Hi, friends, it’s time for our monthly Recipe Redux! April’s theme for Recipe Redux is all about lunches, so you’ll be able to find some great lunch ideas this month. My lunches are’t usually the same thing every day (typically leftovers), but I am always in need of inspiration for more creative dishes, so these recipe challenges are always fun!
Limpin’ Along for Lunch
Ever get in a lunch rut? Need new ideas for packing your kids’ or your own lunch? Are packable noontime options dwindling? Surely you’ve met the ‘What shall I pack for lunch?” question head-on with creative ideas. Please share your healthy lunch recipe – so we can swap it into our own rotation.
Since this April has been pretty warm here (mostly), I wanted to share a light and fresh dish perfect for spring! My typical lunch routine is leftovers from dinner the night before, so I decided to whip something a bit more interesting. I still used leftover chicken, so I guess this is still “leftovers”, but better! If you don’t have chicken on hand to toss in this salad, you can use any protein you like, or you can make this meatless with no chicken at all. You pick!
Originally I was going to make a Buddha bowl, but this didn’t fit the hippie bowl idea very well since this has no grains or nuts and it’s not vegetarian. Soooo, it’s really a nice-looking salad without the leafy greens! This salad is super duper simple to make (my favorite kind of food!) and it will hold up pretty well in a lunch box. This would be a fun salad to put in a jar if you like to take jar salads with you for lunch.
Thai Cucumber Chicken Salad
Makes 1 bowl
Gluten-free, grain-free; Free of: dairy, eggs, soy, peanuts, tree nuts
- 1/3-1/2 large English cucumber
- 1 medium-sized carrot, peeled
- 3 ounces chopped or shredded chicken (I used leftover homemade baked BBQ chicken thighs)
- 1 Tablespoon SunButter
- 1-1/2 Tablespoons coconut aminos
- 1/4 teaspoon sesame seed oil
- Spiralize the cucumber and carrot into a large bowl, and top with chopped or shredded chicken
- In a small bowl or cup, whisk together the SunButter, coconut aminos, and sesame seed oil
- Drizzle the dressing over the salad and serve immediately or pack salad in a container for lunch and store the dressing in a separate container until ready to eat