fiber and protein.
- Chicken – protein
- Avocado – fiber and healthy fat
- Carrots, romaine, spinach, tomatoes – antioxidants
- Cilantro – detoxifying
- Olive oil – even more healthy fat
I made this for myself and my mother-in-law and while we didn’t have leftovers, it was a pretty big serving for us both. I also had a Bubbie’s pickle on the side, for all those good probiotics! And also because I love pickles.
Asian Chicken Salad
- Combine cooled chicken, romaine, spinach, tomato, onion, cilantro, avocado, and carrot. Toss.
- Add coconut aminos and olive oil. Toss again.
- Serves two.