So, it’s sprinkling here in Philadelphia and it totally ruined our plans to head to the Jersey Shore this morning. No fist pumping is going on in this house hold. The original plan was to pack a few snacks for the beach…but since that’s not happening, I’ve decided to repurpose our beach snacks into a quick lunch.
By now you’ve all noticed that I’m always ranting about how great it is having pre-cooked chicken in the fridge…well today’s lunch starred that ingredient. Oh, and poppy seed dressing–I am beyond obsessed with the stuff and that’s saying A LOT since I usually don’t care for dressing of any sort.
Since I’m still on grocery store strike (but it’s raining so it’s most likely going to turn into our Saturday afternoon activity), I raided our fridge for an easy lunch. And this is what I found: precooked chicken, mini whole wheat pitas (obsessed! and only 60 cals each), baby spinach & mandarin oranges. This is one of my husband’s favorite summer time snacks. I often incorporate berries of any kind into the pitas as well and it is fantastic.
- Precooked chicken–from your crockpot or a rotisserie chicken
- Poppy seed dressing–a quick recipe to follow or use my personal favorite store bought dressing–Briannas Rich Poppy Seed (it’s seriously fabulous and makes this lunch even faster to throw together)
- Mandarin oranges
- Raspberries or blueberries (optional)
- Sliced Almonds
- Spinach or your favorite–romaine is great too
- Whole wheat pitas
- Put enough chicken to feed your family in a bowl–and then add some more because left overs from this recipe are fantastic
- Drain your mandarin oranges and throw ’em in the bowl with the chicken–I usually use two of the little 40 calorie snack packs to feed the both of us–we love them
- Toss in your sliced almonds–a generous handful– the crunch they add to the pita is perfect. Add any berries you have if you’re lucky enough to have your fridge more stocked than mine presently (raspberry and blueberries are amazing in this dish)
- Mix in enough dressing–homemade recipe to follow– to coat your mixture
- Put a little spinach or lettuce into the bottom of your pitas
- Spoon in your chicken mixture and voila lunch is served
- 3/4 cup of sugar–definitely start with less and adjust to your taste
- 1 cup vegetable oil--I use canola oil
- 1 tsp salt
- 3/4 cup cider vinegar
- 1/4 cup onion, finely chopped–I recommend shallots if you can find them at the grocery store
- 1/2 tsp poppy seeds–they aren’t cheap but they are tasty. You can store them in an airtight container in the freezer to help prolong their freshness
- Put all the ingredients in a food processor or blender and mix until well incorporated
- Store in the fridge in an air tight container