I put so much thought and planning towards what I cook for dinners each week. I make sure we have seafood at least once a week. I ensure we only have red meat once or twice a week. I try to plan around two vegetarian meals per week. I always make sure we eat plenty of fresh vegetables … and so on.
It occurred to me that it was time I put more thought and planning towards what I eat for lunch! I don’t make lunch for the family. My kids are old enough to make their own. My hubby takes some lunch to work. So all I have to do is plan lunches for me!
I do usually eat quite healthy for lunch but not a terrible lot of forward planning went into it. So I decided to look around for some new recipes to try out.
I found a recipe for Clean Eating Chicken Salad. You can see where I originally found it here.
It serves 4 so I have four lunches cooked and ready for this week. I ate my first serve on Tuesday (but forgot to photograph it for this post). Wednesday I was out for lunch. The photograph below is of my second serve eaten for lunch today. I couldn’t find Romaine lettuce so just used Iceberg. In hindsight, next time I would add the lettuce on the day I plan to eat it as it gets a little soggy from the Greek yoghurt. Regardless, the salad in the little pita pocket is absolutely delicious and I’ll definately be making it again! 🙂
Here’s a photo and the recipe.
Clean Eating Chicken Salad
Servings: 4 | Calories: 240
(more nutritional information can be found at the recipe source)
- 2 cooked skinless, boneless chicken breasts cut into cubes
- 2 celery stalks, chopped
- 1/4 red onion, chopped
- 1/2 cup red seedless grapes, quartered
- 1/2 cup Greek yoghurt, non-fat
- 1 tsp garlic powder
- 1 tsp freshly ground black pepper
- Sea salt to taste
- 2 whole-wheat pita pockets, halved
- 4 romaine lettuce leaves
In a large bowl, mix all of the salad ingredients. Chicken salad can be eaten as is or eat as a pita sandwich.