I food prep our lunches EVERY week. Yup, every single week. It takes a few hours and sometimes I really don’t want to do it but it helps us save money, eat healthy, and not have to worry about figuring out what to eat for lunch throughout the week. This week I made Loaded Greek Salad.
I bought a ton of ingredients that ended up being enough to make 8 salads total. Over the weekend, I just chopped all of the veggies up, cooked the chicken and quinoa, then put them all in separate containers in the fridge until I was ready to use them. Each night I build our salads so they stay crisp for lunch the next day.
This recipe is paleoish, but it can easily be made paleo by leaving out the quinoa and feta cheese. Check out the recipe!
Loaded Greek Salad | 1 Salad
- 3/4 Cup Cooked Chicken (seasoned w/ whatever greek spices you love, I brined and then baked my chicken w/ spices)
- 1 Cup Spinach
- 3/4 Cup Cooked Quinoa
- 1/4 Artichoke Hearts
- 1/4 Cup Chopped Bell Peppers (I used red and green)
- 1/4 Cup Cherry Tomatoes
- 1/4 Cup Chopped Cucumbers
- Some Slices of Red Onion
- 1/4 of a Medium Avocado
- 2 Tbsp Traditional Feta Cheese
- 1 Tbsp Olive Oil
- 1 Tbsp Red Wine Vinegar