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Ultimate Meal Prep High Protein Chicken Salad Bowls

A vibrant bowl of high protein salad featuring shredded chicken, black beans, corn, and cherry tomatoes with an orange dressing.

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Prepare this satisfying, high protein chicken salad bowl for easy, healthy lunches that last all week. This recipe provides substantial protein to keep you full longer.

Ingredients

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  • 2 cups cooked, shredded chicken breast
  • 1 cup cooked quinoa
  • 1 cup black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 large avocado, diced
  • 1 cup cherry tomatoes, halved
  • 4 cups chopped romaine lettuce
  • 1/4 cup chopped fresh cilantro
  • For the Chipotle-Lime Dressing:
  • 1/2 cup plain Greek yogurt (or vegan sour cream)
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • Salt and pepper to taste

Instructions

  1. Prepare the dressing: In a small bowl, whisk together the Greek yogurt, lime juice, olive oil, chili powder, cumin, smoked paprika, salt, and pepper until smooth. Set aside.
  2. Assemble the bowls: Divide the romaine lettuce evenly among four meal prep containers.
  3. Layer the ingredients: Top the lettuce in each container with equal portions of cooked quinoa, shredded chicken, black beans, and thawed corn.
  4. Add fresh components: Place the diced avocado and halved cherry tomatoes in a separate small compartment or on top of the salad, keeping them separate until serving if possible to prevent sogginess.
  5. Store: Seal the containers tightly and refrigerate for up to 4 days.
  6. Serve: When ready to eat, drizzle the desired amount of chipotle-lime dressing over the salad and toss gently. Top with fresh cilantro.

Notes

  • For a vegan option, substitute the chicken with 2 cups of crumbled extra-firm tofu or chickpeas, and use vegan sour cream in the dressing.
  • This recipe is naturally gluten-free.
  • To maximize freshness for meal prep, store the dressing separately from the salad components.

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