Prior to this lovely surprise pregnancy, I was on a salad binge. I ate salads for lunch every single day. I could not get enough veggies and yumminess. Then...SURPRISE. I got pregnant. Most of the time, I ate chicken on my salads at lunchtime...then I suddenly hated chicken. It always tasted like it was 3 days old (like leftovers) and microwaved...no matter how it's cooked. This quite literally drove me insane. Thankfully, second trimester is being kind to me and I can eat chicken again. AND COMMENCE SALAD EATING! I never stopped eating a crapton of veggies. This pregnancy has been very kind with cravings - veggies and fruit, please!
We had this salad prior to pregnancy for dinner one night and it was super super good. I typically will eat almonds and/or sunflower seeds on my salad. In fact, most of my salads are very similar to this...except that we used a ton of nuts to make it extra nutty. And it was fabulous!
What you need:
- Grilled chicken, sliced into strips
- Salad mix (I used baby spring mix, I believe)
- Cucumber, sliced
- Sliced almonds
- Sunflower seeds
- Red bell peppers
- Monterey jack & cheddar cheese
- Bell peppers, cut into strips
- Dressing of your choice
- In a large bowl, toss together all but chicken, cheese, and dressing.
- When ready to serve, top with chicken, cheese, and dressing.
Recipe from Never the Same Spice Twice as seen on Mal Smiles
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