If you follow me on Instagram (if you don’t, what are you waiting for!?! @findnseekfitness), you know I love to cook and share my healthy recipes. I’ve been cooking since I was old enough to stand up in the kitchen. These days, my diet leans toward paleo. However, I do eat legumes (hello peanut butter!!) and I generally avoid dairy, since I’m lactose intolerant. That being said, I try not to be too restrictive. Life is short! I indulge in real desserts; sometimes I eat refined carbs; no one is perfect. It’s all about balance and being mindful when enjoying your meals. I choose to eat mostly clean because it makes me feel good!
For me, part of staying on track with healthy eating is meal prep and batch cooking. There are certain staples I keep in my fridge nearly all the time – homemade pesto or salsa verde, homemade vinaigrette, cooked chicken breasts, washed/trimmed/cut-up fruits and vegetables. Set up with these elements, I can easily combine these elements in to different, quick meals throughout the week. In addition, I often make a big batch of something like this chicken salad so that there is something easy, delicious and wholesome ready to go in the fridge for me and my fiance!
Healthy Chicken Salad
Makes 4 Servings; Gluten-Free, Soy-Free, Dairy-Free, Paleo Friendly
Notes: I cook my chicken breasts in my Instant Pot, on the slow-cooker setting on low for 4 hours. I usually do 6-8 breasts every Sunday. I use some in a recipe like this, leave some plain for topping salads, or putting in my beloved lettuce wraps. Once you’ve made this salad, the options for serving are endless. My ultimate favorite is scooped into butterhead lettuce leaves to make lettuce wraps (try a few toasted homemade breadcrumbs in there if you do grains – the contrasting crunch is soooo good!). It’s also great on top of raw or cooked greens, on a crunchy piece of toast, in a wrap, or just served up with some veggies on the side! You can substitute another type of greens or herbs – feel free to use up whatever you have lying around in the fridge!
- 4 cooked chicken breasts, shredded
- 2 cups chopped arugula
- 1 cup chopped fresh, flat-leaf parsley
- 1 finely sliced scallion (aka green onion)
- Flaky or course sea salt to taste (I love Maldon Salt)
- 3/4 cup Lemon Herb Vinaigrette
- Blend the following ingredients in a blender to make the vinaigrette: 1 cup extra virgin olive oil, the juice of 3 lemons (about 2/3 cup), 1/3 cup balsamic vinegar, 3 Tbsp dijon mustard, 1 tsp fine sea salt, 1 handful each fresh basil, mint, and parsley leaves. Makes a big batch!
Combine all the salad ingredients together in a bowl. Mix it and taste for seasoning. You may want a little more salt or dressing, depending on your preference. If you are going to enjoy it cold, it will need more salt than you think – the fridge mutes flavors. Will keep well for about 3-4 days in the fridge, if you can make it last that long!