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Chicken Salad Meal Prep Recipe

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3.9 from 34 reviews

A healthy and easy chicken salad meal prep recipe featuring perfectly seasoned and pan-fried chicken cubes served over a fresh romaine lettuce base with avocado, cucumber, tomatoes, and a homemade honey mustard dressing. Ideal for quick lunches with balanced flavors and nutritious ingredients.

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 (amount to taste)

Instructions

  1. Prepare Chicken: Heat 2 tablespoons of olive oil in a frying pan over medium-high heat. Add 2 teaspoons garlic powder and 1 teaspoon paprika powder, stirring briefly to combine the spices with the oil.
  2. Cook Chicken: Add the 2 pounds of cubed chicken breasts to the pan. Season with sea salt and black pepper according to taste. Cook the chicken for 12-15 minutes, stirring occasionally, until the chicken is fully cooked through and slightly browned.
  3. Make Dressing: In a jar, combine 1/4 cup extra virgin olive oil, 1/4 cup Dijon mustard, 3 tablespoons honey, 3 tablespoons apple cider vinegar, 1 tablespoon freshly squeezed lemon juice, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and chopped dill. Shake well until the dressing is emulsified. Store in the fridge for up to 3 weeks.
  4. Assemble Meal Prep: Divide 8 cups chopped romaine lettuce, 1/2 finely chopped red onion, 1/2 chopped avocado, 1/2 sliced English cucumber, 1 cup halved grape tomatoes, and 4 tablespoons salad seed mix evenly into four food containers.
  5. Add Chicken: Top each container with a quarter of the cooked chicken cubes.
  6. Finish and Store: Drizzle each container with the honey mustard dressing. Store the meal prep containers in the refrigerator for up to 3-4 days. Mix before eating to combine flavors.

Notes

  • Ensure chicken is cooked thoroughly to an internal temperature of 165°F (74°C) for food safety.
  • The dressing can be made in advance and stored in the fridge to simplify meal prep.
  • Feel free to substitute salad seed mix with nuts or seeds of your choice for texture variety.
  • For a low-carb option, omit the honey or reduce the quantity in the dressing.
  • This salad keeps well refrigerated but is best consumed within 3-4 days to maintain freshness.

Find it online: https://recipethrive.com/chicken-salad-meal-prep-recipe/