My mother in law brought me 6 huge home-grown zucchini that her neighbor gave her last weekend and used two of them for this recipe.
I am planning to use the others for this recipe (see below)!
Paleo BLT Zucchini Noodle Salad by Kelly at EatTheGains.com
Doesn’t it look amazing!?
Grilled Chicken, Zucchini, and Berry Summer Salad
- 20 oz package of Marketside Garlic and Herb chicken breasts, cooked and chopped
- 2 medium zucchini, diced and cooked
- 12 oz blackberries
- 1 lb fresh cherries, pitted and halved
- 3 bags of Baby Greens Salad (6 oz each)
- 1 bottle of Panera Poppyseed dressing
If prepping for a meal for several people, divide greens onto plates and then equal parts of toppings on each. Drizzle with dressing, toss and enjoy.
If preparing for meal prep, divide toppings into tupperware or ziplock bag and portion out the dressing into containers (like I outlined above). If trying to keep the greens fresh all week, it can be helpful to open the bag, put a paper towel or two into the bag around the greens, and then roll them back up and rubber band them. This helps to keep them from wilting and spoiling over the course of 5 days.
1/ Does this sound like an odd combo to you?
2/ Do you like fruit in your salads?