Chicken Meal Prep Salad (Print View)
Protein-packed make-ahead lunches with grilled chicken and crisp vegetables
# What You'll Need:
→ Chicken
01 - 2 large boneless skinless chicken breasts approximately 1 pound
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
→ Salad Base
07 - 6 cups mixed salad greens such as romaine spinach and 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 tablespoons olive oil
15 - 2 tablespoons lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1 teaspoon honey
18 - Salt and pepper to taste
# Step-by-Step Directions:
01 - Preheat grill or grill pan over medium-high heat until hot.
02 - Rub chicken breasts with olive oil then coat evenly with garlic powder paprika salt and black pepper.
03 - Grill chicken for 6 to 7 minutes per side until fully cooked reaching internal temperature of 165°F. Remove from heat and let rest for 5 minutes before slicing.
04 - In a small bowl whisk together olive oil lemon juice Dijon mustard honey salt and pepper until emulsified.
05 - Evenly divide salad greens cherry tomatoes cucumber carrots red onion and avocado among four meal prep containers.
06 - Top each container with sliced grilled chicken and sprinkle with feta cheese if desired.
07 - Drizzle dressing over salads just before serving or pack separately to maintain crispness.
# Expert Suggestions:
01 -
- The dressing stays perfectly crisp when packed separately, so day four tastes just as fresh as day one
- Everything comes together in under 40 minutes, leaving your whole Sunday still wide open
02 -
- I learned the hard way that creamy dressings make everything wilt by day three, so stick with vinaigrettes for anything sitting more than 24 hours
- Letting the chicken rest before slicing is non negotiable, cutting too soon lets all those flavorful juices run onto your cutting board instead of staying in the meat
03 -
- If your chicken breasts are very thick, pound them to an even thickness before grilling for faster, more even cooking
- Marinate the rubbed chicken for 30 minutes before grilling if you have time, it makes a noticeable difference in flavor penetration