Prepare a delicious lunch in advance that is easily transported and can hold in the refrigerator for 2-3 days. Leave out the bacon to reduce the sodium by almost 300 mg.
¼ tsp garlic powder
⅛ tsp ground black pepper
1 tbsp olive oil
8 oz. chicken breasts, boneless and skinless
1 cup grape tomatoes, whole
½ cup garbanzo beans, drained and rinsed
1 cup diced cucumber
2 slices of bacon, cooked
2 tbsp gorgonzola crumbles
3 cups mixed baby greens, slightly packed
½ avocado (prepare day of)
2 hard boiled eggs (cooked day of)
Red Wine Vinaigrette
3 Tbsp olive oil
2 Tbsp red wine vinegar
1 Tbsp lemon juice
1 tsp mustard
½ tsp salt
¼ tsp pepper
Season the chicken breast with sea salt, black pepper, and garlic powder.
Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken and cook until well-browned on all sides and cooked through, about 4-6 minutes per side.
Once the chicken is cooked through, remove from the pan. Dice into bite-size pieces and allow to completely cool.
While chicken is cooling, make red wine vinaigrette by whisking together the vinegar, lemon juice and mustard. Whisk in olive oil and season with salt and pepper. Set aside.
Using a 2 quart size mason jars, add a layer with about 2-3 tbsp. of your salad dressing.
Divide the remainder of the ingredients in half and layer in the jars, in the following order: grape tomatoes, diced chicken, garbanzo beans, diced cucumber, bacon, crumbled gorgonzola cheese, and baby spring mix lettuce. Can be sealed in mason jar and stored in the fridge for up to 4 days.
Tips: Leftover cooked chicken can be used in place of the chicken breasts. Transfer salad into a bowl for mixing.
Per one serving: 669 Calories, 283 mg Cholesterol, 47 g Total Fat, 9 g Saturated Fat, 790 mg Sodium, 20 g Carbohydrate, 8 g Fiber, 42 g Protein.