Chicken Meal Prep Salad (Printable)
Protein-packed bowls with grilled chicken, crisp vegetables, and zesty dressing for easy make-ahead lunches.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
02 - 1 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp paprika
05 - ½ tsp salt
06 - ¼ tsp black pepper
→ Salad Base
07 - 6 cups mixed salad greens (romaine, spinach, arugula)
08 - 1 cup cherry tomatoes, halved
09 - 1 cup cucumber, sliced
10 - ½ cup shredded carrots
11 - ½ red onion, thinly sliced
12 - 1 avocado, sliced
13 - ¼ cup crumbled feta cheese (optional)
→ Dressing
14 - 3 tbsp olive oil
15 - 2 tbsp lemon juice
16 - 1 tsp Dijon mustard
17 - 1 tsp honey
18 - Salt and pepper to taste
# How To Make It:
01 - Preheat the grill or grill pan over medium-high heat.
02 - Rub chicken breasts with olive oil, garlic powder, paprika, salt, and black pepper.
03 - Grill chicken for 6–7 minutes per side until fully cooked (internal temperature 165°F). Remove from heat and let rest for 5 minutes, then slice.
04 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
05 - In four meal prep containers, evenly divide salad greens, cherry tomatoes, cucumber, carrots, red onion, and avocado.
06 - Top each container with sliced grilled chicken and sprinkle with feta cheese if using.
07 - Drizzle dressing over salads just before serving, or pack separately to maintain crispness.
# Expert Hints:
01 -
- You will actually look forward to your work lunch instead of ordering takeout again
- The dressing gets better overnight and everything stays perfectly crisp for days
02 -
- Packing the dressing separately prevents soggy greens by day three
- Investing in glass containers makes these salads look restaurant quality
03 -
- Slice chicken against the grain for maximum tenderness
- Double the dressing and keep it in a separate jar