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.
Author:cookingbycarla
Prep Time:20 min
Cook Time:10 min
Total Time:30 min
Yield:4 servings 1x
Category:Lunch
Method:Assembly
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
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
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.
Assemble the bowls: Divide the romaine lettuce evenly among four meal prep containers.
Layer the ingredients: Top the lettuce in each container with equal portions of cooked quinoa, shredded chicken, black beans, and thawed corn.
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.
Store: Seal the containers tightly and refrigerate for up to 4 days.
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.