Hey guys! For this week’s meal prep edition, I’m giving you a little treat! Not only am I sharing my meal prep from this week, but this one comes in the form of a recipe! I have been craving a big hearty salad, so I decided to make one for my lunches all week. This salad is healthy and full of flavor! And the bonus is that I also made my own dressing and I’m sharing that too. The recipes are at the bottom of the post. I hope you try it!
Skinny Southwestern Chicken Salad with Cilantro Lime Vinaigrette
This salad is full of southwestern flavors. It has tons of protein and is low in calories. I started by marinating my chicken. I mixed up the marinade and threw it all into a ziplock bag and put it in the fridge for about 6 hours.
(I would say to let it marinate at least 2 hours.)
Then I grilled it until the insides were done. I let it sit and cool before I cut it up.
While it was cooling, I washed, dried, and chopped up my romaine lettuce.
I drained and rinsed a can of corn and threw it in a skillet. I let it cook over medium heat until the pieces were starting to turn brown.
I also drained and rinsed a can of black beans.
Then I roasted a red pepper. I put it on a cookie sheet lined with foil and drizzled some olive oil on it. Normally I would roast it whole, but I had already cut it up before I decided that I wanted to roast it. I put it in a 400 degree oven for 30 minutes. The skin was soft and starting to turn black.
Once the chicken and red pepper were cool I chopped them up and then it was time to start building the salads.
I put around 2 cups of romaine lettuce into each container. Then I added the chicken, ¼ cup of black beans, ¼ cup of corn, 2 tablespoons of red peppers, and 2 tablespoons of avocado. (I will add the avocado each morning so it doesn’t brown.) Then I garnished it with cilantro. I love cilantro and can’t get enough!
Once the salads were done, I made the dressing. I put all of the ingredients into the blender and blended until they combined. I poured the dressing into a mason jar and stored it in the refrigerator.
Simple, quick, and delicious! This will definitely be going into my rotation of lunches! I may even start making this for dinner.
This recipe makes 6 servings:
For the marinade:
3 tablespoons olive oil
½ cup fresh squeezed lime juice
4 tablespoons fresh chopped cilantro
2 garlic cloves, minced
1 teaspoon brown sugar
1 teaspoon red chili flakes
½ teaspoon ground cumin
1 teaspoon salt
Whisk all ingredients together in a mixing bowl. Place chicken in a plastic baggie and pour mixture over chicken. Once bag is closed, shake to coat chicken.
1 pound boneless, skinless chicken breasts
1 can black beans
1 can sweet corn
1 red pepper
¼ cup olive oil
¼ cup balsamic vinegar
1 tablespoon honey
½ cup fresh squeezed lime juice
¼ cup cilantro (or small handful)
2 garlic cloves
1 small jalapeno pepper (optional)
Put all ingredients into a blender and mix well. Store in the refrigerator in an airtight container. (I used a mason jar.)
*The dressing makes 8 servings if you use 2 tablespoons as a serving size.*
Serving size – 1 salad
Carbs 22.5 g
Protein 33.7 g
Serving size – 2 tablespoons
Carbs 3.9 g
Along with prepping lunches, I planned out my breakfasts and snacks too.
Breakfast: Dannon Light and Fit Greek Yogurt, small banana, Special K cereal
Snacks: apples, blueberries, carrots, turkey sticks, granola bars
Are you a cilantro fan??