since you guys always ask, my wooden bowl, chicken shredder and veggie chopper are linked in my bio if you click on ShopMy and then the kitchen tab!☺️🫶🏼
shoutout @baked@bakedbymelissathe og recipe
she suggests dressing each serving individually if you aren’t planning to eat it all at once
makes 6 servings – macros per serving:
~ 360 calories, 28g protein, 9g fiber, 14g fat, 35g carbs
(i have a video showing how to find the serving size on my profile if you need help – it was posted on 1.26)
*you can make any adjustments to this, add more or less of what you like, this is just what i used to get the macros
FOR THE SALAD:
1 small head green cabbage, finely chopped
3 baby cucumbers
1/4 cup chives, chopped
1 bunch scallions (light green & white parts), chopped
2 jalapeños, finely chopped
1 15oz can cannellini beans, drained & rinsed
1 12oz bag frozen sweet corn
12oz boneless skinless chicken breast, very finely chopped or shredded
FOR THE DRESSING:
juice of 3 – 3.5 lemons
5 tbsp olive oil🫒 (I used oliva dorado – code: Maggie15 for 15% off – also linked in my bio on my Linktree)
1 16oz container silken tofu, drained
1.5 cups fresh basil
2 – 2.5 cups fresh spinach
2 – 3 cloves garlic
1 small shallot
6 tbsp nutritional yeast
1 tsp salt
2 – 3 tbsp rice vinegar
3 – 4 chives (optional)
1 bunch scallions (dark green tops, optional)
NOTE: blend dressing until completely smooth + thin with water/lemon to your desired consistency before tossing
**i ended up transferring from the food processor to a blender to get it super creamy, totally optional (it will taste the same either way)
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