Abs Diet Lunch - The I-Am-Not-Eating-Salad Salad
Try this Abs Diet lunch - The I-Am-Not-Eating-Salad Salad recipe, or contribute your own.
Try this Abs Diet lunch - The I-Am-Not-Eating-Salad Salad recipe, or contribute your own.
- Carbohydrate 20.6071675067957 g
- Cholesterol 51.2701606565897 mg
- Fat 25.5857715550327 g
- Fiber 7.58449990030202 g
- Protein 20.3366071115742 g
- Saturated Fat 4.88679097977376 g
- Serving Size 1 1 Serving (340g)
- Sodium 852.367844371447 mg
- Sugar 13.0226676064937 g
- Trans Fat 3.29517132196447 g
- Calories 383 calories
Step-by-step
- Chop the chicken into small pieces.
- Mix all the ingredients together, and store in the fridge. Eat on multigrain bread or all by itself.
Chop the grilled chicken into uniform dice measuring roughly one-half inch before combining it with the vegetables to ensure every spoonful contains a balance of protein and produce. Romaine lettuce wilts quickly when dressed, so reserve the Italian dressing until the exact moment of service if texture matters to you, or toss the components three hours ahead to allow the fibrous carrots and green peppers to soften slightly in the acidic liquid. Grated parmesan cheese adds concentrated umami, but nutritional yeast makes a reliable dairy-free substitute at a one-to-one ratio for those avoiding lactose. Ground flaxseed introduces soluble fiber and thickens the dressing naturally, absorbing excess moisture released by the chopped tomatoes. Working on a compact countertop requires careful knife management, so utilize a small six-inch utility knife rather than a bulky chef's knife to slice the green pepper and carrot efficiently without crowding the board. Stainless steel bowls conduct temperature quickly in small refrigerators, chilling the mixture to a food-safe temperature below 40 degrees Fahrenheit within thirty minutes. Storage should never exceed forty-eight hours when dressed, as the high water content of tomatoes and peppers compromises structural integrity rapidly.
