Yeah…this head cold is really hanging on.
I guess it’s really only been three days, but since going gluten free nearly five years, I rarely get sick! I hate feeling all bogged down – I haven’t exercised since Saturday!!
Luckily I had an easy supper planned for last night. In fact, it’s a meal that I plan for Parrish and I nearly every week.
I love big salads!
They’re the perfect way to get rid of some veggies mid-week. It sounds a little bit silly – “to get rid of” – but that’s the truth! I feel like I’m always in a race against moldy, wilty produce.
This week’s mix:
Scallion, Avocado, Bell pepper, and Tomato…
with the two ingredients that are ALWAYS in the salad. Really, they’re the two ingredients that MAKE the salad:
Perdue Gluten Free Chicken Tenders and Cabot Sharp Cheddar
Yes, I could make a grilled chicken salad. And honestly, sometimes I do. But there is something about being able to have a crispy chicken salad that is AMAZING! And simple.
Hopefully all the colors in my salad boosted my immune system. I would love to knock this cold out by the weekend!
What about you?
Do you have a meal that you typically make every week?