Description
Say goodbye to limp lettuce and hello to this bold, vibrant chopped chicken salad packed with smoky grilled chicken, black beans, sweet corn, and a ranch drizzle that slaps. It’s hearty, fresh, and crunchy in all the right places—and best of all, it’s made for meal prep. Four flavor-packed lunches in under 30 minutes? That’s what we call a fridge win.
Ingredients
For Chicken:
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2 large chicken breasts (or 2.5–3 cups rotisserie chicken)
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1 tbsp olive oil
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½ tsp each: onion powder, garlic powder, chili powder, cumin, salt
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½ tsp red pepper flakes (optional)
For Salad Base:
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4 cups chopped romaine
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1 cup cherry tomatoes, halved
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½ cup red onion, chopped
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½ red bell pepper, diced
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1 cup corn kernels (drained)
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1 can black beans (rinsed and drained)
To Serve:
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½ cup ranch dressing (Litehouse Homestyle or your favorite)
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½ cup tortilla strips
Instructions
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Season & Cook Chicken
Rub chicken with oil and seasoning blend. Grill or sear over medium-high for 5–6 mins per side until 165°F. Rest 5 mins, then chop. -
Prep Veggies
Chop lettuce, halve tomatoes, dice onion and bell pepper. Rinse beans and corn. -
Assemble
Layer romaine, veggies, corn, and beans in 4 meal prep containers. Top with chopped chicken. -
Pack Separately
Store dressing and tortilla strips in small containers until ready to eat.
Notes
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Dry lettuce well to avoid sogginess.
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Let chicken cool before adding to salad.
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Add avocado or cooked quinoa for extra creaminess or staying power.
- Prep Time: 10 mins
- Cook Time: 15mins
Nutrition
- Calories: 460 Cal
- Fat: 18g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 38g