Ingredients:
- 4 oz (115g) cooked chicken breast, diced
- 4 oz (115g) cooked ham, nitrate-free, diced
- 4 oz (115g) chickpeas, rinsed and drained
- 4 large hard-boiled eggs, peeled and quartered
- 4 oz (115g) smoked salmon, thinly sliced
- 4 oz (115g) baked tofu, cubed
- 4 oz (115g) cheddar cheese, cubed
- 4 oz (115g) mozzarella cheese, cubed
- 4 oz (115g) goat cheese, crumbled
- 4 oz (115g) Swiss cheese, cubed
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 bell pepper (any color), diced
- 1 cup baby carrots, halved or quartered
- 1 cup broccoli florets, blanched (optional)
- 1/2 cup olives, pitted
- 1 avocado, diced (add just before serving to prevent browning)
- 24 whole-wheat crackers
- 24 pita chips
- 4 mini whole wheat pitas, cut into wedges
- 4 rice cakes
- 1/2 cup hummus
- 1/2 cup tzatziki sauce
- 1/2 cup guacamole
- 1/2 cup honey mustard
- 1/2 cup natural peanut butter (or almond butter)
Instructions:
- Wash and chop all vegetables, proteins, and cheeses into bite-sized pieces.
- Divide the ingredients into separate small bowls or sections of a compartmentalized lunchbox.
- Arrange the protein, cheese, vegetables, and crackers/breads in individual lunchboxes or containers.
- If using, place the dip into a separate small container.
- Refrigerate until ready to serve. Avocado should be added just before serving to prevent browning.