Want to meal prep easily and not tire of your meals by the end of the week? Stick with me, I’ve got 3 flavorful ideas for you, right here!

How To Meal Prep Flavorful Salads – 3 Ways!

You wanna know why I think salads get a really bad wrap? Because when we make them, we often make the same variety over and over again until we can’t look at another piece of darn lettuce. Over the past year, I have fallen in love with eating loaded salads again. And no, by loaded I do not mean topped with piles of cheese, fried chicken, and french fries… (I’m sorry but yuck)

By loaded, I mean stocking up on all of my favorite foods and loading them into a bowl of fresh, crisp and crunchy lettuce. Weird confession: when I have a weekend of indulgence, I CRAVE romaine lettuce topped with salt, lime and olive oil. I should probably look into what that means, but when my body asks, I listen. That’s actually how I was inspired to write this post and these recipes.

I started topping salads that I made for J & I with lime, olive oil, and salt. He is a self-proclaimed ranch dressing JUNKIE. I mean the dude puts it on everything. So, when this simple “dressing” earned his seal of approval, I knew it had to be good enough to share.

Here’s the deal – I’m going to give you three recipes below with exact quantities of each item. If you choose to prep all 3 salads with the quantities that I provide, you’ll have 6 meals prepped for the week! You can easily make a double recipe of any of the salads below; each recipe makes 2 salads. Or, try 1 or 2 to see what you think before prepping the whole shebang.

Time to get a-choppin’

 

FOR EACH SALAD YOU’LL NEED:

Cooked chicken breast – I like to roast up a large batch of Chicken for the week on Sundays

Cooked quinoa – sub roasted sweet potato for Whole30

Lettuce – Romaine, Spinach, Spring Mix – you choose!

Limes

Olive oil

Salt

By using these ingredients, we make sure each salad has a dose of protein, complex carbs, and healthy fat. You’ll just squeeze the lime, drizzle the olive oil and sprinkle the salt over the finished salad which actually creates a really fresh and flavorful dressing. Trust me.

WHAT YOU’LL NEED: Apple Walnut Salad – Makes 2 Salads

1 Large Cooked Chicken Breast (around 6 oz)

2/3 cup of Cooked Quinoa

6 cups of chopped Lettuce

1 Lime

2 tbsp of Olive Oil

¼ – ½ tsp of Salt – to taste

1 Apple -sliced

½ cup of  roughly chopped Walnuts

½ cup of Raisins

WHAT YOU’LL DO:

Get out two bowls or to-go re-sealable containers. Chop your chicken breast into bite-sized pieces and divide it in half. Place chicken into bowls. Divide the quinoa in half and dump 1/3 cup into each bowl. Divide the lettuce, walnuts, apples, and raisins and add to respective bowls. Top each salad with 1 tbsp of olive oil, lime juice from 1/2 of a lime and a pinch or two of salt.

WHAT YOU’LL NEED: Tex-Mex Salad – Makes 2 Salads

1 Large Cooked Chicken Breast (around 6 oz)

2/3 cup of Cooked Quinoa

6 cups of chopped Lettuce

1 Lime

2 tbsp of Olive Oil

¼ – ½ tsp of Salt to taste

1 Tomato – diced

1 Red Pepper – diced

2 tbsp of Greek Yogurt

1 Avocado – diced

WHAT YOU’LL DO:

Get out two bowls or to-go re-sealable containers. Chop your chicken breast into bite-sized pieces and divide it in half. Place chicken into bowls. Divide the quinoa in half and dump 1/3 cup into each bowl. Divide the lettuce, tomato, red pepper, and avocado and add to respective bowls. Top each salad with 1 tbsp of olive oil, 1 tbsp of Greek yogurt, lime juice from 1/2 of a lime and a pinch or two of salt.

WHAT YOU’LL NEED: Tahini Veggie Salad – Makes 2 Salads

1 Large Cooked Chicken Breast (around 6oz)

2/3 cup of Cooked Quinoa

6 cups of chopped Lettuce

1 Lime

2 tbsp of Olive Oil

¼ – ½ tsp of Salt to taste

2 tbsp of Tahini

1 Apple – sliced

½ cup of roughly chopped Almonds

½ cup of chopped Carrots

WHAT YOU’LL DO:

Get out two bowls or to-go re-sealable containers. Chop your chicken breast into bite-sized pieces and divide it in half. Place chicken into bowls. Divide the quinoa in half and dump 1/3 cup into each bowl. Divide the lettuce, walnuts, apples, almonds and carrots and add to respective bowls. Top each salad with 1 tbsp of olive oil, 1 tbsp of tahini, lime juice from 1/2 of a lime and a pinch or two of salt.

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xoxx,

Miss AK