Go Back

Chicken Taco Salad Meal Prep - Fresh, Flavorful, and Ready for the Week

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs
  • Spices: Chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper
  • Citrus and oil: 2 limes, olive oil (or avocado oil)
  • Greens: 2 large heads romaine or a mix of romaine and shredded cabbage
  • Veggies: 1 red bell pepper, 1 small red onion, 1 pint cherry tomatoes, 1–2 jalapeños (optional), 1 cucumber (optional)
  • Beans and corn: 1 can black beans, 1 cup corn (frozen, canned, or grilled)
  • Extras: Fresh cilantro, tortilla strips or crushed tortilla chips, shredded cheddar or cotija (optional)
  • For the dressing: Greek yogurt, mayonnaise (or use all yogurt), lime juice, honey or agave, hot sauce, salt, pepper, and a splash of water
  • Optional add-ons at serving: Avocado, salsa, pickled jalapeños, fresh lime wedges

Method
 

  1. Mix the taco seasoning. In a small bowl, combine 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Adjust heat with cayenne if you like.
  2. Season the chicken. Pat chicken dry. Drizzle with 1 tablespoon olive oil, sprinkle the seasoning all over, and squeeze half a lime on top. Toss to coat and let it sit 10–15 minutes while you prep the veggies.
  3. Cook the chicken. Grill, pan-sear, or bake. For stovetop: heat 1 tablespoon oil over medium-high, cook 5–7 minutes per side until the internal temperature hits 165°F. Rest 5 minutes, then slice or dice.
  4. Prep the salad base. Chop romaine into bite-size pieces and spin dry. For extra crunch and longevity, mix in 1–2 cups shredded cabbage.
  5. Chop the veggies. Halve cherry tomatoes, dice red bell pepper, thinly slice red onion, and mince jalapeño (seeds removed for mild heat). If using cucumber, dice it but plan to add it the day you eat for max crunch.
  6. Rinse beans and prep corn. Drain and rinse the black beans. If using frozen corn, thaw it; if using canned, drain; if you have time, char corn in a hot skillet for extra flavor.
  7. Make the creamy lime dressing. Whisk 1/2 cup Greek yogurt, 2 tablespoons mayo, juice of 1 lime, 1–2 teaspoons honey, a few dashes hot sauce, 1/4 teaspoon salt, and black pepper. Thin with water to a pourable consistency. Taste and adjust lime, salt, or heat.
  8. Assemble for meal prep. Use 4 containers. Layer in this order: beans and corn on the bottom, then chicken, then bell pepper and onion. Keep lettuce and tomatoes in a separate compartment or container if possible. Portion dressing into small lidded cups.
  9. Pack the crunchy stuff separately. Keep tortilla strips and any cheese in separate bags. Add them right before eating so they don’t get soggy.
  10. Store and serve. Refrigerate up to 4 days. When ready to eat, add lettuce, tomatoes, avocado slices, crunchies, and drizzle dressing. Squeeze fresh lime and sprinkle cilantro on top.