rainbow chicken chop
 I'm not sure when you added it, but I'm really enjoying the "Loved this? Try that" section. Very helpful to re-use ingredients and meet everyone's preferences in my house. Expand full comment I'm so glad!! It was actually a reader suggestion, it's just a few weeks old!! Expand full comment I used millet/brown rice ramen to be GF and do not rec. doesn’t crunch quite like regular ramen, too hardcore! Expand full comment ahhh rats, good tip, gf can be so tricky Expand full comment Sadly had a similar experience with the fancy ramen I got from Whole Foods (I think the brand was China Bowl or something). Still yummy just ate around the very crunchy pieces :) Expand full comment SAME! Except mine wasn’t even GF. Just fancy. Thankfully I did add it to the whole salad. But the one batch nearly broke my teeth 😂 Otherwise amazing! Expand full comment Agree! Always have the Costco millet/brown rice ramen on hand and do not recommend raw. Expand full comment I just happened to make the mango peanut chicken salad last night and it is also phenomenal- WTC has inspired a major huge salad kick around here! Expand full comment I loooooove that salad Expand full comment My favorite salad ever!! I make it for the super bowl every year Expand full comment Made this tonight, yum! But realized that the ingredients call for kale but the instructions do not…did I just miss that? I guess I can assume it goes in along with the cabbage though. Expand full comment Thanks for pointing this out, Virginia! We meant to remove it from the ingredient list (like we did in the instructions!) to cut down on an ingredient. It's been updated. But Jillian's OG rainbow chop had kale and it's delish in there — you were right to add it along with the other veggies. Hope you're enjoying the salad (and those extra nutrients you got from the kale lol)! Expand full comment Ramen is uncooked? Expand full comment Yes!!! Expand full comment Omg another STAR salad!!!! I’ve been living on the lemony quinoa kale salad for the past month, making it weekly for work lunches. I love that I have another hearty one to add to the meal prep! Expand full comment Okay y’all. This salad + the lemon-parm quinoa salad = 2 weeks of meal prepped salads. Can anybody else help me come up with 2 more good ones so that I can have enough for an entire month? Expand full comment Salads or can it be anything veg heavy? Expand full comment Anything veg heavy! We like a healthy lunch and a comfy dinner over here lol Expand full comment I second the mob wife and also the dilly chop from the cookbook! Expand full comment I obsessed with the mob wife and Thai chicken chopped salads too! Expand full comment I love this! On a quest to eat more healthy lunches this year. Expand full comment Thank y’all so much! I really appreciate y’all taking time to respond. Gonna try these all out ☺️ Expand full comment If we want to make the salmon… ingredient swap for the mayo in the marinade? My toddler is allergic to eggs 🫠 Expand full comment I would just decrease the soy, and up the honey to make sure the mix isn’t too liquidy. The purpose of the Mayo is really just to thicken the glaze and keep it from sliding off the salmon! Could also experiment with throwing a little Dijon in there?? Expand full comment love dijon on salmon, will try all of this 🙂 Expand full comment Using the TJ’s Cruciferous Crunch bag was SO EASY!! Also the salmon was chef’s kiss…so good!! Expand full comment So good. Made it with chickpeas to keep it vegetarian. Can’t wait to have this the rest of the week! Expand full comment Are the red onions in the pictures the quick pickled ones from the salad dressing? Expand full comment Yes! Expand full comment Question about the red onion. The picture shows a big pile of it thinly sliced but I don't see it in the ingredient list, other than minced and in the dressing...? Expand full comment Yes good eye!! It was moved into the dressing for efficiency - easier to throw it into the dressing for a quick pickle vs. separately pickling, but both are delicious!! If you want to do a separate quick pickle - slice up the onions first, soak them in some vinegar (rice wine is great here), and then proceed with the rest of the chopping! Expand full comment This salad has transformed my lunch game. I’m loving the multi day salad. Keeps so well in my fridge. Added kale 💚 Expand full comment Great addition, kale is always a good plan!!! Expand full comment Delicious and nutritious! To really maximize the rainbow prompt 🌈 I used red & orange peppers and purple cabbage and added pineapple and kale. I also added cooked quinoa because I had some leftover. Loved the dressing! Expand full comment Oooooh pineapple! That would add such fun sweet/brightness! Expand full comment Made this tonight. So good! Excited to eat it for lunches all week. Expand full comment Loveeeee. Finally got around to making this with this week’s meal plan and it’s SO good. Even eating the raw veggies I’m afraid of lol because they’re masked by this delicious dressing. Expand full comment