Lemon Arugula Salad
This simple five-ingredient salad is great for your lunch meal prep.
Servings: 1 serving
Ingredients
- 2 chicken tenders cooked
- 2 cups arugula
- 2 tbsp shaved parmesan
- 1 tbsp pomegranate seeds
- 1 tbsp lemon vinaigrette
Instructions
Prep the chicken
- Grab 10 chicken tenders for the full week of salads (I like to defrost the frozen bags)
- Season the defrosted chicken with salt, pepper, and any seasoning of your choice (I like to use All-Purpose Seasoning)
- Heat up a skillet on medium heat with some olive oil. Cook the chicken tenders until it starts browning on the outside and no longer pink on the inside (about 5 minutes each side)
- Store in an airtight container in the fridge.
Prep the salad
- Loosely measure out 2 cups of arugula (about 1-2 large handfuls)
- Cut up the chicken breast into bite-sized pieces
- Throw all of the ingredients together on a plate and enjoy!
- To store for lunches, make sure the ingredients are stored separately. Mix altogether only when you are ready to eat—everything stays (and tastes) fresh that way!
Notes
You can make your own homemade lemon vianigrette using my personal recipe! Which, yes, is another 5-ingredient recipe of mine. How'd you guess?