Salads are my favorite lunch meal prep. They store great and there are just so many options. It also makes it easier if you don’t have access to a way to heat up your lunch!
This salad is one of my favorite fall salads. With apples in season it makes this salad so fresh! My favorite touch is the sunflower seeds. There is an added crunch and it is packed with flavor.
I pair this salad with a Balsamic Vinaigrette but your favorite dressing is perfect!
Apple Cranberry Chicken Salad
Ingredients
- 5 cups romaine, chopped
- 2.5 cups kale, chopped
- 2 medium apples
- 5 tbsp sunflower seeds
- 5 tbsp dried cranberries
- 1 lb chicken breast
- salt
Instructions
- Preheat oven to 350°. Season chicken with salt and bake for about 15 minutes or until internal temperature reaches 165°.
- Chop romaine and kale and separate into 5 containers (I use mason jars).
- Put in 1 tbsp of sunflower seeds and dried cranberries.
- When chicken has cooled completely dice and separate among the 5 containers.
- For the apple, cut in the morning and chop before eating salad
Notes
7g fat, 26g carbs, 26g protein
Serve with favorite dressing! I love using Balsamic Vinaigrette!
