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!

New Year, New You! Easy Chicken Salad

image pinterest

So, the resolutions have been made, the gym routines started. But now that the excitement of making the promise to change has begun to wane... how do you keep your goals on track? Eating healthy can mean a lot of different things depending on the results you are looking for, but sometimes it isn't that we don't want to eat healthy... we just don't know what to eat!

Over the next few weeks here on the blog, Norton Fitness is going to offer a few recipes that you can easily make ahead for lunch for the week, that are healthy, high in protein and contain as many fruits and vegetables as possible. The combination of these nutrients will keep you healthy, satiated, and are quick to prepare...so no more excuses!

This week we have chicken salad, but depending on your diet you could easily sub in tempeh or tuna. Make the recipes work for you and your goals. 

Ingredients:

• 4 chicken breasts/ OR 2 large cans of White Albacore Tuna OR tempeh. Prepared. (chicken can be boiled, baked or grilled. Tempeh should be grilled or sautéed)
• 1 cup Greek yogurt, plain and unsweetened. (if dairy is not your thing, use an alternative plain Greek yogurt, like almond milk or coconut milk)
• 1/2 cup dried cranberries
• 1 1/2 cups celery, small diced
• 1/4 cups sliced almonds or walnut pieces
• salt and pepper as needed

Optional Ingredients:

              

              1/2 medium sweet onion

              1/2 cubed avocado

Method:

1. After the chicken or tempeh has completely cooled, cut the pieces into large chunks. (If using tuna, just chunk with fork) Mix with the yogurt, dried cranberries, celery, salt, and pepper and additional ingredients if desired. 

Store in 2-3 separate containers for a quick and easy lunch. Serve over greens or on multi-grain bread. 

 Preparation, planning and consistency are the keys to every life change and health routine. Set yourself up for success!