LAZY VERSION

• Use rotisserie chicken instead of making your own chicken. If you do this, use this recipe for the dressing: 1.5 tbsp oil, 3 tbsp lemon juice, 1 minced garlic clove, 1/2 tsp cumin, 1/2 tsp paprika, 1/8 tsp turmeric, dash cinnamon, dash cayenne, 1/4 tsp salt.

• Use a veggie chopper to chop all those veggies!

SUBSTITUTIONS

• Dairy free: top with hummus

• Vegetarian: use chickpeas instead of chicken

• 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. Tomatoes, chopped broccoli, carrots, are all good ideas.

STORAGE

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

• Store the toppings separately- I like using these containers.

REHEATING

• No reheating needed! Eat this salad cold.

REDUCE FOOD WASTE

• 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 parsley? Store it like a bouquet of flowers in a mason jar in your fridge. Add it as a garnish on top of any Italian or Mediterranean dish.

• 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!