I always have greens, a bell pepper, a good cheese, and salad dressing on hand. But what varies on my lunch salads the most is the protein. If I have a good protein (like last week’s meatballs), I definitely eat more salads and find them so much more appealing!
I have realized that I don’t love doing prep days in the kitchen on Sundays, which I would rather spend with family or out doing fun activities. (I also realize that working from home / blogging allows me to have flexibility in my prep day schedule!) Therefore, I have been doing some of my weekly prep at lunch on Monday and some dinner batch cooking during Monday dinner. I’ll dirty up the kitchen making lunch and then cook 1-2 things right after before cleaning everything up.
This week my protein is a spiced chicken! I picked up an extra packet of organic chicken cutlets at Wegman’s last week and cooked them on Monday. I like cutlets or tenders because they are thin enough that they cook quickly in a pan. After patting dry, I simply seasoned with salt and pepper, smoked paprika, turmeric (spice of the year!), garlic powder, and cinnamon – just a dash. Everything was sprinkled on to taste. No measuring.
After browning both sides in some olive oil, I sliced up the pieces and have had them for lunch and dinner salads (or Thomas’s lunch sandwiches) this week. I bet they would make an awesome cubed chicken salad too!
In the summer we like to have dinner salads once a week or so, and this one featured the spiced chicken (it was under all the lettuce!) with homemade croutons, tomatoes, sharp cheddar, greens, and more.