Spaghetti Squash Salad
Serving Size: A LOT :P - This was used for a one week meal prep for 2 people. SO prepare for about 8 - 10 servings.
~Honey Lemon Dressing~
Wash spaghetti squash, put squash in crock pot with a little water. Cover and leave on medium for 4 - 6 hours (done when easily able to pierce through skin with knife or fork). In a second crock pot, if available, place 3 frozen chicken breasts in 1-2 TBSP coconut oil and water to just cover bottom half of breasts. Cook on low or low-medium for 3 - 4 hours. DO NOT overcook chicken or it will be dry and/or rubbery. If a second crock pot is not available, bake the chicken instead according to the packaged directions. In a large bowl, combine spinach, tomatoes, artichokes, and black olives. Cut squash in half lengthwise, scoop out seeds into trash, and then the squash portion into a separate bowl. Set aside to cool down enough to cover and refrigerate. While chicken is still hot, strain out the water and then cut into pieces or shred. Set aside to cool it down. Cover and refrigerate. Combine all the ingredients after about 1 hour of refrigeration BESIDES the dressing. Leave the dressing separate until ready to eat otherwise it will become soggy.
Healthy FYI & TIP:
This is by far the heartiest "salad" I've ever made as it combines fat, protein, and carbohydrates all in one dish! The perfect healthy combination.
*Want to add more fat!? Sometimes I need to in order to combat that sweet tooth AND so I'm not craving that late afternoon snack that I do not have time to prep for. My suggestion is to add some seeds, dice an avocado, scoop some cottage cheese to the side, or whip up your dressing with some greek yogurt !