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Prep this salad ahead of time … it’s an easy go to lunch! Because really, it’s about convenience.
2 CUPS SALAD MIX
1/8 JICAMA, SLICED
¼ SMALL CUCUMBER, DICED
1/8 RED PEPPER, SLICED
3 OUNCES ROTISSERIE CHICKEN, SHREDDED OR CUBED
1 HARD BOILED EGG
1-2 TBSP HOMEMADE RANCH DRESSING
Step 1
Stack ingredients in mason jar, starting with the ranch dressing and moving up to salad mix.
Step 2
Mix ingredients when ready to serve.
Servings: 1
Nutrition per Serving: Calories 403, Total Fat 29g, Carbs 10g, Protein 23g, Fiber 2g, Sugars 6g
Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).
But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.
This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.
