Today I am introducing you to the “Rae salad,” and I promise it is not as vain as it sounds 🙂 Growing up, anytime we would go over to someone’s house for dinner and my friend’s mom would make an incredible salad, my mom would ask for the recipe. Anytime she remade it at home, we referred to it by the person’s name, like the “Lisa salad.” So here’s my contribution to that.
This is such a hearty and filling salad. Because this salad is based on cruciferous vegetable and not greens, it will stay fresh and crunchy even after being in the fridge for a couple of days (no wilted leaves around here).
I can promise you, it’s the salad you will be excited to eat as leftovers.
Dice up two apples and toss with a squeeze of lemon juice.
Cut up your Brussels sprouts by cutting off the ends and then thinly slicing. Aim for about a cup.
Slice your red cabbage either by hand or by shaving with a mandolin until you have 1 cup.
Shred either cooked chicken breast or even a rotisserie chicken from the store. I added 2-2.5 cups of chicken to this.
Add pumpkin seeds or your preferred nuts/seeds.
Add in goat cheese (don’t take out of fridge until the last minute, it’s easier to crumble when it’s cold).
For dressing, mix together olive oil, lemon juice, salt, and pepper. Drizzle on top, and then mix the salad.
My absolute favorite thing about the salad is that it is just as tasty and crunchy the day after you make it, it holds up really well in the fridge so this is the perfect salad to use as meal prep!