Make Your Portable PB&J Healthier With This Salad Twist

We’re all busy during the work week, but we don’t have to sacrifice eating healthy to our hectic schedules. In this twist on the classic PB&J sandwich, runners will get the nutritious fuel they need with the creamy, peanut buttery taste they love.

PB&J Salad

Serves 4

Ingredients

• 1-1/2 Tbsp. unsalted butter or coconut oil
• 1 Tbsp. + 1 tsp. honey
• 1/2 cup rolled oats
• 3 Tbsp. chopped walnuts
• 3 Tbsp. shelled unsalted sunflower seeds
• 2 Tbsp. chopped fresh mint
• 1/4 cup unsalted natural creamy peanut butter
• 2 Tbsp. rice vinegar
• 2 tsp. low sodium soy sauce
• 1 tsp. chili sauce, such as Sriracha (optional)
• 1 tsp. lime zest
• 1 tsp. grated or finely minced fresh ginger
• 8 cups salad greens, such as mesculen
• 2 medium carrots, grated
• 1 pint cherry tomatoes, halved
• 1-1/2 cups sliced cooked chicken or turkey breast
• 1-1/2 cups raspberries

Directions

Heat butter or coconut oil and 1 tablespoon honey in a skillet over medium heat until melted. Add oats, walnuts, sunflower seeds and a pinch of salt to skillet and heat until oats are toasted, about 5 minutes, stirring frequently. Be careful not to burn the oats. Stir in the mint. Spread mixture on a cutting board to cool. The granola will become crispy upon resting. In a small bowl, whisk together peanut butter, rice vinegar, soy sauce, 1 teaspoon honey, chili sauce if using and 2 tablespoons warm water until smooth. If needed, add more water, 1 teaspoon at a time, until a pourable consistency is reached. Place salad greens, carrots and cherry tomatoes in a large compartment of a bento box. Top with cooked meat and raspberries. In separate compartments, place granola and peanut dressing.

Nutrition Info Per Serving:

423 calories | 22 grams fat | 27 grams protein | 34 grams carbs | 225 milligrams sodium

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