Still on the healthy kick. I know. Don’t worry, my crazy desire for chocolate or bread will soon show up. I don’t have that much willpower. 🙂 I wanted to try something new that was loaded with color and healthy vegetables, so I thought I would try a Chinese chicken salad
First off all, salads are my go to lunch during the work week. I chop everything up Sunday and store it separately in the fridge. That way during the week, I just throw stuff in a container the night before, and I am ready to go in the morning.
This Chinese chicken salad has loads of color
Lastly, the more color in the salad, the better! For this salad, I threw in the usual Chinese chicken salad components plus a few extras. When I finally assembled the salads for lunch, I realized why it took me so long to prepare everything. I’ve got million different colors in there! Now that is super healthy!
Lessons Learned:
- Maybe I should limit the variety of vegetables next time. prepping took forever!
- DON’T buy edamame in shells! Buy the pre-shelled edamame if you are just going to throw them in the salad. My fingers hurt from shelling the edamame pods, and I only got about 1/2 cup of edamame for it!
- 1 cup chopped romaine lettuce
- 1 cup baby spinach
- 1 cup shredded red cabbage
- 1 cup broccoli florrets
- ½ cup red bell pepper, sliced
- ½ cup carrots, julienned (you can shred the carrots too if it is easier)
- ½ cup cucumber, sliced
- ½ cup cooked chicken breast
- ¼ cup green onions, sliced
- ¼ cup cooked edamame
- 1 orange, peeled & chopped
- Combine all ingredients in a bowl or storage container. Toss salad with dressing when ready to eat (I prefer Ginger-Seasame Dressing which is coming soon). Or if you put the salad in a container with a lid, add some salad dressing, put the lid on, then shake. The salad dressing will distrubute evenly! Enjoy!
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