One of the novelties of going to public school or working a day job is the ever familiar brown bag lunch. Something about eating a packed lunch always seemed so cool since my parents just gave me a few dollars and subjected me to cafeteria food. As an adult, I always pack my lunch because Jimmy Johns (however delicious) is pretty much waistline sabotage. I love sandwiches, but I find my incredibly neurotic lunch of oatmeal, yogurt, a granola bar and a banana (at very specific times of day) to be the best eating disorder ever. When I do make sandwiches I go for the chicken salad because who doesn't love chicken salad?! I really hate mayo so my go-to replacement is usually ranch dressing or sour cream, both very tasty, but neither a good way to cut calories. I recently discovered that greek yogurt is just as great and actually adds more protein to your lunch, which I've heard is a good thing.
(The Lady Hates) Chicken Salad
you will need the following
2-3 chicken breasts
1 bell pepper (diced)
1/2 white onion (diced)
1 low-fat plain greek yogurt
2 tbsp yellow mustard
3 tsp dried herbs
salt & pepper
Step 1: Boil chicken breasts in water for 30 minutes. Drain and shred. Salt and pepper chicken and allow to cool on a cutting board.
Step 2: Combine veggies, chicken, yogurt, mustard, herbs, and salt & pepper in a mixing bowl until thoroughly mixed. Chill 30 minutes. Serve on whole wheat buns with tomato and pickle, or eat on its own, fatty.
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