Serves 2
Gluten Free, Meal Prep Friendly (great to do in advance and take to the office), Contains Nuts, High Protein, Quick (under 30 minutes)
What you need
- 1.6 oz. (45g) quinoa
- 2 servings Caesar salad dressing (see recipe below)
- 7 oz. (200g) chicken breasts, cooked, shredded
- 2.7 oz. (75g) cherry tomatoes, halved
- ¼ cucumber, chopped
- 2.1 oz. (60g) mixed salad leaves
- 0.7 oz. (20g) almonds, chopped
- 1 tbsp. Parmesan cheese, grated
The Caesar Salad Dressing
- 7 tbsp. plain Greek yoghurt
- 3 small garlic cloves
- ½ lemon, juiced
- 1 tbsp. Dijon mustard
- 1.6 oz. (45g) freshly grated Parmesan cheese
- 2 small anchovy fillets
- 1 tbsp. olive oil
What you need to do
Cook the quinoa according to the package directions. Drain and set aside to cool to room temperature.
Divide and layer the ingredients into 2 Kilner jars in the following order: Caesar dressing, chicken breast, quinoa, cherry tomatoes, cucumber, mixed greens, almonds and parmesan cheese.
Seal the jar and refrigerate until ready to serve.
When ready to eat, shake well and pour into a bowl.
To make the dressing
Place all the ingredients into a high speed blender. Turn on the blender and let it run for 15-20 seconds until smooth and fully combined. Serve the dressing with salads as above, in sandwiches or any other dishes.
Storage: Store the dressing in an airtight container in the refrigerator for up to 7 days.
| Prep | Cook | Kcal | Fats(g) | Carbs(g) | Protein(g) | Fibre(g) |
| 5 mins | 10 mins | 389 | 17 | 22 | 37 | 3 |
| Prep | Cook | Kcal | Fats(g) | Carbs(g) | Protein(g) | Fibre(g) |
| 5 mins | 0 min | 99 | 7 | 2 | 7 | 0 |