When it comes to family meals I plan everything, including lunch boxes and dinners. Snacks and breakfasts are all in my head and are mostly based on seasonal availability and the children’s current taste preferences. Without a plan, how can you ensure balance and stay within a budget? Sourcing and purchasing high-quality ingredients takes time and effort so I want to make sure there is little waste.
Chicken salad is a simple dish that can easily be stretched with some added fruit and vegetables. Increase the depth of flavor with a couple of strips of pastured bacon and avocado oil mayonnaise.
Why worry about protein in the lunchbox?
Adding protein to the lunchbox is a great way to:
keep tummies full
add brain and muscle building amino acids
provide blood sugar stability
When your kids come home from school they will be much less likely to be ravenous and crave sugar to stabilize their blood sugar!
It is difficult enough for the little guys to sit and focus all day! I don’t want to add being hungry as another challenge!
2 pounds cooked boneless chicken breast 4 slices of cooked bacon, chopped 1/2 cup avocado oil mayonnaise (avoid canola, sunflower, and safflower oil) 3 Tbsp apple cider vinegar 2 Tbsp dijon mustard 1 cup celery, sliced 1 cup apple, diced 1/4 cup golden raisins (no sugar added)
PUTTING IT TOGETHER:
Chop your chicken into 1/2 inch cubes and place in a large bowl. Add the bacon.
In a small bowl, combine the avocado oil mayo, AC vinegar, and dijon and stir well to combine. Pour over the chicken and bacon. Stir to coat well.
Add in the celery, apple, and raisins and toss to combine.
*The vinegar stretches this dish a bit. It will keep tightly wrapped for five days. Make it on a Sunday and use it for lunches or snacks throughout the week. You can easily boost the energy density by adding walnuts, pecans, or sliced almonds!!
8 servings Calories: 185 Total Fat: 4 g Total Carbohydrate: 7.4 g Total Protein: 27.8 g