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Chicken & Veggie Salad Meal Prep Bowls

These fresh and flavorful salad meal prep bowls are perfect for a healthy, grab-and-go lunch throughout the week. Packed with lean protein, crisp vegetables, and a light homemade dressing, they stay fresh for days and make eating balanced meals easy and enjoyable.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

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

Equipment

  • Cutting board
  • Chef’s knife
  • Mixing bowls
  • Measuring Cups & Spoons
  • Mason jars or airtight meal prep containers
  • Small jar or container for dressing

Method
 

  1. Prepare the ingredients: Chop vegetables, cook your chicken (or use pre-cooked), and let everything cool completely.
  2. Make the dressing: Add olive oil, lemon juice, mustard, garlic, salt, and pepper to a small jar. Shake well until combined.
  3. Assemble the bowls: Divide greens among 3–4 containers. Add chicken, tomatoes, cucumbers, carrots, and corn in separate sections to keep the greens crisp.
  4. Add extras: Spoon quinoa into each bowl if using.
  5. Store the dressing: Keep dressing in a separate container until ready to eat.
  6. 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.