Aloha! What’s for dinner tonight? As a fitness fanatic, it’s just as important to plan your meals just as you plan your workouts. The last thing you want is to be eating something unhealthful after you’ve accomplished all of your cardio and lifting.
I always plan what I am making for my family in the morning. That way I can defrost, mentally prepare and/or go to the market to pick up any last minute items.
Recipe: Chinese Chicken Salad
I wanted to share a favorite recipe of mine for Chinese Chicken Salad. I love this salad, it’s full of crunchy veggies and healthy, protein filled chicken breast. It is one of my very favorite salads and is so easy and fast to make. Check out this photo of the salad I made tonight. It is so beautiful and delicious. You will love it! My kids seriously eat 3 helpings of it, it’s amazing. (esp. because they don’t love salad.)
Besides being healthy, this salad is a beautiful combination of sage green, dark green, white, orange and purple.
“Eat colorful foods with a variety of textures. That makes it easy to get a variety of nutrients and it is much more fun!”
I teach my kids to eat colorful foods, it makes it easy to get a variety of vitamins and nutrients when you eat a variety of colors and textures. Plus it’s much more interesting and yummy!
- 1 head purple cabbage : chopped
- 1 package cole slaw mix or 1 head green cabbage : chopped
- 1/2 package shredded carrots or shred your own
- handful cilantro – chopped
- 1 bunch green onions – chopped
- 1 package ramen noodles (toss the sodium msg flavor packet in the trash)
- optional: crunchy won ton noodles (1/4 can)
- 1 – 2 cans mandarin oranges
- optional: sliced almonds
- Make your own Chinese Magic Salad dressing (makes salad disappear) or buy a bottle in the grocery store
- 2-3 skinless boneless chicken breasts
- optional: sliced radish, or jicima
Preheat oven to 350 degrees. Place chicken breasts in glass pan, add 1/4 cup water. Insert meat thermometer in thickest part of chicken breast. Set alarm for 170 degrees. Bake 25-30 minutes until juices run clear and meat fully cooked. While chicken is cooling, chop all cabbage and put in XL bowl. Add carrots, green onions, cilantro, mandarin oranges. Dice, chop or slice chicken breast. (I dice my kids chicken in small pieces, I prefer mine sliced thin.) Toss all ingredients in bowl. Add a little dressing , toss again. Serve with crunchy noodles on top and toasted almonds.
Psst. I always keep a container or 2 in the ‘frig for the next day’s quick and easy lunch. Enjoy!