Meal Prep: Citrus Chicken Salad

Do I have your attention with this picture of lunchtime bliss? Over the last few weeks we have been hard at work to convince you that a meal-prepped lunch does not mean a boring lunch. That it can be just like going out to eat at your favorite burrito place, (Quinoa Burrito Bowl) or maybe a tangy, Greek inspired option, (Mediterranean Wrap). Whatever gets your stomach rumbling, we have yet another delicious recipe on board for this week.

Low carb, with tons of vegetables and just the right amount of satiating protein, this make-ahead Citrus Salad is perfect for warmer-weather dreaming and swimsuit season motivation. The hardest part of the whole recipe? Shredding and chopping all the vegetables. So, to make things even simpler, opt for pre-cut veggies to make the whole prep effortless! 

Citrus Chicken Salad

Gather:

For the salad:
1  grilled chicken breast, about 7 to 8 ounces, cubed
1 clove garlic, minced
1 1/2 cup Napa cabbage, shredded
1 cup red cabbage, shredded
1 cup papaya, cut into matchsticks
1 cup carrots, shredded
1/2 cup daikon, shredded
1/4 cup green onion, minced
1/4 cup cilantro, chopped
1 tablespoon olive oil
Salt
Pepper
1/2 lime, cut into wedges

For the dressing:
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon rice vinegar
1 teaspoon sugar
1/2 teaspoon olive oil
2 cloves garlic, minced
1/2 to 1 jalepeno, or to taste

Method:

1. Mix all salad ingredients together, excepting chicken. Set aside.

2. Combine all dressing ingredients together, pour into blender and blend until smooth and completely mixed. 

3.Add chicken to salad, and pour dressing into separate container. When ready to eat,  add dressing to salad and shake well. Recipe can be doubled or tripled for meal prepping multiple days. 

This salad has a very satisfying blend of flavors, sweet, salty, citrusy and is perfect for picking up your mood on bland January days. A friendly reminder that spring is coming!