Welcome in the middle of nowhere

~ 1 Servings ~ Time 30 min ~ 4 days in the fridge ~

Ingredients

• 65 gr chicken cooked

• 1 avocado

• 1 celery stick

• 30 gr cherry tomatoes

• 2 tbsp mayonaise

• 1 tbsp sriracha sauce

• 1 tbsp lemon juice

• 70 gr Green Peashoot & Baby Chard salad

• avocado oil

• Option : 1 hard boiled egg to mix with the chicken

Steps

1. cook the chicken in pan with avocado oil. let cool down.

2. clean the salad and tomatoes if needed, cut the celery in small dices.

3. Peel and cut the avocado sprinkle with lemon juice.

4. Mix the mayonaise with the sriracha sauce add the chicken and mix well.

5. In the jar (or lunch box) place in order : chicken with sauce, avocado, celery, tomatoes and the salads. close the lid.

6. Keep in the fridge for up to 4 days.

Nutritional data

~ 4 Servings ~ Time 30 min  ~ Preheat oven 180C ~ 5 days in the fridge ~

Ingredients

• 500 g chicken breasts, skinless and boneless 
• 8 slices bacon  
• 1 cup (150 g) cherry tomatoes, halved  
• 2 cups 70gr shredded lettuce  
• 4 eggs, boiled and sliced  
• 1/2 (30 g) small red onion, sliced thinly  
• 160 gr of cubed cheddar  
• 2 sliced avocado  
• 3 tbsp cobb dressing

Steps

1. Preheat the oven to 180°C, Season chicken and sear on both sides in an oven proof skillet, Bake for 15-20 minutes Set aside to cool.  
2. Chop the bacon roughly and fry on a skillet until crisp.   Slice the chicken breasts into bite-sized pieces.  
3. Place ingredients into a jar in the following order : dressing and chicken pieces, cheese and avocado. 
4. Add shredded lettuce, sliced tomatoes and bacon pieces.
5. Top with quartered boiled eggs and red onion slices.   Store in a lidded container in the refrigerator for up to 5 days.

Nutritional data

Original recipe @ Low-Carb Cobb Salad in a Jar