Chicken and Asian Salad
Chicken is my go-to meat. It’s easy to make, goes with nearly everything, and the kids love it. It’s a simple addition to meal planning because you make a huge batch on Sunday then portion it out for several meals with a variety of sides.
For this meal, I wanted something fun with a little crunch. Ginger and jalapeños are “free foods” for 80 Day Obsession, and I’ve been hungrier than usual the last few nights, so coupling the chicken with an Asian salad will let me feast a little more than usual.
Since the entire family eats dinner together, I don’t prep those meals in advance. In this case, I was able to use leftover vegetables from the stir fry I made early this week. If I’d been smart, I would have pre-cut the other vegetables as well to make it even easier.
As with most of my recipes, you can add or subtract as many or as few of the vegetables I use. Utilize what’s on hand rather than making an extra trip to the grocery store. It saves you time and money.
Portion container equivalents for this meal are 1 green, 1 red, 1 yellow, 1 orange, and 1 tsp. If you’re in plans D – F, you can add an additional cup of vegetables for the second green, mandarin oranges to get your purple, and either another cup of chicken or a cup of tofu to get your 2nd red.
- 3/4 cup chicken, cubed
- 1 cup mixed vegetables
- 1/2 cup chickpeas, canned
- 2 Tbs sesame seeds
- 1 tsp olive oil
- ginger, grated
- 2 tsp McCormick Japanese Seven Spice
- lime juice
- Season chicken with 1/2 tsp olive oil and 1 tsp spice.
- Saute over medium heat until done.
- Toss vegetables, chickpeas, sesame seeds, ginger, 1/2 tsp olive oil, and lime juice in a medium bowl.
- Vegetables: I used grated carrots and chopped red, yellow, and orange peppers, celery, red onion, and jalapeños. Bean sprouts would be an excellent addition, but I didn't have any on hand.
