Being hungry sucks (it’s a scientific fact.) And by the time the noon lunch hour rolls around at work, it may seem too easy to head to nearest pizza joint.
But constantly shelling out cash for prepared food you could have made for less money at home gets old fast. And at this point, the thought of eating another PB&J on the days you do pack could probably bore you to tears.
Stop debating whether to eat your tired old sandwich or spend your lunch break waiting in line at a trendy (read: expensive) salad shop with the following Southwestern Chicken Salad Recipe. A favorite of Training Club Trainer, Becca DeVries, this salad is a quick and easy on the wallet, plus the add-ins are limitless.
So say sayonara to take-out and become the envy of the office break room.
Southwestern Chicken Salad
- 4 cups cubed chicken (fresh or canned)
- 1 can of diced tomatoes with jalepenos and cilantro, drained (we used Whole Foods’ 365 Brand)
- 1 can of corn, drained
- 1 can of back beans drained
- In a small bowl, combine all ingredients and mix well.
- Enjoy the chicken salad on top of greens, in a tortilla or by itself!
- Serving Size: 1/2 cup chicken salad
- 166 calories
- 4 g fat
- 10 g carbohydrate
- 1 g fiber
- 15 g protein