I think it’s safe to say that most college students would rather do laundry than eat at the school cafeteria.
You might be one of the lucky ones with great dining facilities, but eventually the options become boring. Cafeterias might have limited choices but you are more than capable of making your own dish with what’s available.
My campus cafeteria consists of eight different stations: Mexican, stir fry, pasta, allergy conscious/’healthy’, grill/barbeque, sandwich, salad, and bagel.
I will admit, I am lucky to go to a school that is Gluten Free, Vegan and Vegetarian friendly, but that doesn’t mean the options are endless. I like to say that I am gluten conscious, so my options are even more limited if I take out the burgers, pasta, sandwiches and bagels.
Today’s recipe calls for items from a few stations, but trust me the result is worth the hassle.
I ordered a grilled chicken from the grill station and made my way to the salad station.
From the salad station, I made my own salad with the following ingredients:
- Combination of romaine lettuce and spring mix
- A pinch of parmesan cheese
- Garbanzo beans
I typically try to avoid dressings but my friend suggested I try a sesame dressing so I gave it a shot. They just call it sesame but it’s the kind of dressing that would come on an Asian Sesame Chicken Salad.
I went back to the grill and asked for the chicken to be sliced and my salad was complete!
I would highly suggest attempting something similar whether that be a cup from the stir fry station with some tofu from the allergy conscious station, or a burrito bowl salad with ingredients from the salad station topped with rice, beans and guacamole from the Mexican station.