Once a week I preceut the fresh veggies, drain & rinse the canned stuff, boil the eggs, and starting next week I will shred a rotisserie chicken instead of buying it pre-shredded. The only thing not pictured is a hot banana pepper that is already chopped up and mixed in the bowl.
Everything is prepped and waiting in the fridge so I can put together a large salad for dinner every night.
Big serving of spring mix for the greens. Small handfuls of cucumber, zucchini, bell peppers (never green), hot banana pepper, corn, black beans, and garbanzo beans. Small pinch of almonds, sunflower seeds, and dried cranberries. 2 oz of shredded chicken, one hard boiled egg, and 30 ml of skinny girl dressing.
by ItsJiminy
2 Comments
How many dinners does this make? Does everything stay good for that long?
Entree salad is the best! I usually have it 2-3 times a week but I don’t usually prep it – except the meat. I also like to add some cheese (cottage, feta, or cheddar) and skip the seeds/nuts/dried fruit.
It’s so flexible too! You can make it taco salad, greek salad, whatever…and change the meat, dressing, beans, etc. Multiple flavor profiles available for Entree Salad. 👍