I knowwwwww I am repeating the things I put in salads this time of year but it works and the ingredients are easy to find. I know we’re all tightening up grocery runs again, and this saves well and can be repeated a few times for lunch.

No grapes? Try pear or apple. Over kale? Use another sturdy green like romaine hearts and some shredded cabbage for color. Just think about balancing some texture, fat, little bit of sweet and rotate in whatever protein your family likes best. Because we are eating at home so often, I make a bunch of marinated and grilled chicken early in the week, then use it in salads, enchiladas, and a soup to work once, but use it a few times.

I am not going to write instructions for the chicken, but should it be of any help, I marinated breasts and thighs in a few glugs of steak sauce, avocado oil, an everyday seasoning (such as Mrs. Dash, Simply Organic or literally every brand makes a “blend” ) and a little salt.