Baked Chicken Spinach Salad with Raspberry Vinaigrette

Baked Chicken Spinach Salad with Raspberry Vinaigrette

Baked chicken spinach salad with roasted pumpkin seeds, dried cranberries, fresh blueberries, feta cheese, and homemade raspberry vinaigrette – a nutritious lunch or dinner perfect for meal prep!

This is the picture perfect example of a lovely recipe materializing by pure accident out of a fridge and pantry cleanout. Typically, my non-food blog food dawdles aren’t anything to ooh and aah over, but you guys…

Oooooh…!

aaaaah…!

Let’s talk about protein.

Historically, I have been in the habit of not giving  lunch much attention – I would either eat a veggie-packed salad at best, or at worst, snack on whatever dessert recipe I was working on at the time. Typically, my lunches would be fairly void of protein (save for the cucumber dill avocado tuna salad I make periodically), and contain mostly fat and fiber. For me, this is a surefire way of losing momentum in the afternoon and being famished by the time dinner rolls around at 4pm (<- because I’m a near dead).

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