Chicken Salad Meal Prep (Print Version)
# Ingredients:
→ Chicken
01 -
2 tbsp olive oil
02 -
2 tsp garlic powder
03 -
1 tsp paprika powder
04 -
2 lbs chicken breasts, skinless, boneless (cut into 1-inch cubes)
05 -
sea salt and black pepper to taste
→ Salad
06 -
8 cups romaine lettuce, chopped
07 -
1/2 red onion, finely chopped
08 -
1/2 avocado, chopped
09 -
1/2 English cucumber, sliced
10 -
1 cup grape tomatoes, halved
11 -
4 tbsp salad seed mix
→ Honey Mustard Dressing
12 -
1/4 cup extra virgin olive oil
13 -
1/4 cup Dijon mustard
14 -
3 tbsp honey
15 -
3 tbsp apple cider vinegar
16 -
1 tbsp lemon juice, freshly squeezed
17 -
1/4 tsp salt
18 -
1/4 tsp ground black pepper
19 -
chopped dill
# Instructions:
01 -
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.
02 -
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.
03 -
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.