This can be ready in your fridge, you literally shake it and put it in a bowl. And if you don’t want to make extra dishes, eat it out of the jar! Makes four servings.
Ingredients: Chicken Prep
6 Chicken Club Pack Chicken Breasts
PC® Salt to taste
PC® Pepper to taste
50ml No Name Pure Olive Oil
Method:
On your prep day, turn oven to 250 F and let preheat. Season with oil, salt and pepper. Place chicken on a baking sheet and bake for 30-40 minutes. Remove from oven and let cool. Place in fridge until ready to use (up to 5 days).
Chef’s Tip: The temperature may seem low, but you can literally forget about the chicken, it will be the most moist chicken breast you’ve ever had. At any point, cube the chicken up for the salad.
Ingredients: Salad Prep
This salad can be made up to two days in advance. When you want it, simply take it out of the fridge and shake it. Place it in a bowl and eat it.
2 tbs PC® Ranch Dressing
2 tbs Broccoli florets blanched, cut into bite size pieces
2 tbs No Name Naturally Imperfect peppers, diced
3 tbs PC® Club Pack chicken, cubed
Large pinch PC® Feta Cheese Crumbles
½ No Name Naturally Imperfect apple, thinly sliced
2 tbs PC® Bacon cut into small pieces and cooked until crispy
10 Grape tomatoes, cut in half
Fill to top of jar with PC® Baby Spinach
Chef’s Tip: It’s very important to build the salad layers in the 1L mason jar in this order to make sure it doesn’t get soggy.
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