For parents, the New Year should really start in August. The beginning of a new school year seems to instill in us the need to organize, plan, and get our lives on track to greatness (or at least a less stressful morning routine). We purchase planners and download apps, write out meal plans and buy those little divided meal prep containers that (we hope) will force us to pack a week’s worth of healthy lunches every Sunday…and then actually eat them. We are trying to be the Pinterest mom we all want to be, and we are hopeful.
I am no different. I have a tower of Tupperware that perches precariously in our kitchen just waiting for the opportunity to hold tomorrow’s lunch. And this week I have actually managed to fill them with a lunch I am excited to eat.
The classic chicken club sandwich is a childhood favorite of mine. Traditionally piled high with chicken, bacon, cheese, a healthy dose of mayo, and drug through the garden for good measure this all-American classic found it’s way to my plate at least once a week when I was a teenager.
Now, because I no longer have the rabbit-like metabolism of a 16 year old, I have devised a way to satisfy the craving for my favorite sandwich without all of the carbs. This chicken club salad is the perfect make-ahead lunch for busy weeks and only requires some kind of vessel to get it to your mouth. Low-carbers can wrap this deliciousness in some lettuce or a low-carb tortilla, those lucky enough to enjoy bread without guilt should pile this in between two slices of toasted sourdough.
More Lunch recipes:
- 1 avocado
- Juice of ½ lime
- ¼ cup mayonnaise
- 1 medium tomato seeded and diced
- 3 slices bacon cooked and chopped
- ¼ cup shredded cheddar cheese
- 1 stalk celery diced
- 1 jalapeno seeded and diced (optional)
- 2 cooked chicken breasts finely chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- In a large bowl, scoop the avocado flesh out and into the bowl and mash with a fork. Mix in the lime juice and mayo until everything is well combined. Add in the tomato, bacon, cheese, celery and jalapeno and stir to coat everything. Then add in the chicken and toss to coat well (depending on the size of your chicken breasts, you may want to add a spoonful more of mayo if it looks a little dry). Taste for seasoning and add in the salt and pepper to taste (it’s possible you may want to even add another squeeze of lime). Refrigerate for a couple of hours and serve on a sandwich, lettuce cups, or with crackers. Keeps for 3 days in the fridge.