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I’m here to tell you that salads CAN be delicious, and this chicken fajita salad proves that! It’s fresh, loaded (…& I mean LOADED) with flavor, and high in protein. It’s similar to my reader-favorite Mediterranean grilled chicken salad, but with a Mexican-inspired marinade instead. And I actually stole the cilantro-lime dressing recipe from my steak salad, but shhh don’t tell anyone! I swear it’s just as incredible in this fajita salad too.

ALSO, you guys know I’m obsessed with meal prep, so I made sure this salad could also be easily meal prepped! To do that, I assemble and divide the salads between four food storage containers. Then, I make the cilantro-lime dressing and store it in a separate jar. When I’m ready to eat, I simply remove one of my meal prepped fajita salads from the fringe, toss it in some dressing, then enjoy! So easy and SO. DAMN. DELICIOUS.

close up image of chicken fajita salad in a bowl.

What You’ll Need to Make Chicken Fajita Salad with Cilantro-Lime Dressing

Chicken Marinade: The marinade infuses the chicken with bold flavors, so don’t rush this step; allow the chicken to marinate for at least 30 minutes to maximize taste.

Chicken Cutlets: Opt for boneless, skinless chicken breast cutlets for quicker cooking, or butterfly regular chicken breasts to ensure even thickness and faster grilling!

Bell Peppers: For added smokiness, grill the bell peppers alongside the chicken or use a cast-iron skillet for a charred flavor.

Pumpkin Seeds: Roasted pumpkin seeds provide a delightful crunch and keep this salad recipe gluten-free. However, feel free to swap them out for toasted almonds or crispy tortilla strips if you’d like.

Cilantro-Lime Dressing: Customize the dressing’s sweetness by adjusting the honey or maple syrup according to your taste preference. You can also add all dressing ingredients to a blender (no need to chop the cilantro or garlic if you do) then blend until smooth!

chicken fajita salad with cilantro lime dressing in a bowl.

Tips and Tricks

  • Don’t overcrowd the skillet when cooking the chicken to ensure even browning and avoid steaming.
  • For extra flavor, grill the chicken instead of pan-searing it! I love doing this in the summertime – easier cleanup, and super delicious.
  • Make extra dressing—it’s versatile and adds incredible flavor to other salads or grilled veggies! Or, skip the dressing altogether and use your favorite store-bought dressing for an even easier meal.
  • Feel free to customize this salad based on what you love! Not a fan of chicken? Marinate and cook steak instead. Or if you want to add a little cheese, go right ahead!

Chicken Fajita Salad with Cilantro-Lime Dressing

5 from 1 vote
Recipe by Samantha Course: MainCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

Elevate your salad game with this fresh and flavorful chicken fajita salad! Marinated chicken, sauteed peppers and onions, crisp romaine lettuce, and a quick homemade cilantro-lime dressing. This salad is bursting with delicious flavor!

Ingredients

  • For the marinade:
  • 2 tablespoons olive oil

  • 2 tablespoons lime juice

  • 1 tablespoon chili powder

  • 1/2 tablespoon cumin

  • 1 teaspoon garlic powder

  • 1 teaspoon smoked paprika, or regular paprika

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

  • For the salad:
  • 4 boneless and skinless chicken breast cutlets, or 2 chicken breasts sliced horizontally to create 4 chicken cutlets

  • 1/2 yellow onion, peeled and sliced

  • 1/2 red bell pepper, cored and sliced

  • 1/2 yellow bell pepper, cored and sliced

  • 1/2 green bell pepper, cored and sliced

  • 5 cups romaine lettuce, chopped

  • 1 pint cherry tomatoes, halved

  • 2 avocados, clised

  • 1/2 cup roasted pumpkin seeds (pepitas)

  • For the cilantro-lime dressing:
  • 1/2 cup fresh cilantro, finely chopped

  • 1/2 cup olive oil

  • 1/4 cup lime juice

  • 1 tablespoon honey or maple syrup

  • 1 garlic clove, peeled and minced

  • 1/2 teaspoon onion powder

  • pinch of red pepper flakes, optional

Directions

  • Whisk marinade ingredients together in a large bowl, then add in the chicken breasts. Coat the chicken in the marinade, then cover and let it sit while you prep the rest of your salad.
  • Place a large skillet over medium-high heat. Add about a teaspoon of oil to the skillet, then add in the sliced onion and peppers. Cook the peppers and onions for about 3-5 minutes, or until cooked to your liking. Remove the peppers and onions from the skillet and set aside.
  • Return your skillet to medium-high heat, then add the chicken cutlets to the skillet. Cook chicken for about 5 minutes per side, or until a meat thermometer inserted into the chicken reads 165° Fahrenheit. Remove chicken from the skillet and let it rest on a cutting board for a few minutes before slicing.
  • Now, make the cilantro-lime dressing by adding all dressing ingredients to a small bowl and whisking together to combine.
  • Assemble the salad by placing the chopped lettuce, cherry tomatoes, cooked peppers and onions, cooked then sliced chicken, avocado, and pumpkin seeds to a large bowl. Drizzle the cilantro-lime dressing over the salad and toss to combine. Serve immediately or, meal prep this salad ahead of time by storing the dressing separately. Then, right before serving, pour dressing over the salad and enjoy!

Recipe Video

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Hey there, lunch lovers! Are you tired of sad desk lunches or last-minute takeout decisions? We’ve got the solution – a scrumptious, healthy Meal Prep Chicken Salad Lunch Box that’ll have your coworkers drooling and your taste buds doing the happy dance. So, dust off those meal prep containers and let’s dive into lunchtime bliss!

meal prep chicken salad lunch boxes with crackers on the side.

For more meal prep recipes, purchase my ULTIMATE Meal Prep E-Book for just $5 HERE!

What You’ll Need to Make Chicken Salad

Chicken Breast: The star of the show! Opt for boneless, skinless chicken breasts for a lean and protein-packed salad.

Mayonnaise: Go light or use a healthier mayo option if you’re watching your calories. It’s the creamy base that ties everything together. I used Sir Kensington’s Avocado Oil Mayonnaise in my chicken salad.

Pecans or Walnuts: These crunchy nuts add a delightful texture and a hint of nutty flavor to your chicken salad. Choose your favorite!

Fresh Tarragon: Don’t skip this herbaceous gem! Fresh tarragon elevates the flavors to a whole new level.

Lemon Juice: A squeeze of fresh lemon juice provides that zesty kick that makes your taste buds sing.

chicken salad being scooped up with a cracker.

Click HERE for a link to the meal prep lunch boxes I use in this recipe!

Tips and Tricks

  • The Perfect Chicken: Start with perfectly cooked chicken. You can poach it, grill it, or even use rotisserie chicken if you’re short on time. The key is to make sure it’s cooked through but still juicy. Overcooked chicken makes for a dry salad, and we don’t want that!
  • Balance is Key: Play around with the mayo-to-chicken ratio to suit your taste. Some like it creamy, while others prefer a lighter touch. You’re the boss of your lunchbox, so adjust to your heart’s content.
  • Prep for Success: This chicken salad is an MVP in meal prep. Make a big batch on Sunday and portion it into containers for the week. It stays fresh in the fridge, making lunchtime a breeze. Just be sure to keep the nuts separate until you’re ready to dive in to maintain that satisfying crunch.

Meal Prep Chicken Salad Lunch Boxes

5 from 1 vote
Recipe by Samantha Course: LunchDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes
Total time

25

minutes

Hey there, lunch lovers! Are you tired of sad desk lunches or last-minute takeout decisions? We’ve got the solution – a scrumptious, healthy Meal Prep Chicken Salad Lunch Box that’ll have your coworkers drooling and your taste buds doing the happy dance. So, dust off those meal prep containers and let’s dive into lunchtime bliss!

Ingredients

  • For the chicken salad:
  • 1 1/2 pounds boneless and skinless chicken breast

  • 1 cup mayonnaise

  • 1 tablespoon Dijon mustard

  • 2 celery stalks, diced

  • 1/2 cup pecans or walnuts, chopped

  • 1/4 cup red onion, finely chopped

  • 2 tablespoons fresh parsley, chopped

  • 1 tablespoon fresh tarragon, chopped

  • 1 lemon, juiced

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • For the lunch boxes:
  • crackers, I used gluten-free crackers

  • cucumbers or carrots, sliced

  • fruit, such as grapes or berries

  • nuts, such as almonds

Directions

  • Place chicken breasts in a wide pot or deep skillet, then pour in enough water until chicken is completely submerged in water.
  • Bring pot to a boil, then reduce to a simmer and cover with a lid. Cook for 10-12 minutes, or until chicken is cooked through.
  • Remove chicken from the water, then place on a cutting board and either chop the chicken into cubes or shred the chicken with two forks.
  • Place chopped or shredded chicken into a large bowl and let cool completely.
  • Once cool, add in all remaining chicken salad ingredients. Mix everything together until well combined.
  • For the lunch boxes:
  • Add the chicken salad to the lunch boxes along with the veggies, fruit, and nuts. Then, store the crackers separately.
  • Store the chicken salad lunch boxes in the fridge for up to 4 days, and store the crackers separately at room temperature.

Recipe Video

Notes

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Say goodbye to boring lunches and hello to lunchtime bliss with our Meal Prep Chicken Salad Lunch Boxes! It’s the perfect blend of protein, flavor, and convenience. Plus, with our handy tips and tricks, you’ll be the lunchtime hero of your office.

So, go ahead, whip up a batch, and let your taste buds savor the deliciousness. Your coworkers will be envious, and your taste buds will be thanking you. Happy meal prepping!

Interest In More Meal Prep Recipes? Check These Out!

Seriously flavorful and delicious restaurant-style hunan chicken! Bites of tender chicken and stir-fried veggies tossed in a savory hunan sauce. Super quick and easy to make, ready in just 15 minutes!

overhead image of hunan chicken in a skillet with sesame seeds and sliced green onion on top.

What is Hunan Chicken?

Hunan Chicken is a healthy, popular Chinese-American dish made with pieces of tender chicken stir fried with veggies and tossed in a tangy, sweet, and spicy sauce. This dish originates from the Hunan province of China and is traditionally hot, spicy and loaded with chilies. In this Hunan Chicken recipe, you can control the spice level by adding as much chili paste as you like.

close-up image of hunan chicken in a skillet.

What You’ll Need To Make Hunan Chicken

Chicken Breasts – This dinner recipe starts with one to two pounds of boneless and skinless chicken breast. To prepare them, start by patting each chicken breast dry with a paper towel, then thinly slice them into bite-sized pieces. Once cut, season them well with salt and black pepper, before coating in corn starch, then stir-frying!

Corn Starch – Coating this hunan chicken in corn starch before cooking will help each piece cook up a whole lot crispier and delicious! However, if you don’t have corn starch, you can certainly use arrowroot starch or tapioca starch instead. And if you’d like to cut down on the amount of corn starch, you can leave it off the chicken pieces, and instead add just a tablespoon of starch to the sauce ingredients. You’ll need at least a tiny bit of starch in this recipe, to help thicken up the sauce.

Soy Sauce – Any kind of soy sauce you’d like will work! If gluten-free, be sure to use tamari instead of soy sauce. Tamari is the gluten-free equivalent to soy sauce. Or, for a healthier option, use 1/3 cup of coconut aminos instead.

Fish Sauce – Most hunan chicken recipes are made with oyster sauce, which is a thick, dark sauce made of soy sauce, oyster extract, and sugar (lots of sugar!). So to make this classic recipe just a bit healthier, I swapped out the oyster sauce for a tablespoons of honey, plus a teaspoon of fish sauce. The honey helps to sweeten things up, and the fish sauce gives this dish its signature briny flavor. I also figured, while neither oyster or fish sauce are super common in most kitchens, fish sauce would be a bit easier to get your hands on!

hunan chicken on a plate over rice.

Tips and Tricks

  • If you have a wok, use it! Wok’s cook quickly, and heat to a higher temperature, which is perfect for this stir-fry recipe. However, if you don’t own a wok (it’s ok, I don’t either), use either a large stainless steel or cast-iron pan instead.
  • Once done, if the sauce isn’t as thick as you’d like it to be, then add in some corn starch. But don’t simply add the corn starch in by itself. Instead, whisk 1 tablespoon of corn starch with 1 tablespoon of water in a small bowl until dissolved. Then, pour that corn starch slurry into your sauce and give it 2-3 more minutes to thicken.
  • Serve this hunan chicken however you’d like! I enjoyed mine over cauliflower rice for an extra healthy meal. Though it also tastes delicious over white rice, brown rice, or even quinoa!

Adjust This Recipe To Your Dietary Needs

Make it Paleo: Turn this into a paleo chicken stir-fry by using tapioca starch instead of corn starch, and coconut aminos in place of the soy sauce.

Make it Vegan: Make a hunan tofu by replacing the chicken breasts with a large block of extra-firm tofu, cut into 2-inch cubes! Also, leave out the fish sauce, and replace the honey with maple syrup.

Hunan Chicken

5 from 4 votes
Recipe by Samantha Course: MainCuisine: ChineseDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

Seriously flavorful and delicious restaurant-style hunan chicken! Bites of tender chicken and stir-fried veggies tossed in a savory hunan sauce. Super quick and easy to make, ready in just 15 minutes!

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into strips

  • salt and black pepper, to taste

  • 1/4 cup corn starch, or tapioca starch

  • 2 tablespoons avocado oil

  • 1 cup broccoli florets

  • 1 red bell pepper, sliced

  • 1 zucchini, sliced

  • For the hunan sauce:
  • 1/2 cup chicken or vegetable broth

  • 1/3 cup soy sauce, or tamari if gluten-free

  • 1-2 tablespoons chili paste

  • 1 tablespoon rice vinegar

  • 1 tablespoon honey

  • 1 teaspoon fish sauce

  • 1 teaspoon sesame oil, optional

Directions

  • Season chicken with salt and pepper, then toss in a bowl with corn starch until evenly coated.
  • Heat avocado oil in a large skillet over medium-high heat, cook chicken 2-3 minutes per side or golden brown and cooked through. Remove chicken from skillet and set aside.
  • Add broccoli, bell pepper, and zucchini to skillet – sauté for 5-6 minutes or until tender, but still crisp.
  • While veggies cook, whisk together all sauce ingredients in a small bowl.
  • Add cooked chicken back into skillet along with the sauce, reduce heat to low and cook for a few minutes or until sauce has thickened.

Recipe Video

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Mediterranean grilled chicken salad loaded with fresh veggies and finished off with a simple lemon Dijon dressing! Meal prep this healthy salad ahead of a busy week, or throw together for a quick, wholesome dinner. This easy and delicious meal comes together in just 20 minutes.

lemon dijon dressing being poured over mediterranean grilled chicken salad.

What You’ll Need to Make Mediterranean Grilled Chicken Salad

Chicken Breasts – Take either two large chicken breasts and slice then into four thin cutlets, or buy four pre-sliced chicken cutlets from the store. A thinner piece of chicken cooks up faster, and locks in more flavor than whole chicken breasts.

Dried Oregano – This dried herb is commonly found in mediterranean recipes, which is exactly why we use it on both the chicken and in the dressing. If you don’t have any dried oregano in your pantry, I highly recommend you get some. It adds tons of delicious flavor to this salad recipe!

Lemon Juice – Fresh lemon juice tastes incredible in this lemon Dijon dressing. However, if you don’t have lemon juice, you can replace it with an equal amount of red wine vinegar.

Feta Cheese – Feta is perfectly salty and creamy in this grilled chicken salad. Add as much to your salad as your heart (or tastebuds) desire. Or, if you don’t like feta, you can use crumbled goat cheese instead.

Fresh Mint – Just a little bit of fresh mint takes this easy salad recipe over the top! Mint is another ingredient commonly found in Mediterranean recipes, and brings out the fresh flavors in this dish. Never tried mint in a salad before? Just trust me, it’s so so so good! But if you simply don’t like mint, try fresh chopped parsley instead.

close-up image of mediterranean grilled chicken salad in a bowl.

How to Grill Chicken

  • Start by seasoning your chicken very well with salt, black pepper, dried oregano, and garlic powder.
  • Preheat your grill to medium-high heat, or around 400° Fahrenheit.
  • Once preheated, place the chicken on the grill and leave to cook, without touching it, for about 4-6 minutes.
  • Then, flip each chicken breast, and cook for an additional 4-6 minutes on the other side.
  • Remove chicken from the grill and let rest on a cutting board while you prepare the rest of your grilled chicken salad.
mediterranean grilled chicken salad in a bowl with lemon dijon dressing on the side.

Adjust This Recipe to Your Dietary Needs

Make it Dairy-Free: Either leave out the feta, or use your favorite non-dairy feta.I highly recommend this VioLife Vegan Feta – it’s delicious!

Make it Vegan: For a vegan summer salad recipe, take the dairy-free option above, then replace the grilled chicken with either grilled tofu or grilled cauliflower steaks.

Mediterranean Grilled Chicken Salad

0 from 0 votes
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

Mediterranean grilled chicken salad loaded with fresh veggies and finished off with a simple lemon Dijon dressing! Meal prep this healthy salad ahead of a busy week, or throw together for a quick, wholesome dinner. This easy and delicious meal comes together in just 20 minutes.

Ingredients

  • For the chicken:
  • 1-2 pounds boneless skinless chicken breasts, cut or pounded thin

  • salt and black pepper, to taste

  • 1 teaspoon dried oregano

  • 1 teaspoon garlic powder

  • For the lemon Dijon dressing:
  • 1/2 cup olive oil

  • 1/4 cup lemon juice, or red wine vinegar

  • 1 tablespoon Dijon mustard

  • 1 garlic clove, minced

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • For the salad:
  • 6 cups chopped romaine lettuce

  • 1/2 English cucumber, sliced

  • 1 green bell pepper, chopped

  • 1 cup cherry tomatoes, halved

  • 1/2 red onion, thinly sliced

  • 1/2 cup feta cheese, crumbled

  • 1/2 cup pitted kalamata olives

  • 1/4 cup fresh mint, chopped

Directions

  • Preheat an outdoor grill or grill pan to medium-high heat.
  • Pat chicken breasts dry with a paper towel, then season with the salt, black pepper, dried oregano, and onion powder.
  • Grill 4-6 minutes per side, or until cooked through, then let rest on a cutting board while you prepare the rest of the salad.
  • Add all dressing ingredients to a small bowl and whisk to combine.
  • Add all salad ingredients to a large bowl and toss. Then, slice your chicken and add to the salad. Finish off the salad with a drizzle of dressing, then serve immediately.

Notes

  • If not eating right away, prepare the salad without the dressing, then add the dressing right before serving.

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Surprisingly simple, but totally delicious buffalo chicken salad! Complete with a homemade ranch dressing, this healthy recipe is FULL of delicious flavor. Quick and easy to make, it’s perfect for meal prep!

overhead image of buffalo chicken salad in a bowl with homemade ranch dressing and buffalo sauce on the side.

What You’ll Need to Make Buffalo Chicken Salad

Chicken – Start by either slicing and pounding chicken breasts until thin, or make your life super easy and buy pre-cut chicken cutlets! Or, if you’re not up for the extra step and can’t find chicken cutlets, then simply cook whole chicken breasts for your salad. If taking this option, you’ll likely need to cook the chicken for 4-5 additional minutes each side. To check if your chicken is fully cooked, insert a meat thermometer into the thickest part of a breast. Once the thermometer reads 165° Fahrenheit, then you’re chicken is cooked through and ready for this salad recipe!

Buffalo Sauce – I make my own buffalo sauce for this buffalo chicken salad because it’s truly so easy. However, you can totally buy pre-made buffalo sauce instead, if you’d like. For the homemade buffalo sauce, all you’ll need is hot sauce, melted butter, and honey – that’s it!

Ranch Dressing – Again, I made my own ranch dressing for this salad. But you can buy bottled ranch instead, if that’s more your thing. If I’m short on time or looking for a short cut, I use this Primal Kitchen Vegan Ranch Dressing – it’s lighter and healthier than most other ranch dressings on the market!

Blue Cheese – Salty, tangy blue cheese crumbles are the cherry-on-top of this buffalo chicken salad! Though you can totally add any kind of cheese you’d like to this meal. Or, for a non-dairy salad, leave the blue cheese out altogether.

homemade ranch dressing being poured over a buffalo chicken salad.

Tips and Tricks

  • Meal prep this buffalo chicken salad ahead of a busy week! It’s the perfect grab-and-go lunch recipe. To do this, prepare the salads, then store the buffalo sauce and ranch dressing separately. When ready to eat, dress the salads and enjoy!
  • Feel free to switch out/swap in any ingredients you’d like! This salad is super simple, and easy to customize – so have fun with it and don’t be afraid to make it your own.
  • I always recommend dressing this salad right before serving! Leftover salad (without dressing) will stay fresh in the fridge for up to four days.
buffalo chicken salad in a bowl with a fork.

Adjust This Recipe to Your Dietary Needs

Make it Dairy-Free: For a dairy-free salad, leave out the blue cheese and make the homemade ranch dressing with mayonnaise, instead of Greek yogurt.

Make it Vegan/Vegetarian: Make some simple plant-based swaps to turn this into a vegan buffalo salad recipe! Replace the chicken with chickpeas – toss them in the chicken seasoning, then roast them in the oven at 350° Fahrenheit for 15-20 minutes, or until crispy. Also, leave out the blue cheese and use a vegan mayo or plain vegan Greek yogurt to make the ranch dressing.

Buffalo Chicken Salad with Homemade Ranch Dressing

5 from 1 vote
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

Surprisingly simple, but totally delicious buffalo chicken salad! Complete with a homemade ranch dressing, this healthy recipe is FULL of delicious flavor. Quick and easy to make, it’s perfect for meal prep!

Ingredients

  • For the chicken:
  • 1-2 pounds chicken breasts, cut or pounded thin (or chicken cutlets)

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • salt and black pepper, to taste

  • 1 tablespoon oil

  • For the buffalo sauce:
  • 1/2 cup Frank’s hot sauce

  • 1/4 cup melted butter

  • 3 tablespoons honey

  • For the ranch dressing:
  • 1 cup mayo or plain Greek yogurt

  • 2-3 tablespoons milk

  • 2 tablespoons lemon juice

  • 2 tablespoons fresh dill, chopped

  • 1 tablespoon fresh chives, chopped

  • 1 tablespoon fresh parsley, chopped

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • For the salad:
  • 1 bunch romaine, chopped

  • 2 celery stalks, chopped

  • 1 avocado, sliced

  • 1/2 English cucumber, chopped

  • 1/2 cup shredded carrots

  • 1/2 cup tomatoes, chopped

  • 1/2 cup crumbled blue cheese

Directions

  • Pat chicken breasts dry with a paper towel, then season on both sides with garlic powder, onion powder, salt, and black pepper.
  • Heat oil in a large skillet over medium-high heat, then sear chicken breasts 4-5 minutes per side or until cooked through.
  • Make the buffalo sauce by whisking together the hot sauce, melted butter, and honey in a small bowl.
  • Make the ranch dressing my whisking together all dressing ingredients in a small bowl.
  • Assemble the salad with romaine, celery, avocado, cucumber, carrots, blue cheese, and the cooked chicken, then top with a drizzle of buffalo sauce and ranch dressing.

Recipe Video

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