This salad is a treat any time of year, but especially on a warm summer’s night!  It can be made ahead of time and is perfect for a dinner party. It also lends very well to meal prep and will have you looking forward to lunch from Monday straight through till Friday.  Fix it once and you are on your way to healthy eating the whole week.

• 15 cups spinach
• 5 slices of red onion
• 20 cherry tomatoes
• 5 hard boiled eggs
• 20 black olives
• 1/4 cup walnuts
• 1/4 cup craisins
• 1 pound grilled chicken breasts

Since I am a self proclaimed queen of meal prep, many of my recipes serve five people or make enough lunches for a work week.

I grill and portion my chicken during meal prep time.  It is used all throughout the week for salads, stir fry, fajitas, and wraps.  I place the portioned, zip lock bags of cooked chicken in the freezer and take them out as I need them.  When traveling to work, there are no worries about it spoiling.  Sometimes I will take one or two out of the freezer and place them in the refrigerator to start the thawing process.  If you are serving the salad at a luncheon, simply divided the ingredients equally among five plates and serve with your favorite dressing.  I love Balsamic Vinaigrette.  The walnut oil and garlic compliment this salad very well.

It is hard to get through The Clean Cooks recipe without a meal prep tip or two.  This is how I would prep this salad for grab and go lunches.  Hard boiled eggs would be in a portion control baggie with a little Mrs. Dash seasoning, chicken would be portioned, craisins and walnuts in a portion control cup. Ball jars would be filled with onion and olives on the bottom, spinach, then I would place the cherry tomatoes in a recycled fruit cup container that fits perfectly inside a wide mouth quart size jar. It is a treat to eat!

Enjoy!

Mom Cooks Clean