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30 Minutes or Less

Meal Prep Turkey Club Chopped Salads

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overhead image of a meal prep turkey club chopped salad.

Why You’ll Love This Recipe

This meal prep turkey club chopped salad is high in protein, full of fresh vegetables, and so satisfying. It’s a healthier twist on a classic club sandwich, without the bread, but with all the same delicious flavors. With just a few minutes of prep, you’ll have lunches ready for the whole week.

meal prep turkey club chopped salad in a glass container.

How Do I Meal Prep These Salads?

The key to keeping your salads fresh is layering and storing properly. Place sturdier ingredients like lettuce and tomato on the bottom, and keep softer toppings like avocado separate until you’re ready to eat. Store the salads in airtight containers for up to 4 days in the fridge, and add your favorite dressing just before serving to keep everything crisp.

overhead image of a meal prep turkey club chopped salad.

Recipe Variations and Substitutions

  • Swap the protein: Use grilled chicken, shredded rotisserie chicken, or even tuna for variety.
  • Make it vegetarian: Skip the bacon and turkey and add chickpeas or hard-boiled eggs for plant-based protein.
  • Change up the dressing: Ranch, balsamic vinaigrette, honey mustard, or a light Greek yogurt dressing all pair perfectly.
  • Add extra crunch: Toss in cucumbers, bell peppers, or sunflower seeds.
overhead image of a meal prep turkey club chopped salad.
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Meal Prep Turkey Club Chopped Salads

This Turkey Club Chopped Salad is the ultimate high-protein meal prep recipe, made with fresh romaine, turkey, bacon, avocado, and tomato. It’s quick, easy, and customizable, so you’ll have healthy lunches ready for the entire week in just minutes. Skip the takeout and enjoy a satisfying, flavor-packed salad that keeps you full and energized!
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings

Ingredients

  • romaine lettuce chopped
  • tomato diced
  • green onion thinly sliced
  • avocado chopped
  • bacon cooked and crumbled
  • deli turkey chopped
  • deli ham chopped, optional

Instructions

  • Wash and chop all salad ingredients, keeping avocado separate until ready to eat to prevent browning.
  • Divide the romaine evenly into 4 airtight meal prep containers.
  • Top each with tomato, green onion, turkey, bacon, and ham if using.
  • When ready to serve, add chopped avocado and your favorite dressing. Toss and enjoy!
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30 Minutes or Less

Chicken Fajita Salad with Cilantro-Lime Dressing

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chicken fajita salad in a bowl with cilantro lime dressing on top and on the side.

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!
close up image of chicken in a chicken fajita salad.
5 from 1 vote

Chicken Fajita Salad with Cilantro-Lime Dressing

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!
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings

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

Instructions

  • 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.
    chicken-fajita-salad-step-1
  • 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.
    chicken-fajita-salad-step-2
  • 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!

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30 Minutes or Less

Healthy Big Mac Salad

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big mac salad in a bowl with sesame seeds on top.

I’m the self-proclaimed salad QUEEN, and am thrilled to add this big mac salad to my resume. File it right under my Jennifer Aniston salad, buffalo chicken salad, and Kardashian salad. I have a high criteria when it comes to salads, they must be three things – filling, easy, and DELICIOUS. And this big mac salad checks all of those boxes!

And I can’t forget my favorite part – it’s perfect for meal prep. Because if there’s one thing I don’t have time for as a busy work from home mom, it’s making lunch. So I make this big mac on Sunday, portion it into 4 containers and store the big mac sauce dressing separately. Then, when I need a quick ready-to-go lunch, I simply add the dressing and dive in!

overhead image of healthy big mac salad in a bowl.

Healthy Big Mac Salad Ingredients

Ground Beef: Ground beef serves as the hearty base of this salad, providing protein and savory flavor. Opt for lean ground beef for a healthier option.

Dill Pickles: Tangy and crisp dill pickles add a burst of flavor and texture to the salad, reminiscent of the classic Big Mac sandwich.

Cheddar Cheese: Sharp cheddar cheese adds richness and creaminess to the salad, complementing the other ingredients perfectly.

Mayo: Mayo is the key ingredient in the Big Mac sauce salad dressing, bringing the whole dish together!

Tips and Tricks

  • Adjust the ingredients in the Big Mac sauce dressing to suit your taste preferences. Add more ketchup for sweetness, extra relish for tanginess, or a dash of vinegar for acidity.
  • Save time by preparing the dressing and cooking the ground beef in advance. Store them in separate airtight containers in the refrigerator until ready to assemble the salad.
  • Feel free to customize your Big Mac salad with additional toppings like diced onions, crumbled bacon, or avocado slices for added flavor and texture.
healthy big mac salad in a bowl with big mac sauce salad dressing on the side.

Adjust This Recipe To Your Dietary Needs

Make it Dairy-Free: To make this recipe dairy-free, simply omit the shredded cheddar cheese or replace it with your favorite dairy-free alternative. I used the Violife vegan cheddar shreds in my salad!

Make it Keto/Low-Carb: For a keto big mac salad, swap out the ketchup in the big mac sauce salad dressing with a sugar-free alternative and adjust the quantity of tomatoes to reduce carb content while still enjoying the classic flavors.

big mac salad in a bowl with sesame seeds on top.
5 from 2 votes

Healthy Big Mac Salad

This big mac salad tastes just like a big mac, without the bun! Ground beef, crisp lettuce, tangy pickles, and creamy cheddar cheese are tossed together with a homemade big mac sauce dressing for a satisfying meal. Enjoy the iconic taste of a big mac in a lighter, healthier salad that’s perfect for lunch or dinner!
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients

  • 1 pound ground beef
  • salt and black pepper, to taste
  • 1 teaspoon garlic powder
  • 6 cups romaine or iceberg lettuce, chopped
  • 1/2 cup shredded cheddar cheese
  • 1/2 red or white onion, peeled and thinly sliced
  • 1 cup tomatoes (any kind), chopped
  • 1/2 cup sliced dill pickles

For the big mac sauce salad dressing:

  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon relish, or finely minced pickles
  • 1/2 teaspoon onion powder
  • 1 teaspoon white vinegar, or apple sider vinegar
  • Pinch of salt

Instructions

  • Make the dressing but adding all big mac sauce salad dressing ingredients to a small bowl and whisk together to combine. Taste and adjust any seasoning as desired.
  • Heat a large skillet over medium-high heat. Once pan is hot, add in the ground beef, salt, black pepper, and garlic powder. Break meat up into small pieces and cook until no longer pink, about 8-10 minutes. Remove cooked ground beef from the heat and set aside while you assemble your salad.
  • Add the chopped lettuce, shredded cheddar cheese, sliced onion, chopped tomatoes, chopped dill pickles, and cooked ground beef to a large bowl. Pour dressing over the salad and toss to combine, then enjoy immediately.
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30 Minutes or Less

Perfect Potluck Thanksgiving Salad

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overhead image of thanksgiving salad in a bowl with water on the side.

This Thanksgiving salad is the perfect potluck side dish! It’s packed with flavor and freshness. This salad is also super hearty and satisfying, but super healthy! Meal prep this salad ahead of your next holiday party, then wow your friends and family with how delicious it is.

Thanksgiving salad meal prepped and stacked into a large jar.

The large glass jar I used to store my Thanksgiving salad is linked HERE.

What You’ll Need to Make Thanksgiving Salad

Farro: The hearty base that brings a chewy texture and nutty flavor. It’s like a Thanksgiving hug for your taste buds.

Roasted Butternut Squash: Because it wouldn’t be Thanksgiving without a bit of squash magic. Roasted to perfection, it adds sweetness and a touch of autumn warmth. Or, if you’d like, you can roast sweet potato instead.

Maple Dijon Dressing: A blend of sweet and tangy, this dressing is the secret sauce that ties all the flavors together. Say goodbye to boring salads!

Soft White Cheese (like Feta): Creamy, crumbly, and just the right amount of decadent. The cheese brings that perfect savory balance to the dish.

close-up image of Thanksgiving salad in a bowl with a fork.

Tips and Tricks

  • Make It Ahead: Thanksgiving can be a whirlwind, so make life easier by prepping this salad ahead of time. Stack the ingredients in a large jar starting with the farro and kale at the bottom, then all other ingredients on top. When it’s time to serve, just empty the jar into a large bowl, and toss to combine – it’s that easy!
  • Don’t Forget the Crunch: Toss in some toasted nuts or seeds for that satisfying crunch. Pecans or pumpkin seeds are particularly Thanksgiving-worthy additions that elevate the texture and taste.
  • Mix Up Your Greens: While we love the classic mix of greens, feel free to experiment! Arugula adds a peppery kick, spinach brings a delicate texture, or even kale for a heartier feel. Mix and match to suit your taste.
Thanksgiving salad in a bowl with a fork and spoon.

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: Farro contains gluten, so to make this recipe gluten-free, use either brown rice or quinoa instead.

Make it Vegan: Either leave out the cheese, or use your favorite vegan feta in this Thanksgiving salad recipe!

overhead image of thanksgiving salad in a bowl with water on the side.
5 from 1 vote

Perfect Potluck Thanksgiving Salad

This Thanksgiving salad is the perfect potluck side dish! It’s packed with flavor and freshness. This salad is also super hearty and satisfying, but still super healthy! Meal prep this salad ahead of your next holiday party, then wow your friends and family with how delicious it is.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10 servings

Ingredients

For the salad:

  • 3 cups cooked farro, or barley, wild rice, or quinoa
  • 1 butternut squash or 2 sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • salt and black pepper, to taste
  • 1 shallot, peeled and thinly sliced
  • 1 head kale, thinly sliced or shredded
  • 1 cup soft cheese, such as feta or goat cheese
  • 2 apples, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup unsalted pumpkin seeds, or chopped pecans

For the maple Dijon dressing:

  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon maple syrup
  • 1 garlic clove, minced
  • 1 teaspoon salt

Instructions

  • Preheat oven to 400° Fahrenheit.
  • Place the cubed butternut squash on a large baking sheet and drizzle with olive oil, then season with salt and black pepper.
  • Toss squash to coat in oil then bake for 25-30 minutes, tossing halfway through.
  • While squash is roasting, make the maple Dijon dressing by adding all dressing ingredients to a small bowl and whisking to combine.
  • Once squash is tender, remove from the oven and set aside to cool slightly.
  • If making salad ahead of time, stack in large jar with the farro at the bottom and the chopped kale on top of the farro.
  • Pour maple Dijon dressing over the kale and farro, then stack in the roasted butternut squash, shallots, soft cheese (such as feta), apples, pumpkin seeds, and dried cranberries.
  • If preparing the salad to eat immediately, then simply add all ingredients to a large bowl and toss to combine.

Nutrition

Calories: 300kcal

There you have it – a Thanksgiving Salad that’s as easy to prepare as it is delightful to eat. Whether it’s a colorful side or a standalone star at your Thanksgiving table, this salad is ready to impress. So, gather your ingredients, stack that jar, and let the Thanksgiving feast begin!

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30 Minutes or Less

Mediterranean Quinoa Salad

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close-up overhead image of mediterranean quinoa salad in a bowl.

Fresh and flavorful mediterranean quinoa salad! This simple salad recipe is loaded with healthy veggies and tossed in a simple lemon dressing. Quinoa, chickpeas, olives, sundried tomatoes, basil, and feta – what’s not to love?!

close-up image of mediterranean quinoa salad in a bowl.

What You’ll Need to Make Mediterranean Quinoa Salad

Quinoa – Start with 2 cups of cooked red or white quinoa (I used white quinoa) for this recipe. To cook quinoa, simply rinse 1 cup of dry quinoa, then add to a small saucepan with 2 cups of water and a pinch of salt. Bring the quinoa to a boil, then reduce to a simmer and cover with a lid. Simmer quinoa for about 15 minutes, or until all liquid has been absorbed. Once cooked, let cool to room temperature before adding to this salad!

Chickpeas – A can of chickpeas adds some extra protein to this grain salad. However, if you don’t like chickpeas, you can leave them out. Or, feel free to swap out the chickpeas with your favorite white bean – canneloni beans or navy beans would also taste great!

Kalamata Olives – This classic mediterranean ingredient adds tons of delicious flavor to this quinoa salad! Either buy pitted kalamata olives, or slice and pit them yourself for this recipe.

Feta – Another staple ingredient in many mediterranean recipes! Feta cheese is deliciously creamy and salty, and takes this salad recipe to the next level. Though if feta’s not your thing, you can leave it out or replace if with your favorite soft white cheese.

mediterranean quinoa salad ingredients separated in a bowl.

Tips and Tricks

  • This salad is great for meal prep! You can fully prep and store this salad in the fridge for up to 4 days. The flavors will only intensify as it sits.
  • Feel free to change up this salad however you’d like! Not a fan of one of the ingredients? Either leave it out or replace it with whatever you prefer. This mediterranean quinoa salad is super easy to customize and make your own.
  • Love this recipe? Try this very similar Jennifer Aniston salad next!
mediterranean quinoa salad in a bowl with a glass of water on the side.

Adjust This Recipe to Your Dietary Needs

Make it Gluten-Free: Surprise! This mediterranean quinoa salad is already gluten-free! Quinoa is a naturally gluten-free grain.

Make it Vegan/Dairy-Free: Simply leave out the feta, or swap it out for your favorite non-dairy feta – I love this Violife Vegan Feta.

close-up overhead image of mediterranean quinoa salad in a bowl.
5 from 2 votes

Mediterranean Quinoa Salad

Fresh and flavorful mediterranean quinoa salad! This simple salad recipe is loaded with healthy veggies and tossed in a simple lemon dressing. Quinoa, chickpeas, olives, sundried tomatoes, basil, and feta – what’s not to love?!
Print Pin Rate
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings

Ingredients

  • 2 cups cooked quinoa
  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • 1/2 English cucumber, chopped
  • 1 bell pepper, chopped
  • 1/2 red onion, chopped
  • 1/2 cup kalamata olives, pitted and sliced in half
  • 1/2 cup sun-dried tomatoes, finely chopped
  • 1/2 cup fresh basil, finely chopped
  • 1/3 cup crumbled feta

For the lemon dressing:

  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Add the quinoa, chickpeas, cucumber, bell pepper, red onion, kalamata olive, sun-dried tomatoes, basil, and feta to a large bowl.
    mediterranean quinoa salad step 1
  • In a separate small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper until combined.
  • Pour the dressing over the salad and toss to combine. Enjoy immediately or store in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 300kcal
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