Southwestern Chopped Chicken Salad (Meal Prep)

Southwestern Chopped Chicken Salad (Meal Prep)

from sweetpeasandsaffron.com
40 min
4 servings

This southwestern chopped chicken salad is going to be your new favorite work lunch!  Prep ahead on the weekend and when you're ready to serve, drizzle with ranch and sprinkle with tortilla strips.

Ingredients

  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 2 large chicken breasts (12-14 oz)
  • 4 cups romaine lettuce (chopped into bite-sized pieces)
  • 1 cup cherry tomatoes (halved)
  • 1/2 cup red onions (chopped)
  • 1/2 red bell pepper (chopped)
  • 1 cup corn kernels (drained and rinsed)
  • 19 oz can of black beans (drained & rinsed)
  • Litehouse Homestyle Ranch Dressing (roughly 1/2 cup; 2 tablespoons per lunch bowl)
  • 1/2 cup tortilla strips

Directions

  1. 1

    Heat oven to 425°.

  2. 2

    Mix together all spices.

  3. 3

    Place chicken breasts in a small baking dish and drizzle with olive oil. Sprinkle with spice mixture, turn chicken over and sprinkle the other side until coated.

  4. 4

    Bake in the pre-heated oven for 10 minutes, flip, and bake for another 10-15 minutes, until cooked through.

  5. 5

    Allow to rest at least 10 minutes before chopping into cubes.

  6. 6

    Divide all salad ingredients amongst four meal prep containers (2 cup capacity). Top with chicken.

  7. 7

    Store in the fridge for up to 4 days.

  8. 8

    To ServeDump the contents out into a large bowl, toss with roughly 2 tablespoons of Litehouse Homestyle Ranch Dressing, and sprinkle with tortilla strips.