Who has a “boring salad” for lunch when they want to be healthy? You pull it out of the work fridge and it looks all sad and wilty and your friends are heating up mac and cheese and and bringing back delicious looking pulled-pork sandwiches from the food truck seemingly without a care in the world and you start to seriously resent this stupid, healthy boring salad looking back at you.
Does this sound familiar? Maybe you’ve even put it back in the fridge and gone across the street to buy something you really want…
Wanna know what I think about that? DEATH TO THE BORING SALAD. I’M DONE WITH IT. Eating healthy does not have to be sad and boring. You do not need to angrily chew carrot sticks and choke down iceberg lettuce. You do not need to sacrifice flavor and fun. You do not need to feel deprived. We need to flip the script on this one and telling ourselves this story about what “healthy” food looks like.
Make a pact with me right now that you will never force yourself to eat a gross boring salad again? The way to be successful here and get out of this rut is to get inspired and think outside the box. I’m going to do a series of inspired lunches so you can get your lunch groove back and start to enjoy it rather than dread it!
For me lunch looks mostly like leftovers from dinner the night before, or from food I prepared on the weekend that I throw together. I eat buttery salmon and salty, seasoned roast veggies with a tasty sauce, or big bowls full of pulled pork, greens and pickled goods. I always have a base of greens or vegetables but that shit is not boring. I eat good stuff, and I enjoy it because life is too short for another. boring. salad.
My friend Lizzie is working to banish the boring salad as well and sent me this awesome chicken salad recipe for you guys to try! The best part is that you can make a big batch and add it to bowls, salads, wraps etc. and you can throw in any thing else you might want to add to spice up your life and your lunch.
Let’s get out of this rut beginning with Lizzie’s Tasty Chicken Salad Wrap here.
1 roasted chicken, shredded (Really easy if you just buy a rotisserie chicken)
1 small apple, diced (alternatively: a couple handfuls of seedless grapes, quartered)
Juice of 1 lemon
2 celery stalks, diced
2 scallions, thinly sliced
1 dill pickle, diced
1 tablespoon whole grain mustard
Handful of almonds or walnuts, toasted and roughly chopped (take the time to toast them in a 350 (F) oven for 5-10 minutes – it’s worth it!)
Salt and pepper to taste
Wrap of choice (Lizzie used almond flour tortillas but depending on dietary needs/ budget you could use butter lettuce wraps or collard greens which are soooo good!)
Shred chicken and set aside in a large bowl.
Add diced apple to small bowl, top with lemon juice. (This will prevent apple from browning if
the salad sits in your fridge for a few days.) Add pinch of salt and ground pepper, stir to combine and let “marinate” while you prepare rest of ingredients.
Add celery, scallions, nuts, pickle, mustard, and mayo to the bowl of chicken. Add salt and pepper to taste. Stir to combine.
Quarter avocado and smash each slice onto your wrap. Place a generous scoop of chicken salad on avocado. Roll up and serve.
Store leftover chicken salad in air-tight container in the fridge for 3 days.
I hope you enjoy this easy and delicious lunch! If you want some more easy recipes download Christina’s Guide To Batch Cooking
Originally posted on Live Well with Christina Tidwell.