This chicken salad meal prep is refreshing, filling, citrusy and herby. This recipe is gluten-free, dairy-free, high protein and Paleo.
The chicken is perfectly tender and golden brown. The vegetables are crisp and ready to be enjoyed. The dressing is tangy without being overpowering.
This is one of the best meal prep recipes for lunch or dinner!
And best of all? You can whip up four portions of this amazing salad in no time. Save yourself time, energy, and stress on your meal prep Sunday with this versatile and delicious meal.
With fall around the corner, this is one of the best back to school meal preps for everyone!
Table of Contents
Ingredients
Chicken
Olive oil (2 tbsp)
Garlic powder (2 tsp) – you can use fresh garlic as well
Paprika powder (1 tsp) – a must!
Chicken breasts (2 lbs) – Skinless and boneless.
Sea salt and black pepper
Salad
Romaine lettuce (8 cups) – Any other lettuce or greens will do.
Red onion (1/2 onion) – Use white onion if you don’t have any red.
Avocado (1/2 avocado)
English cucumber (1/2 cucumber)
Grape tomatoes (1 cup) – Any other tomatoes will do!
Salad seed mix (4 tbsp) – Just mix your favorite seeds together and that will do.
Honey Mustard Dressing
Olive oil (1/4 cup)
Dijon mustard (1/4 cup)
Honey (3 tbsp) – Other sweeteners will do as well
Apple cider vinegar (3 tbsp) – You could also use white vinegar.
Lemon juice (1 tbsp) – Lime juice could work too!
Salt (1/4 tsp)
Black pepper (1/4 tsp)
Dill – You could use parsley, cilantro or any other herb.
How to Make Chicken Salad Meal Prep
Step 1. Grab a clean, dry glass jar (this way, you can store any extra dressing for later).
Add in your quarter cup of both olive oil and Dijon mustard. Drop in your honey, apple cider vinegar, lemon juice, salt, black pepper, and dill. Add as much of the dill as you’d like to taste.
Step 2. Put the lid on, grab the jar, and shake the dressing until it turns pale and all the ingredients are incorporated. Store in the fridge until you’re ready to use it.
Step 3. Heat up your pan to medium-high heat and add two tablespoons of olive oil. Once the oil is hot, drop in your garlic powder and paprika. Stir it around into the oil.
Grab your cubed chicken breast (1-inch cubes are best) and tumble that into the pan as well. You’ll need to cook this for around 12 to 15 minutes, stirring occasionally. Make sure to season it with salt and black pepper.
Step 4. Assemble your salad in glass containers. First, divide 8 cups of chopped romaine lettuce and line the bottom of your bowls with it. Next, spoon small chunks of avocado onto the leaves, then sprinkle with finely diced red onion.
Follow that with your diced English cucumber and your halved grape tomatoes. I like to finish this salad with about 1 tablespoon of salad seed mix per bowl!
Step 5. Finally, top all that with the cooked chicken we prepared earlier. Store in the fridge. Drizzle with the dressing and give it a good mix before eating.
Other Meal Prep Recipes
Chicken and Sweet Potato Meal Prep
Chicken Salad Meal Prep
Ingredients
Chicken
- 2 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp paprika powder
- 2 lbs chicken breasts skinless, boneless (cut into 1-inch cubes)
- sea salt and black pepper to taste
Salad
- 8 cups romaine lettuce chopped
- 1/2 red onion finely chopped
- 1/2 avocado chopped
- 1/2 English cucumber sliced
- 1 cup grape tomatoes halved
- 4 tbsp salad seed mix
Honey Mustard Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup Dijon mustard
- 3 tbsp honey
- 3 tbsp apple cider vinegar
- 1 tbsp lemon juice freshly squeezed
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- chopped dill
Instructions
Chicken
- Add olive oil to a frying pan and heat to medium-high heat. Add in the garlic powder, paprika powder and give it a stir.
- Add in the chicken, salt it, and black pepper it.
- Cook for 12-15 minutes until it’s fully done.
Dressing
- Add all of the honey mustard ingredients into a jar and give it a good shake. Your dressing is done. It will last in the fridge for up to 3 weeks.
Meal Prep
- Divide romaine lettuce, onion, avocado, cucumber, tomatoes, and salad seed mix into food containers.
- Top up each food container with chicken.
- Pour over the dressing. Keep in the fridge for up to 3-4 days and mix before eating.