Baby Broccoli Salad

I’ve been experimenting with quick-to-prepare simple meals that can be put together in 5 minutes or so. Having no time is part of it, lack of coherent meal planning is part of it, too. As I’ve been eating salads for lunch lately, I got a little tired of vinegar and needed a break, so decided to try and create some salad-like concoctions that don’t use vinegar.  Here’s one I’ve been eating as lunch for the past few days. It’s tasty, filling, and low carb. Yeah – there is some prep involved – I have to cook the bacon and chicken ahead of time naturally, but I cook it on the weekend and it holds up well in the fridge.

  • 2 slices of cooked uncured bacon
  • 4 oz chicken breast – I just spray it with olive oil using a Misto sprayer (which I bought a few months ago and use all the time), smother it in Trader Joes 21-Seasoning Salute and cook for 20 minutes
  • 2/3 cup raw Baby Broccoli
  • 5 tablespoons of grated Asiago cheese (any cheese with a strong flavor will do)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

I chop the broccoli and chicken breast into chunks about the size of the tip of my pinky finger, throw all of this into a bowl with a cover along with the rest of the ingredients, put the cover on and shake the hell out of the bowl to mix the ingredients – then I let it sit. This is one of those dishes where giving the flavors a chance to meld seems to really enhance the flavor.

Nutrition info – courtesy of my iPhone Loseit app:

Calories: 524
Fat: 30.4 grams
Net Carbs: 2.2 grams
Protein: 51.7 Grams


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