My co-workers and I grab lunch practically every single day. It’s fun and all, but it can be taxing weight and wallet-wise. So for the past week or so, I’ve been trying to bring my lunch everyday. This helps me stay on track with eating healthy and gluten-free, and it’s much, much cheaper.
On Sunday, I baked up a big batch of chicken breasts and beets, and put a nice arrangement of grab-and-go salad mix-in’s like avocado, edamame, and fat-free feta prominently in the front of the fridge so I wouldn’t forget to pack them.
I also bought a bunch of easy to snack on fruits to keep handy at my desk like apples, bananas, and grapes. No way was I going to have a mid-day break-room breakdown.
But here we are at hump day…
Sooo, I got creative.
I love chicken salad but I obviously don’t love the gobs of mayo it’s doused in. So I decided to modify a traditional chicken salad recipe by swapping the mayo for a greek yogurt mixture.
It turned out great. So great, that when I went to pack my lunch this morning, half of it was gone. Apparently the BF had a snack attack after working late last night.
Luckily for me, there was enough left for my lunch.
My Skinny Chicken Salad is only 138 calories a serving, 13 grams of protein, and 5 grams of healthy fat (from the almonds).
Check out the easy recipe and then head over to Jenn’s blog Peas and Crayons for tons of other “What I Ate Wednesday” recipe ideas.
Skinny Chicken Salad
6 oz cooked, cubed Chicken Breast
1 C. Red Grapes (25), halved
1/4 C. slivered Almonds
1/8 C. diced Onion
2 T. chopped Parsley
1 tsp. Dill
5 oz. Fat-free Greek Yogurt
1 tsp. Lemon Juice
1 tsp. Mustard
Sprinkle of Salt and Pepper
1. Combine all the ingredients in a big bowl and go to town sista!
PS: Check back in later today for Exercise #2 in my Weight Lifting for Women series!