It can be easy to plan healthy meals, and that’s where salad meal prep comes in. Save time on busy weeknights by knowing which staples to prep the night before, then build an arsenal of insanely tasty salads using those core foods. This is an easy way to maintain your goals for wellness without ever compromising on taste or convenience.
Meal prepping a salad is also your chance to get creative with all sorts of ingredients, not only vibrant veggies but hearty proteins such as grilled chicken or chickpeas. And, with countless variations of salads you can put together, there is no reason your meals won’t be fresh and satisfying. It’s an adaptable system that suits everyone from people learning to cook in the kitchen to experienced home cooks.
In addition to convenience and personalisation, salad meal prep promotes less food waste and a more economical use of grocery money. It will allow you to shop with purpose and actually use up ingredients before they go bad. If you’re trying to eat healthier, save time or streamline your routine, this meal prep is a fantastic way to feed your body throughout the week.
Salad Meal Prep From OohDish!
Chicken & Veggie Salad Meal Prep Bowls
Equipment
- Cutting board
- Chef’s knife
- Mixing bowls
- Measuring Cups & Spoons
- Mason jars or airtight meal prep containers
- Small jar or container for dressing
Ingredients
- For the Salad:
- 2 cups cooked sliced chicken breast
- 4 cups chopped romaine or mixed greens
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 cup shredded carrots
- ½ cup corn fresh or frozen/thawed
- ½ cup cooked quinoa optional
- For the Dressing:
- 3 tbsp olive oil
- 1 tbsp lemon juice or apple cider vinegar
- 1 tsp Dijon mustard
- 1 garlic clove minced
- Salt and pepper to tast
Instructions
- Prepare the ingredients: Chop vegetables, cook your chicken (or use pre-cooked), and let everything cool completely.
- Make the dressing: Add olive oil, lemon juice, mustard, garlic, salt, and pepper to a small jar. Shake well until combined.
- Assemble the bowls: Divide greens among 3–4 containers. Add chicken, tomatoes, cucumbers, carrots, and corn in separate sections to keep the greens crisp.
- Add extras: Spoon quinoa into each bowl if using.
- Store the dressing: Keep dressing in a separate container until ready to eat.
- Serve: When ready, drizzle the dressing over the salad, toss, and enjoy.
Notes
- For best freshness, avoid adding dressing until serving time.
- Swap chicken for chickpeas or tofu for a vegetarian option.
- Use sturdy greens like romaine, kale, or spinach to keep salads crisp for several days.
- These bowls store well in the fridge for up to 4 days.
Share Your Twist!
Have your own favorite variation of this salad meal prep recipe? Whether you swapped in a new dressing, added extra protein, or mixed in unexpected veggies, I’d love to hear how you made it your own. Share your twist in the comments or with a photo—your creativity might inspire someone else’s next meal!