Balsamic Chicken Salad

Balsamic Chicken Salad Meal Prep Recipe

Overview

Transform your meal prep routine with this delicious Balsamic Chicken Salad! It’s perfect for busy weeks, offering ease and flavor. With time-saving strategies and storage tips, you’ll have a nutritious meal ready in no time.

Prep Tips

1. Batch Dressing: Prepare the balsamic vinaigrette and store it in a mason jar in the fridge for up to a week. This saves time each day and enhances the salad’s flavor.

2. Marinate Chicken Ahead: Marinate the chicken thighs in the dressing for 1-4 hours before cooking. This not only infuses flavor but also allows the chicken to absorb the dressing’s goodness.

3. Cook in Batches: Grill or pan-sear several chicken thighs at once. Once cooled, you can slice or shred them for use throughout the week.

4. Vegetable Prep: Chop and store all veggies—lettuce, tomatoes, cucumbers, avocado, and onions—up to 2 days in advance. Use airtight containers to keep them fresh.

5. Combine Quickly: When ready to eat, simply toss together the salad ingredients with the marinated chicken and dressing. This reduces the rush during meal times.

Storage Options

• Containers: Use glass or BPA-free plastic containers with lids for optimal freshness. Stackable containers work great for separating different components (like chicken, veggies, and dressing) if you prefer to keep them separate until serving.

• Portion Sizes: Consider prepping in individual portions to make grab-and-go lunches easy. Each portion can include a serving of chicken, veggies, and a small container of dressing.

Ingredients

For the Chicken:

• 2 lbs boneless, skinless chicken thighs
• 2 tsp chopped fresh thyme
• 1 tsp onion powder
• ½ tsp garlic powder
• 1 tbsp vegetable oil
• Kosher salt and black pepper (to taste)
• 2 ears corn, grilled and cut off the cob
• 4 slices bacon, cooked and crumbled
• 1 head romaine lettuce, shredded
• 1 avocado, diced
• 1½ cups cherry tomatoes, halved
• 2 Persian cucumbers, diced
• ½ cup sliced red onion
• ⅓ cup fresh basil leaves

For the Balsamic Vinaigrette:

• ½ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• 1 small shallot, minced
• 1 clove garlic, finely grated
• 1½ tbsp Dijon mustard
• 1 tbsp honey (to taste)
• Kosher salt and black pepper (to taste)

Instructions

1. Marinate Chicken: Combine chicken, thyme, onion powder, garlic powder, and reserved balsamic vinaigrette in a large zip-top bag or bowl. Marinate for 1-4 hours. Drain excess marinade before cooking.

2. Cook Chicken: Preheat your grill or skillet over medium heat. Brush chicken with vegetable oil, season with salt and pepper, and grill for about 10 minutes until cooked through. Allow to cool, then slice or shred.

3. Bacon: Cook bacon in a skillet until crispy, then drain on paper towels.

4. Assemble Salad: In a large bowl, combine romaine lettuce, grilled chicken, corn, bacon, avocado, tomatoes, cucumbers, red onion, and basil. Drizzle with balsamic vinaigrette, toss to combine, and serve.

Meal Prep Execution

By breaking down your steps—making the dressing one day, marinating the chicken the next, and assembling the salad when ready—you create a streamlined process that minimizes cooking time during the week. Enjoy your Balsamic Chicken Salad throughout the week in freshly prepped servings!