When the twins were born I had such a hard timing finding time to eat mid day. And when Rhett came long and I had three kids 2 and under I did what I swore I would never do as a mom….I ate toast crusts and leftovers all the time! It was just so hard to find time to make lunch. When Rhett was about 6 months old I knew things had to change. I started to make things ahead of time so that I would be able to have reliable nourishment. And those grilled cheese crusts became “croutons” on my salad instead of mindless eating. One of my favourite things to make ahead then and now is this chicken salad. I am not sure how I have never shared it, but today is the day!
One of my favourite things about it is its versatility. You eat it as a dip with crackers, mix it with quinoa or pasta, scoop it into a wrap or romaine lettuce pieces and make lettuce boats (this is my favourite. My kids absolutely love it too which makes for an easy lunch for everyone if I make it on weekends! You can find the full recipe below or print off the recipe as a .pdf from the Nature Fresh Farms Recipe Page.
Ingredients:
2 cooked chicken breasts
1 granny smith apple
1 avocado, diced
1 yellow peppers, diced
1 snack cucumber, diced
1 stalk of celery, diced
1-2 Tbsp. avocado mayo
Instructions
Mix all ingredients together and serve in a tradition wrap or lettuce wraps or as a dip with whole grain crackers.
Meal prep tip: Make extra chicken at supper time and us it for this recipe for an easy lunch or supper the next day.
Nutrition note: This recipe is loaded with high quality protein, fibre, omega 3 fatty acids, vitamins, and minerals. The vitamin C in the peppers supports increased iron absorption from the chicken.