Lunchbox Series: Cantaloupe & Blackberry Salad with Pistachio Chicken Salad

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chicken salad with cantaloupe blackberry salad 1 of 1
 

Starting out school, I was eager to get some solid recipes that I could use and rotate through. My goal is to have several recipes that don’t require any heating, packed with vegetables, flavor, and a good balance of macronutrients.

In case you are interested, the nutrition facts for this per serving (including a mini pita bread) is 470 calories; 29g fat, 22g carb, and 28g protein.

Cantaloupe & Blackberry Salad
Makes 6 servings

  • 1/4 cup cantaloupe, chopped (about 6 ounces worth)

  • 3/4 pint blackberries

  • 1-2 cucumbers (about 12 ounces worth), chopped

  • 8 cups arugula

  • 6 tablespoons toasted pumpkin seeds

  • white balsamic vinaigrette (see recipe here)

  • pistachio chicken salad (see recipe below)

  • pita bread (optional side)

Pistachio Chicken Salad
Makes 6 servings.

  • 1/4 cup mayonnaise (I used an avocado oil based one)

  • 1/4 cup Greek, Nonfat, Plain Yogurt

  • 1 teaspoon mustard

  • 1 teaspoon honey

  • juice of 1/2 lemon

  • 1/2 teaspoon sea salt

  • sprinkle pepper

  • 3 cups packed shredded chicken (see recipe here, or use rotisserie chicken)

  • 2 Celery Stalks, chopped

  • 1/4 cup raisins, seedless

  • 1/3 cup shelled pistachios

In a small bowl, combine mayo, yogurt, mustard, honey, lemon, sea salt, and pepper. In a large bowl, add chicken. Pour over mayo mixture and mix well with a spatula or large spoon to evenly coat the mayo over the chicken. Add in celery and raisins. If you are serving immediately, add in pistachios. Otherwise, what I did was add in a tablespoon of pistachios/serving and put them on the side to be added in at the very end to keep their crunch.

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