Don't get me wrong, I love a good Chinese-takeout night--I had one over the weekend (shoutout to Chow's in OKC on May Ave!) But that next-morning sodium hangover I always wake up with, no matter where I order from, always reminds me why I let myself indulge that way so rarely. So this is my healthy answer to a meal that will give me that fix and last all week.

I've shared this Chinese chicken salad recipe on social media before, so some of you already know my affinity for this dish. The amounts I use here make enough to last me all my lunches throughout the workweek. Feel free to alter some of the ingredients according to your liking--I know a lot of people don't like cilantro, you could use mandarin oranges instead of mango, etc.

Protein + veggies + fruit + grains. It's simple and delicious. And I get everything from my local Whole Foods. Let me know if you try it! Share comments and photos on social media so I can see them. xo, MM

RECIPE

1 classic rotisserie chicken, shredded
2 packages of microwaveable long-grain, brown and wild rice
1 package of trips-color coleslaw cabbage
1 mango, cut in chunks
1 bunch of cilantro, chopped
2 avocados, cut in chunks
1 bottle of organic peanut sauce

DIRECTIONS

Mix it all together. That's it. Ridiculously easy. Enjoy!