Chicken Salad

The past few days have been quite relaxing and I’ve been lazier than normal. 

With my studies intensifying, and orders slowing down, I haven’t given much thought to what my meal plan for the week should look like. 

So with minimal salad ingredients, I made this wonderful one with a honey and mustard dressing for lunch. I added 1 tbsp of chia seeds as my carb and didn’t get hungry until the late evening. 

Most people don’t enjoy salads because of the leaves and the lightness of the meal. But what you don’t realise, is that a salad is not only light on the tummy. It’s filling. It can be if you add just the right amount of everything to your bowl. I recommend making a very big one and eating it slowly. I am not particularly fond of eating lettuce like a bunny but I recognize the value in eating this way. 

Did you know: Salads have been around since the 14th century. It used to be a bunch of salted leaves. The name derives from Sal, a Latin word for salt. 

Ingredients

1 tbsp chia seeds

2 pieces of chicken, deboned and shredded

1/2 bag of lettuce

finger length size of a cucumber, sliced and then cut into four

1/2 punnet cherry/rosa tomatoes

1 tiny avo

salad dressing

Method

1. Chuck leaves into a large bowl.

2. Add cucumber and tomatoes.

3. Scoop large chunks of avo into the bowl - this doesn’t have to be neat.

4. Add chicken.

5. Drizzle with salad dressing.

6. Sprinkle chia seeds over the top of your salad and enjoy cold.