There is nothing special about this salad. It’s just a version of a chop chop (all items chopped to bite sized pieces) with cucumbers, radishes, goat cheese, pepitas and pulled chicken. But what is special is the fact that you can eat this salad for dinner and then the next day again for lunch, saving you lots of precious time in your day. The key is using a combo of kale and shaved brussel sprouts for your base. In fact, the greens tend to get even better the next day as they have time to breakdown a bit which makes them easier to chew. I like to make a huge salad for dinner and before diving in set aside a to-go container for the next days lunch or even a snack if I have the munchies. This approach takes all the guess work out of eating healthy and gives you back time in your day, a winning scenario.

THIS salad I shared awhile back uses the same kale and brussel sprouts combo. Also, the dressing I used on this chop chop was delish, recipe below.

Goat Cheese Salad Dressing
2 tsp grainy mustard
2 1/2 tsp honey
1 1/2 tsp apple cider vinegar
2 tsp goat cheese
1/2 tsp salt
1/2 tsp pepper
3 TB good quality olive oil