NOTES

• You can cook the chicken however you like! Bake it, grill it, or air fry it.

• If you want more veggies, you can add cucumber, bell pepper, celery, etc.

LAZY VERSION

• Use rotisserie chicken instead of making your own.

• Use a veggie chopper to chop all those veggies!

SUBSTITUTIONS

• Sub for red onion: can omit, or use any kind of onion

• Dairy free: omit the cheese

• Sub for chicken breast: chicken thighs

• The veggies in this are more like suggestions! You can sub out any of the veggies for whatever you like. Cucumber, bell pepper, celery, are all good ideas.

STORAGE

• Allow everything to come to room temp and then store in airtight containers, like these.

• You can add on the dressing during prep, or on the day of. I don’t see much of a difference either way.

REHEATING

• No reheating needed for this lunch!

REDUCE FOOD WASTE

• Leftover carrots? Save for snacks! Dip them in hummus or ranch.

• Leftover onion? Save it! Put it in a ziploc, or better yet, buy one of these reusable onion saver things. Use the rest of the onion for another recipe later this week or next.

• Leftover cabbage? Save it! Put it in a ziploc and store in the fridge. It should stay good for up to a week. Add to other chopped salads! Or make pickled cabbage!

• Leftover arugula? Use it to make another salad this week! I love it with balsamic vinegar, olive oil, and goat cheese.