I’ll admit it: There are times when I simply don’t feel like cooking. Perhaps it’s been an extremely long workday or, even worse, the cupboard is a bit on the bare side.
That’s when I like to raid the refrigerator for staples I’ve picked up at my local natural and organic food store. Within minutes, I can whip up a high-fiber, protein-rich salad that’s extremely satisfying.
The combination of flavorful chicken, sweet-and-sour cranberries and pungent blue cheese—plus the crunch of salad greens and almonds—makes this salad high in both nutrients and taste. The chicken is packed with protein and limited in fat and calories. And if you prefer a slice of bread instead of crackers, opt for organic whole-grain breads like whole wheat, spelt, pumpernickel and rye, which are chock-full of nutrients and fiber.
Favorite Chicken Salad
Makes 1 entrée serving
2 cups mixed spring greens
1 tablespoon dried cranberries
1 tablespoon toasted almonds
1 oz. crumbled blue cheese
2 tablespoons nonfat vinaigrette
2 oz. sliced chicken breast
6 low-fat crackers
Simply add all ingredients (except the crackers) to a bowl and mix well.
Total calorie count: 370
Recipe and photo courtesy of Boar’s Head