On busy days midweek there´s hardly ever time to cook, let alone cook something complicated. This will sound so office like, but meal prepping saves a lot of time and money, and this is the perfect recipe to meal prep and take with you in a tupperware to work or school, or to have at home and take out of the fridge when needed.
You could easily cook the chicken beforehand and then just assemble the salad when you want to eat.
The key here is the chicken, it´s so well seasoned that it all tastes great, plus is a really healthy recipe overall.
Now, this is for two servings, but you can of course change the quantities needed to make this for more people, or to eat it through the week.
- 2 chicken breasts
- salt to taste
- black pepper to taste
- oil for cooking needed amount
- 1 tsp oregano dry
- 1 tsp basil dry
- 1/4 tsp curry
- 1/2 tsp red pepper ground
- 1 tsp maggi seasoning
- 1 tbsp english sauce
- 1 tsp soy sauce
- 1 tsp siracha sauce
- lettuce mix needed amount
- lambs lettuce needed amount
- 1/2 C cherry tomatoes in half
- 3/4 C fresh cheese in cubes
- 1 avocado in cubes
- olive oil needed amount
Preheat a pan to medium heat with some cooking oil. Cut the chicken into small pieces or about 1 inch (2cm) and add some salt and pepper.
Cook the chicken and add the oregano, basil, curry, red pepper, maggi seasining, english sauce, soy sauce and siracha sauce. Keep stiring until the chicken is fully cooked, adding more oil or spices if needed. Take out of the fire and then set aside.
Place the mixed lettuce and lambs lettuce in two plates, mixing them. Put the tomatoes, cheese cubes, avocado cubes and then the chicken.
Drizzle some more olive oil on top and some more salt as a dressing.