You will pack a gallon zip lock back or a large mason Jar with all of the veggies for your salad and place into the fridge.
Each of these salads will be topped with a 4 -5 oz serving of roasted chicken (you can weight it or make sure it is a bit bigger than a deck of cards.

You will then top the salad with fresh squeezed lemon, salt, pepper, red wine vinager, and a table spoon of olive oil.

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