A mediterranean-inspired chicken chopped salad that's tangy, filling, and super healthy. Whack in the fridge and set yourself up for delicious lunches all week.
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Serves
4
Chicken Breast
Kalamata Olives
Basil
Jarred Red Pepper
Pistachio
Cucumber
For The Dressing:
Red Wine Vinegar
Olive Oil
Salt
Black Pepper
For Garnish:
Cottage Cheese
Serves
4
Chicken Breast
Kalamata Olives
Basil
Jarred Red Pepper
Pistachio
Cucumber
For The Dressing:
Red Wine Vinegar
Olive Oil
Salt
Black Pepper
For Garnish:
Cottage Cheese
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Step 1.
Preheat your oven to 180°C. Season your chicken breasts generously with salt and pepper. Place your breasts onto a baking tray and get them in the oven for 25 mins. Allow them to cool once cooked – the salad doesn’t need to be warm.
Step 2.
Chop up the basil, the roasted red peppers, cucumbers, pistachios, and chicken into even-sized pieces. Toss together in a large bowl with kalamata olives.
Step 3.
Divide the salad between Tupperware containers with a dollop of cottage cheese in each box and pop them in the fridge.
Keep the dressing separate – either pour a little over in the morning or stash it in a little pot inside your lunch box to add just before eating.
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Notes (1)
H
Holly H.
2 months ago
loved this for batch cooking lunches. would make again
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