Chicken Salad Meal Prep. Healthy Delicious And Easy To Make.
Quick, easy, and highly delicious Mexican chicken salad meal prep. The chicken is juicy and works fantastic in a salad like this. The tangy avocado yogurt dressing is the perfect addition to this salad, adding so much flavour and a delicious creamy texture.
Chicken Salad Meal Prep
Ingredients
Avocado Yogurt Dressing
- 1 Avocado
- 125 g Natural Greek Yogurt
- 22.5 ml Red Wine Vinegar
- 1 Lime Juiced
- 10 g Coriander (Cilantro)
- 3 g Dried Oregano
- 80 ml Extra Virgin Olive Oil
- Salt & Pepper
Chicken & Seasoning
- 750 g Chicken Breast Diced or Sliced
- 4 g Onion Powder
- 4 g Garlic Powder
- 4 g Ground Cumin
- 4 g Smoked Paprika
- 15 ml Olive Oil
- Salt & Pepper
Salad Fillings
- 200 g Lettuce Mix
- 200 g Cherry Tomatoes Halved or Quartered
- 10 g Coriander (Cilantro)
- 14 oz Corn Kernels Drained & Rinsed
- 14 oz Black Beans Drained & Rinsed
- 1 Red Onion Sliced
- Salt & Pepper
Method
- Preheat the oven to 200°C (390°F).
- In a mixing bowl, add the chicken and seasonings, mix well, and let marinate for 30 minutes up to 24 hours.
- Place a pan over medium-high heat, add the olive oil, and once hot, sear the chicken for 3 minutes on each side. Transfer the pan to the preheated oven and bake for 13 minutes, or until cooked through to an internal temperature of 74°C (165°F). Remove and rest for 10 minutes, then slice into thin strips.
- To make the avocado yogurt dressing, place all of the ingredients except the oil into a blender and blend on high speed until smooth. While the blender is still running, slowly pour in the extra virgin olive oil until smooth and thick. Portion into airtight containers or a squeezy bottle.
- Place all the remaining salad ingredients into a large mixing bowl, add the sliced chicken, and mix well. Check the seasoning.
- Portion the salad into meal prep containers or bowls, depending on how you'd like to serve it. Serve alongside the avocado yogurt dressing.
Chef's Tips
Don't skip resting the chicken the full 10 minutes before slicing — cutting into it too early lets the juices run out, leaving the meat drier in the salad.Pour the olive oil in slowly while the blender is running for the dressing — adding it all at once can cause it to split instead of emulsifying into a smooth, thick consistency.Keep the dressing separate from the salad until you're ready to eat — tossing it through ahead of time will wilt the lettuce and make the salad soggy by the next day.
Storage & Reheating
This salad is best assembled fresh, but the components can be prepped ahead and stored separately for up to 4 days in the fridge — keep the dressing, chicken, and fresh salad ingredients in separate airtight containers, and combine just before eating to stop the lettuce wilting and going soggy. The chicken can be enjoyed cold straight from the fridge, or reheated gently in the microwave or a pan if you prefer it warm. Not recommended for freezing — the avocado in the dressing will discolour and separate, and the fresh salad vegetables won't hold their texture once thawed.
Serving 500gCalories 585kcalCarbohydrates 46.8gProtein 47.8gFat 24.7gSaturated Fat 3.8gPolyunsaturated Fat 3.64gMonounsaturated Fat 24.9gCholesterol 110.8mgSodium 437.5mgPotassium 1485.2mgFiber 14.6gSugar 6.5gVitamin A 716.03IUVitamin C 20.69mgCalcium 141.3mgIron 4.5mg
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Chicken Salad Meal Prep Storage Instructions
These salads can only be stored if the dressing is on the side. They will last up to 3 days. If the sauce is on the salad, it will only last a few hours.
The avocado yogurt sauce can be stored in the fridge for up to 5 days and frozen for up to 6 months, both held in an airtight container.
Watch How To Make The Recipe
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