My go-to Lunch

09
06

I could eat mexican flavors for every meal. Well, except breakfast.

But man I love cilantro and a little bit of spice. I realize there are so many more flavors than only those two things but those two are my favorite aspects of mexican dishes.

I needed a fast, filling, and flavorful option for lunch this summer and after making this salad a few times I decided this was going to be my “auto-pilot” option for weekday lunches.

I typically mix a bag of mixed greens with a bag of a pre-chopped southwest salad mix. I’ve found great pre-chopped bagged salads at ALDI, Trader Joes, and Harris Teeter. They come with toppings which I usually discard simply out of personal preference.

I top the salad with grilled chicken that is marinaded in some kind of cilantro lime marinade. I usually ask Justin to grill these up at the beginning of the week so I can have them ready to go for lunchtime every day. He’s the grill master these days and they always turn out perfect.

Finally I’ll add a sliced avocado, typically a little less than one half, and top it with the Trader Joe’s Green Goddess salad dressing that is DELISH!

If I’m craving a little crunch I’ll crush up some tortilla chips but I sometimes skip this step. This salad would also be great with some grilled corn, tomatoes, or even pepper jack cheese. There are so many options to make it exactly what you’d like it to be.

Between the chicken and the avocado it keeps me full until dinner and has been my go-to all summer long!

Leave a Comment

Comments (8)

  1. Sherry says
    Posted September 6, 2018

    How do you keep the other half of the avocado fresh? Or do you just discard it? I have been making a salad with avocado, grape tomatoes, tuna and Everything but the bagel seasoning from Trader Joe’s and its delish! I always feel a bit guilty just tossing the other half but avocados just don’t keep well!

    • Terri says
      Posted September 6, 2018

      I have a set of silicone jar/can toppers for keeping leftovers. Half an avocado fits nice and flush inside them. I’ll eat that within 1-2 days and just cut off any part that may have browned. I’ve also wrapped the half in Saran Wrap first to create a better seal.

      • Sherry says
        Posted September 6, 2018

        Thank you!

  2. Posted September 6, 2018

    Mmm, the salad looks delicious! I prefer lighter meals at lunchtime too because I’m not usually that hungry during the day (I get hungry at dinner, though!). Grilled chicken is always a must on my salads too! 🙂

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

  3. Alison G says
    Posted September 6, 2018

    I’ve been doing a Mexican salad too the last several weeks with romaine, tomatoes, bell peppers, black beans, corn & chicken and topping with Trader Joe’s Cilantro Dressing. It’s sooooo good!

  4. Samantha says
    Posted September 6, 2018

    Do you have a marinade recipe or brand that you like? Would love some cilantro lime marinade recommendations!