Quick and Nutritious Salad That Tastes Like Candy

Do this once on Sunday and have prepped chicken and greens for the week! It’s a nutritious and delicious meal for lunches that’ll get you through the rest of the day energized with zero indigestion (because no one liked a gassy or complaining colleague).

First choose your type of chicken. To save time I would recommend chicken breasts. They’re easy to cut into small bite size pieces for the salad, however a whole chicken can work it’ll just take longer.

I like one chicken breast a meal but ill leave that for the reader to decide.

Click here for a quick video for chicken marinade

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Ingredients you’ll need for marinade:

  • 1 ½cups buttermilk or plain yogurt
  • 1cup packed basil leaves
  • ¼cup packed chives
  • 2garlic cloves, peeled
  • 2anchovy fillets (optional)
  • 1scallion, white and green parts
  • Finely grated zest and juice of 1lime
  • 2teaspoons coarse kosher salt
  • 1teaspoon black pepper
  • 1(4- to 5-pound) chicken, halved through the breast and back bones, patted dry with paper towels
  • 1 to 2tablespoons extra-virgin olive oil, for drizzling

Ingredients for salad:

  • 50/50 Baby Arugula/Spinach Mix or any type of mix greens. A little Kale doesn’t hurt.
  • 3 lemons
  • Pepitas or Pine Nuts
  • Parmesan or Feta
  • Cherry Tomatoes
  • Herb Mix: Dill, Parsley, Chive
  • Jalapenos for a Kick

Salad Dressing:

70% Lemon Juice 30% Olive Oil

Step 1:

  • After you’ve completed the marinade (hopefully adding jalapenos) let the chicken sit for a couple hours or over night.
  • After either cooking the chicken on stove or grill. (Cut up chicken first before cooking on stove to speed up process)
  • On grill cook chicken six to seven minutes a side.
  • Check out the blog post on cooking meat perfect each time.

Step 2 The Greens:

  • Grab two handfuls of your greens. Sprinkle on Pepitas/Pine Nuts.
  • Add Parmesan and herbs daily to the greens to keep them fresh.
  • Cut lemons in half and then half again with open face down on cutting board. Use two quarters for each salad.
  • Cut tomatoes in half on Sunday or quickly in the morning before heading out.
  • Step 3 Getting Out the Door:

Throw the mix of greens and chicken into a to go contained and go on with the day.

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