It's funny as I write this post I think about the many recipes I have made that inspired by my moms cooking, and this one is no different. What's funny is that she hates to cook more than anything.
This dish is a little different than my usual as it really doesn't require a full on recipe, but I have been posting more quick recipes on Instagram and don't want it to feel like I have forgotten to share the recipes on here!
Growing up, and even now this is the dinner we have at home on a Sunday night when everyone is feeling lazy, dreading the approaching week, or when we ate too much all weekend and need a light, healthy dinner.
For me it can be hard to stay creative with the lunches I bring to work, so this has been a great lunch option as it's easy to prep once you've made the chicken and is both good for you and filling at the same time. When we have it at home it's always kind of a last minute thing, and my parents don't have a crockpot, so we use one of the whole cooked chickens from Safeway or Whole Foods. But for my salad I decided to replicate the chicken element in the crockpot, because it's much more cost effective, and lasts much longer.
What's on your grocery list?
- Wild arugula
- Frozen corn
- Avocado
- Fresh tomatoes
- Cheese: Manchego, Burrata, or Parmesan (if you're avoiding cheese you can definitely forgo this)
- Kalamata olives (optional)
- Fresh chicken breasts
- Garlic Olive Oil
- Salt
- Pepper
- Balsamic Vinegar
- Olive Oil
Prep Time: 15 minutes
Cook Time: 3 hours
Servings: 2
Ingredients for chicken:
- 1 chicken breast
- Garlic olive oil (enough that the chicken is fully coated in the crockpot)
- Salt and pepper for seasoning
Instructions for chicken:
Remove chicken from packaging, and pat dry with paper towels, add chicken to crockpot and season both sides with salt, pepper, and garlic olive oil. Make sure chicken is fully coated with garlic olive oil as this will provide additional flavor.
Cook in a crockpot on high for about 3 hours, I recommend checking on the chicken after about 2 1/2. Or cook on low if you don't want to keep as close an eye on it (about 5 hours). Once you can easily shred the chicken by running a fork through, it is done. When chicken is done cooking store it in an airtight container in your fridge.
Ingredients for the salad:
- Wild arugula
- Frozen corn
- Avocado
- Fresh tomatoes
- Cheese: Manchego, Burrata, or Parmesan (if you're avoiding cheese you can definitely forgo this)
- Kalamata olives (optional)
- Shredded chicken
- Balsamic vinegar
- Olive oil
Instructions:
In a mixing bowl combine a couple handfuls of arugula, 1/3 cup frozen corn thawed (you can zap it in the microwave then pat it dry with paper towels), 1/2 an avocado, a handful of fresh tomatoes chopped, a bit of cheese and the shredded chicken. Drizzle with regular olive oil and balsamic vinegar, then toss salad and enjoy.
If you are planning to meal prep or take the salads to work for lunch, I recommend prepping the night before. Add a bed of arugula to Tupperware, then top with a bit of each veggie (but wait to add the avocado until the morning of) and some shredded chicken. For cheese I recommend using Manchego or Parmesan as it will last better throughout the day.
Bring oil and vinegar in a separate container, if anyone has a better way to transport dressing than in a Tupperware that may potentially leak, suggestions are welcomed!
Hope you guys enjoy this recipe!
xx
Delaney
