Here’s a quick lunch you can take to work and a snazzy way to eat up those chicken breasts.
Jon loves flatbread and we’ve found that Trader Joe’s lavash is pretty awesome and easy to use. It’s already cut into a handy rectangle that happens to fit perfectly into my toaster oven and is easy to roll up. Unlike other flatbreads we’ve encountered, it also holds together pretty well after being toasted and rolled.
- 1 Tbsp mayo
- 1-2 Tbsp Pesto sauce
- 1 piece lavash flatbread
- 1 cup shredded mozzarella
- 1 cooked chicken breast, sliced thinly
- 1 1/5 cups chopped spinach
- 1 sliced tomato (optional)
- Combine the mayo and pesto. This is your pesto aoili!
- Spread evenly on the lavash
- Cover with shredded mozzarella
- Toast until the cheese is just melty
- Spread the chicken strips on top, about 2/3 of the way across the lavash
- Add the chopped spinach on top of the chicken
- Optional: Add sliced tomato on top of the spinach (this helps to keep the tomato in the middle of the wrap and avoids a soggy wrap when lunchtime comes around)
- Roll tightly, starting with the spinach/chicken covered side
- Cut in half diagonally for added style points. Stick 2 toothpicks in each half to keep it from unravelling in transit.
I just decided I have a new goal: to have an interesting homemade salad for lunch at least 3 times a week. Maybe it’s a belated new year’s resolution of sorts.
Jon and I had some chicken breasts that needed to be cooked, so I thought I’d make salads with chicken for lunch. I wasn’t expecting them to be very memorable (alas, I didn’t bother to take pictures at all). It surprised me how filling and satisfying these tasted and inspired me to try making interesting salads more often. Also, I realized I should never settle for a mediocre lunch when delicious ones can be simple!
This particular salad came about using what was in the fridge—fairly basic ingredients:
For 2 very filling salads:
- 2 chicken breasts
- 1 medium carrot
- 1 medium tomato
- 1/2 C feta cheese
- mixed greens! (I use the bag of supergreens from Costco)
- balsamic vinaigrette (again, mine is from Costco. I love Costco.)
I made the chicken breasts the night before, seasoning them with a little salt and pepper, and then cooking them on a hot pan coated with coconut oil. 6-7 minutes on each side, or until the juices run clear. Timing will depend on the size of the breasts (yes, I just said that).
Now for the salad assembly…
- Fill the salad container you’ll use with mixed greens. I recommend a big one! Start by adding 2-3 tablespoons of dressing and toss to coat. If you need more dressing, add it little by little. Some of the best salads I’ve tried have just a light coating of dressing on the greens (no puddles of dressing at the bottom). Now that the greens are lightly covered, they should sink down a bit and create space for your toppings.
- Slice the carrots into matchstick pieces. I cut the carrot into 2 inch pieces, cut these pieces in half lengthwise, and then sliced them finely. Cut these in half again and sprinkle on the salad.
- Slice and/or dice the tomato and add a layer to your salad.
- Cut the chicken into strips and then dice into pieces. Add to salad.
- Sprinkle a generous layer of feta cheese over all of this.
Voilà! A simple recipe for a deliciously filling salad.