Chicken Salad Meal Prep. Healthy, Delicious, and Easy to Make.
Quick to prepare, flavorful, and perfect for meal prep — this Mexican-inspired chicken salad delivers juicy cooked chicken paired with a tangy avocado-yogurt dressing. The dressing adds bright citrus and herb notes and a rich, creamy texture that complements the salad fillings beautifully.
Chicken Salad Meal Prep
Pin Recipe
Ingredients
Avocado Yogurt Dressing
- 1 – Avocado
- ½ Cup (120g) – Natural Greek Yogurt
- 1 ½ Tbsp (30ml) – Red Wine Vinegar
- 1 – Lime, Juiced
- ½ Bunch (10g) – Coriander (Cilantro)
- 2 ½ tsp (1g) – Dried Oregano
- ⅓ Cup (80ml) – Extra Virgin Olive Oil
- Seasoning To Taste
Chicken & Seasoning
- 750g (1.65lbs) – Chicken Breast
- 1 tsp (2.5g) – Onion Powder
- 1 tsp (2.5g) – Garlic Powder
- 1 tsp (2.5g) – Ground Cumin
- 1 tsp (2.5g) – Smoked Paprika
- 1 Tbsp (20ml) – Olive Oil
- Seasoning To Taste
Salad Fillings
- 200g (7.05oz) – Mesclun Lettuce Mix or Lettuce of Choice
- 200g (7.05oz) – Cherry Tomatoes, Quartered
- ½ Bunch (10g) – Coriander (Cilantro)
- 1 Can (400g-14oz) – Corn Kernels, Rinsed
- 1 Can (400g-14oz) – Black Beans, Rinsed
- 1 – Red Onion, Thinly Sliced
- Seasoning To Taste
Instructions
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Preheat the oven to 200°C (390°F).
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In a bowl, combine the chicken with the onion powder, garlic powder, cumin, smoked paprika, olive oil and salt and pepper. Mix well and allow to marinate for at least 30 minutes, or up to 24 hours for more flavor.
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Heat a pan over medium-high heat with a tablespoon of olive oil. Sear the chicken for about 3 minutes per side until browned, then transfer the pan to the oven and bake for 13 minutes. Remove the chicken, let it rest for 10 minutes, and slice into thin strips.
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For the avocado-yogurt dressing, add the avocado, Greek yogurt, red wine vinegar, lime juice, coriander and dried oregano to a blender. Blend on high until smooth, then slowly pour in the extra virgin olive oil with the blender running until the dressing is thick and emulsified. Season to taste and store in an airtight container or squeeze bottle.
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In a large bowl, combine the lettuce, cherry tomatoes, corn, black beans, red onion and chopped coriander. Add the sliced chicken and toss gently. Adjust seasoning if needed.
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Portion the salad into meal-prep containers or bowls and pack the avocado-yogurt dressing on the side. Serve chilled or at room temperature.
Nutrition Guide
The nutrition guide above is an estimate for a single serving based on average values.
Recipe Notes
Chicken Salad Meal Prep Storage Instructions
For best results, store the salad and dressing separately. When kept with the dressing on the side, prepared salads will stay fresh for up to 3 days in the refrigerator. If the dressing is mixed into the salad, consume within a few hours to preserve texture and freshness.
The avocado-yogurt dressing will keep in the refrigerator for up to 5 days when stored in an airtight container. You can also freeze the dressing for up to 6 months; thaw in the fridge and re-emulsify before using.
Watch How To Make The Recipe
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