Like many more people than you would think, I struggle with cheese. It breaks out my skin, it upsets my digestive system, it just doesn’t work. So I set out to make a no-Parmesan, low carb, delicious salad that was perfect on the go, which would satisfy even a work day lunch craving for something tasty. I know how hard it is to eat what you brought with you when it’s so much easier to go out to the deli and buy a panino or filled baguette. But we don’t squeeze into desses for wedding season that way, do we girls?!
You can make this guy with anything you like, but this particular one used my lemon garlic roast chicken, home-baked tortilla chips and roasted peperonata. I cheated with the dressing, though, because I just can’t look past Pizza Express House Dressing!
I made this using:
A few good-sized leaves of Cos or Romaine lettuce
A small carrot or half a large carrot
A 4-5 inch piece of cucumber
6-8 strips of peperonata, or sliced raw peppers
Sliced roast chicken, but any protein would work well
A small handful of tortilla chips or croutons
A smal dip bowl or splash of your favourite dressing.
Slice and layer the vegetables, as you’d like, either onto a bowl or plate or into a sealable plastic container if you’re taking it out with you. Layer the chicken on top. Pour dressing into a small bowl or take our dressing container and seal with a lid or cling film pulled tightly. Wrap up or separately pack your tortilla chips so they stay crisp. And remember your cutlery!