Lunch To-Go (Chicken Salad Over Greens)

I super love this Bentgo salad container from Macy’s! It has space for everything, including a salad dressing container and a little spoon/fork attached that clips into the top. They are on sale right now too! I got the pink one for me and the light green color for my husband. This is my quick to-go recipe when I don’t have time to pack a lunch.

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Ingredients

• 2 cups mixed greens

• 1 small red apple

• 6 kalamata olives

• 6 garlic stuffed olives

• 5 oz. canned chicken

• 3 tablespoons Primal Kitchen avocado mayo

• 6 chopped cherry tomatoes

• 1/4 finely chopped red onion

• 1/4 cup finely chopped green onion

• Sea salt and pepper to taste

• 1.5 tablespoons olive oil + a few dashes of red wine vinegar

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DIRECTIONS:

1. Follow the instructions for the chicken salad apple bites.

2. Place 1-2 cups of mixed greens in the bottom of the Bentgo box.

3. Add a mixture of organic olives.

4. Add sliced apples.

5. In the dressing box, combine olive oil, red wine vinegar, sea salt, and pepper.

6. Add your chicken salad. Take to go!