Salad with chicken and bacon
Recipe for healthy lunchbox
Sometimes my lunchbox always ends up being quite boring. But that needs to change, and a new year will mean a new lunchbox style from my side.
Besides being delicious, the lunchbox should also be beautifully wrapped.
Ingredients
- Chicken Breast Prepared. Leftover from dinner
- Bacon Prepared. Leftover from dinner
- 0.5 pcs. Mozzarella Chees Fresh mozzarella steak
- Cherry Tomatoes
- Red bell pepper
- Cucumber
- Apples
- Honey melon
- Pomegranate
- Broccoli
- Blueberry
- Baby Spinach
- Bread croutons Made with rye bread
- 4.5 gram Oil For croutons
- 2.3 gram Smoked paprika For croutons
- 1.6 gram Onion Powder For croutons
- 3 gram Salt For croutons
- 1 slices Rye Bread Preferably dry. For croutons
Instructions
- When I usually make salad for the family, I start with the greens at the bottom and work my way up in the delicious and colorful layers. But when it comes to lunch in a jar, I do it the other way around.
- Because I turn the salad out onto a large plate before I eat it.
- But the big advantage of having lunch salad in a jar is that the salad comes out fresh and unspoiled onto the plate, ready to eat.
- In this jar, I started by putting crushed bacon and small pieces of chicken into the jar. Both were leftovers from a dinner, where I had fried a few extra slices of my bacon.
- They were joined by mozzarella steak in smaller pieces. Next, they were followed by a delightful assortment of blueberries, cherry tomatoes, cucumber, broccoli, melon, pomegranate, bell pepper, apple, and spinach.
- We had a small end slice of our homemade rye bread left over—it was turned into delicious bread croutons, toasted in a pan over medium heat for about 10 minutes, with a bit of oil, Maldon salt, onion powder, and paprika. Let them cool on absorbent paper before packing them in the salad jar.