The oven is back off already, don’t worry. Last night for dinner, Matt made us a delicious chicken salad!
Major yum. I couldn’t say no to this review request — ya’ll know how I feel about feta 😉 They sent me two ENORMOUS blocks of it (each are seriously larger than my head), so expect to see a lot of feta gracing the blog this month, ha.
The base of the salad was mixed greens and baby spinach, topped with black olives, fresh yellow and red peppers, grilled squash, lots of feta cheese, and chicken. Matt used our panini press to grill the chicken, which he seasoned with a mix of spicy hot pepper, paprika, etc. Delish!
We had a lot leftover when we were finished eating so I decided to plan ahead and pack up my lunch for today before putting everything away. Best idea ever. It was so easy to grab it and go this morning! I need to do this more often.
Into a large tupperware, I threw a serving of the salad and topped it with a quinoa and black bean mixture I had leftover in the fridge. I’ve really been loving the grains-on-top-of-salads thing lately.
To end my lunch with something sweet and juicy: strawberries!
Afternoon snacks = two mini Larabars:
Plus a black cherry Chobani — love this new flavor!
All together now!
Have a wonderful day and stay cool out there! It’s supposed to be up to 100 here today… gah!
Do you pack your lunch the morning of or the night before? I’m pretty much always a last minute morning lunch packer (hence my healthy packed lunch in 5 minutes series), but I think I might need to start doing it the night before — so much easier!