Preparing lunches for the workweek is a challenge for me.
Typically, I am not all that excited about the standard packed lunch, which to me
is usually some sad little soggy sandwich or salad.
I also don't make dinners that have tons of leftovers, so I am tasked with coming up with tasty and varied
lunch ideas, 5 days a week.
I normally fail at this miserably, but I have found a few tricks that work and one is taking unique salads
that would typically be a stellar side dish and make it a complete lunch by adding some type of protein.
The standard formula I have for a fancier salad is usually a veggie or fruit + pasta + nuts and/or cheese
1 cup unprepared black quinoa
2 cups of halved, pitted black cherries
1/4 cup of balsamic vinegar
1/4 cup of olive oil
1 cup of pistachios or thinly sliced almonds
3 grilled chicken breasts, thinly sliced
For this salad, I prepared the quinoa according to the package, then combined it with the cherries, pistachios or thinly sliced
almonds, balsamic vinegar (I used a blueberry balsamic that my sister sent me, but any balsamic will do), and avocado or olive oil.
I then grill three chicken breasts, thinly slice and either mix into the salad or serve side by side.
My tried-and-true approach to grilling chicken is to tenderize with a Jaccard meat tenderizer and rub both sides of the breasts with Stubb's Chicken Spice Rub and a smokey paprika and salt chicken rub by
The whole process takes around 45 minutes and you have at least three lunch portions when you're done.
Not only is it 6 ingredients, but it is so yummy and healthy. This one has definitely made it's way into the packed lunch rotation at our house!