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30 Minutes or Less

Meal Prep Chicken Salad Lunch Boxes

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overhead image of chicken salad lunch boxes with cucumbers, almond, grapes, and blackberries

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.
5 from 1 vote

Meal Prep Chicken Salad Lunch Boxes

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

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

Instructions

  • 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.

Notes

  • Nutrition

    Calories: 300kcal

    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!

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    30 Minutes or Less

    Shrimp Spring Rolls with Peanut Sauce

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    close-up overhead image of shrimp spring rolls on a plate with peanut sauce.

    Fun and delicious shrimp spring rolls with an irresistibly good peanut dipping sauce! These spring rolls are an easy and exciting way to pack veggies into your diet – they’re super healthy and tasty.

    overhead image of shrimp spring rolls on a plate with peanut sauce on the side.

    What You’ll Need to Make Shrimp Spring Rolls with Peanut Sauce

    Spring Rolls Rice Wrappers – These light little rice-based wraps are what hold these spring rolls together! I’ve had lots of luck finding these at my local grocery store, in the ethnic food aisle. However, if you can’t seem to track these thin rice sheets down, I recommend ordering these on Amazon. Leftover rice wrappers? Try making my summer rolls recipe next!

    Cooked Shrimp – Buy pre-cooked shrimp, or quickly boil it yourself before adding to your shrimp spring rolls. The only thing to note here is that you must remove the tails from your shrimp for this recipe! Removing the tails can happen either before or after cooking – it makes no difference.

    Fresh Mint and Cilantro – These Asian-inspired rolls taste extra fresh thanks to a few sprigs of fresh mint and cilantro! I highly recommend adding fresh herbs to your rolls. Though if you don’t like cilantro, or don’t like mint, simply swap it out for a different fresh herb.

    Peanut Butter – Unsweetened creamy peanut butter is the base to our peanut sauce. However, if you don’t like peanut butter, you can use cashew butter instead. Or, for a nut-free version, try tahini!

    Soy Sauce – Found in most Asian recipes, soy sauce adds the perfect savory component to this dish. However, you can certainly swap out the soy sauce for tamari or coconut aminos if that’s more your thing.

    shrimp spring rolls on a plate with peanut sauce and fresh limes on the side.

    Tips on Handling Rice Wrappers

    • Submerge one rice wrapper at a time in the water! If you attempt more than one, they’ll stick together and you won’t be able to separate them.
    • Don’t leave the rice wrapper in the water for too long. Just 5 seconds submerged in a shallow bowl of warm water will do the trick. Leaving the wrapper to soak for too long will make it too soft and difficult to handle.
    • Place each rice wrapper (one at a time) on a damp paper towel or dish cloth before filling and rolling. The wrapper will lift easily off the damp cloth, making rolling a breeze. If you place the rice wrapper on a kitchen counter or cutting board, it’ll stick and be a nightmare to remove!
    shrimp spring rolls being dipped into peanut sauce.

    Adjust This Recipe to Your Dietary Needs

    Make it Vegan: For vegan spring rolls, use extra firm tofu cut into strips in place of the cooked shrimp!

    Make it Gluten-Free: The only non gluten-free ingredient in this recipe is the soy sauce. Therefore, use tamari instead, which tastes just like soy sauce but is 100% gluten-free!

    Shrimp Spring Rolls with Peanut Sauce
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    Shrimp Spring Rolls with Peanut Sauce

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

    4

    servings
    Prep time

    20

    minutes
    Cooking time

    0

    minutes
    Total time

    20

    minutes

    Fun and delicious shrimp spring rolls with an irresistibly good peanut dipping sauce! These spring rolls are an easy and exciting way to pack veggies into your diet – they’re super healthy and tasty.

    Ingredients

    • 12 spring roll rice wrappers

    • 1-2 pounds cooked shrimp, shells and tails removed

    • 3 large carrots, peeled and sliced into matchsticks

    • 2 medium red bell peppers, seeded and sliced into matchsticks

    • 1 English cucumber, sliced into matchsticks

    • 1/2 cup fresh mint leaves

    • 1/2 cup fresh cilantro leaves

    • For the peanut sauce:

    • 1/2 cup creamy peanut butter, unsweetened

    • 2 tablespoons soy sauce

    • 2 tablespoons rice vinegar

    • 1 tablespoon toasted sesame oil

    • 1 garlic clove, grated or finely minced

    • 1-inch piece fresh ginger, peeled and grated or finely minced

    • 2-3 tablespoons warm water

    Directions

    • Fill a shallow bowl with warm water. Submerge one sheet of rice wrapper in water for 5 seconds, then transfer to a clean, damp dish towel.
    • Place 2-3 shrimp, a small handful of vegetables, and a few fresh mint and cilantro leaves in the center of the wrapper. Then, fold the end closest to you over the filling, tuck sides in and towards the center, and finish rolling to create a sealed spring roll. Repeat this process with remaining rice wrappers.
    • Make the sauce by adding all ingredients to a bowl and whisking to combine.
    • Serve shrimp spring rolls with peanut dipping sauce on the side.

    Recipe Video

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    30 Minutes or Less

    Simple Tomato Salad

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    overhead image of tomato salad on a serving platter with olive oil and fresh basil on the side.

    Fresh, easy, and totally delicious tomato salad! Made with a handful of simple ingredients, this summer salad comes together in just 5 minutes. Fresh tomatoes, basil, and red onion finished off with a sweet balsamic glaze – YUM!

    olive oil being poured over tomato salad.

    What You’ll Need to Make Tomato Salad

    Tomatoes – Use any variety of tomato you’d like in this recipe! I used heirloom tomatoes, cut into wedges. However, I’ve also made this salad with cherry tomatoes and it was just as incredible.

    Fresh Basil – Tomatoes and fresh basil are the perfect pair! Grab a small handful of fresh basil leaves, and stack them on top of each other. Then, gently roll the leaves (like you would a cigar), and run a knife through the basil creating thin basil “ribbons.” Or, if that’s too much work for you, simply grab a handful of basil and gently tear it, then toss into your salad!

    Red Onion – Or really any kind of onion! A sweet yellow onion would also taste delicious, it’s totally up to you.

    Balsamic – A touch of acidity brings out the fresh flavors in this easy plant-based salad recipe. I LOVE a sweet, yet savory balsamic glaze, but a drizzle of regular balsamic vinegar will also do the trick!

    super close-up image of tomato salad with fresh basil on top.

    Tips and Tricks

    • Toss your tomato salad together, then refrigerate for at least 15 minutes before serving. This rest time will allow the tomatoes to marinate in all of their delicious flavor. And remember, the longer your salad sits, the more flavorful it’ll be!
    • Have fun with this recipe, and don’t be afraid to make it your own! Add or remove anything you’d like. This salad is super simple, and should remain uncomplicated.
    close-up image of tomato salad on a serving platter.

    Delicious Additions

    Any or all of the following would make delicious additions to your tomato salad!

    • Fresh Cucumber
    • Chickpeas
    • Grilled Chicken
    • Mozzarella Cheese

    This side dish is vegan, plant-based, gluten-free, and dairy-free!

    Simple Tomato Salad
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    Simple Tomato Salad

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

    6

    servings
    Prep time

    5

    minutes
    Cooking time

    0

    minutes
    Total time

    5

    minutes

    Fresh, easy, and totally delicious tomato salad! Made with a handful of simple ingredients, this summer salad comes together in just 5 minutes. Fresh tomatoes, basil, and red onion finished off with a sweet balsamic glaze – YUM!

    Ingredients

    • 1 pound tomatoes (I recommend cherry, grape, and/or heirloom tomatoes), sliced

    • 1/4 cup fresh basil, sliced

    • 1/2 red onion, thinly sliced

    • 2 tablespoons olive oil

    • 1 tablespoon balsamic vinegar, or balsamic glaze

    • 1/2 teaspoon salt

    • 1/4 teaspoon black pepper

    Directions

    • Arrange the sliced tomatoes, fresh basil, and red onion on a large platter or in a large bowl.
    • Top with olive oil, balsamic vinegar, salt, and black pepper then cover and refrigerate for at least 15 minutes before serving. 

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    30 Minutes or Less

    Fresh Avocado Salad (ready in 5 minutes!)

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    overhead image of avocado salad in a bowl with lemon on the side

    This avocado salad is BURSTING with fresh herbs and vegetables! Perfectly ripe avocado, juicy tomatoes, crisp cucumber, and tangy red onion tossed in fresh lemon juice and olive oil. This super quick and easy salad recipe comes together in one bowl, and in under 5 minutes!

    super close-up image of avocado salad

    What You’ll Need To Make Avocado Salad

    Avocados – Duh! The main ingredient, the stars of this show, are two perfectly ripe large avocados. How can you tell when an avocado is ripe? Give it a gentle squeeze, and if the skin feels firm but gives a little, then your avocado’s ripe and ready to use in this salad! However, if your avocado feels especially hard and doesn’t give at all when squeezed, then it’s not ripe and should be left at room temperature overnight to ripen.

    Lemon Juice – A squeeze of fresh lemon juice gives this salad a nice touch of acidity and brightness! The lemon juice also helps to preserve the freshness of the vegetables in this dish. Though if you don’t have any lemon juice, a touch of apple cider vinegar will work too.

    Fresh Herbs – Use any kind of fresh herb you’d like! I used fresh basil and OMG it was delicious. But I’ve also made this plant-based meal with fresh cilantro and fresh parsley, both of which were just as tasty.

    Salt – I swear by lightly salting avocado, no matter what dish it’s in. A tiny pinch of salt brings out the rich, creamy, almost buttery taste in avocado. And if you don’t already have some, I highly recommend investing in some flaky sea salt. For this salad recipe, wait until the very end to add the salt. Salt, while enhancing flavor, will also turn the avocado brown. Therefore, to keep your avocado salad looking as bright and fresh as possible, salt the salad right before serving!

    avocado salad in a bowl with serving utensils.

    Tips and Tricks

    • If you’d like to prep this recipe ahead of time, then prep all ingredients except the avocado. Once avocado is removed from its skin and exposed to air, it’ll brown pretty quickly. This browning doesn’t mean the avocado’s gone bad, and won’t at all affect the taste, though it simply won’t look as pretty. Therefore, chop and prep all other herbs and veggies, then toss in the avocado and salt right before serving to keep it looking vibrant and fresh!
    • Enjoy this avocado salad as-is, or add in your favorite plant-based protein for a heartier meal. A can of drained beans, a cup of lentils, or some crispy cubed tofu would all go perfectly in this salad! Though if not vegan, feel free to serve this salad as a side dish to roast chicken, pan-seared salmon, or really any main course.
    • Store leftover avocado salad in an airtight container. Though before securing the lid, press a piece of plastic wrap over the veggies so that it comes into contact with the top of the salad. This’ll help prevent the avocado from turning brown, and lock in freshness for up to three days!
    overhead image of avocado salad in a bowl with lemon on the side

    This Avocado Salad Is…

    Fresh Avocado Salad (ready in 5 minutes!)

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

    4

    servings
    Prep time

    5

    minutes
    Cooking time

    0

    minutes
    Total time

    5

    minutes

    This avocado salad is BURSTING with fresh herbs and vegetables! Perfectly ripe avocado, juicy tomatoes, crisp cucumber, and tangy red onion tossed in fresh lemon juice and olive oil. This super quick and easy salad recipe comes together in one bowl, and in under 5 minutes!

    Ingredients

    • 2 large avocados, diced

    • 1 cup grape tomatoes, halved

    • 1/2 red onion, thinly sliced

    • 1/2 English cucumber, sliced

    • 2 tablespoons lemon juice

    • 1 tablespoon olive oil

    • 1/4 cup fresh chopped herbs, such as cilantro, parsley, and/or basil

    • big pinch of salt

    • fresh cracked black pepper, to taste

    Directions

    • Add all ingredients except salt and black pepper to a large bowl and toss to combine.
    • Just before serving, sprinkle in salt and black pepper, then eat immediately.

    Recipe Video

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    30 Minutes or Less

    Bang Bang Shrimp Bowls

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    close-up overhead image of bang bang shrimp bowl with cucumber, edamame, pickled red onion, and white rice

    For a quick, easy, and delicious dinner – make these perfect bang bang shrimp bowls! Crispy cooked shrimp is tossed in a spicy, tangy bang bang sauce, then spooned over rice and a variety of veggies. Whip together this restaurant-quality meal in under 15 minutes, I promise you won’t regret it!

    bang bang shrimp bowl with shrimp, cucumber, edamame, and pickled red onion

    What You’ll Need To Make This Recipe

    Shrimp – Do yourself a favor and purchase peeled and deveined shrimp for this recipe. Then, if the tails haven’t already been removed, go ahead and remove them before cooking the shrimp. If left one, the shrimp tails are a nightmare to remove once covered in bang bang sauce. So, make life a little easier and strip those shrimp before cooking!

    Harissa Paste – Harissa is chili paste commonly used in Middle Eastern cooking. It’s delightfully spicy and loaded with delicious flavor. You should be able to find harissa paste at your local grocery store in either the spice aisle or ethnic food aisle. Though if you can’t find harissa paste available for purchase, there are a few homemade recipes floating around on the internet, such as this one.

    Soy Sauce or Coconut Aminos – A touch of soy sauce adds a bit of tang to our bang bang shrimp sauce. It’s the perfect addition to help round out the savory flavors! Though if you’re paleo or currently on Whole30, feel free to use coconut aminos in place of the soy sauce in this recipe. It’ll provide that same irresistible briny flavor!

    Cooked Rice – Use whatever kind of rice you’d like! White rice, brown rice, cauliflower rice… you get the idea. The use of cauliflower rice makes for a great low-carb, paleo, and Whole30 option!

    Top Tips

    • Get the avocado oil in your skillet hot before adding in the shrimp. We want a nice, golden brown and crispy crust on our shrimp, and can only achieve this by cooking them in very hot oil. And thanks to the use of high heat, the shrimp will only take a few minutes per side to cook!
    • You can make this bang bang shrimp recipe in the air fryer if you’d like! To do this, simply add your shrimp to an air fryer basket, drizzle with oil and sprinkle with salt, then cook at 400° Fahrenheit for 5 minutes. Once shrimp is fully cooked, toss in the bang bang sauce and continue with the recipe as normal.
    • Ditch the bowls and serve this easy seafood dish however you’d like! Poke each shrimp with a toothpick to serve as a delicious appetizer. Or, place in lettuce wraps for super healthy bang bang shrimp tacos!

    Adjust This Recipe To Your Dietary Needs

    Make it Paleo/Whole30 – For a paleo or Whole30 meal, be sure to use compliant mayo, coconut aminos instead of soy sauce, and cauliflower rice in place of white or brown rice.

    Make it Gluten-Free – The only ingredient in this dish which contains trace amounts of gluten is the soy sauce. Therefore, use tamari in place of the soy sauce to make this recipe gluten-free, I promise you won’t be able to taste the difference!

    Make it Vegan – Fry up some cubed tofu in a bit of avocado oil (similar to how you would the shrimp) then use a vegan mayo for your sauce. Once the tofu’s crispy, add it to your sauce and serve it over bowls of rice and veggies!

    Bang Bang Shrimp Bowls
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    Bang Bang Shrimp Bowls

    5 from 1 vote
    Recipe by Samantha Course: Main, AppetizersDifficulty: Easy
    Servings

    4

    servings
    Prep time

    5

    minutes
    Cooking time

    10

    minutes
    Total time

    15

    minutes

    For a quick, easy, and delicious dinner – make these perfect bang bang shrimp bowls! Crispy cooked shrimp is tossed in a spicy, tangy bang bang sauce, then spooned over rice and a variety of veggies. Whip together this restaurant-quality meal in under 15 minutes, I promise you won’t regret it!

    Ingredients

    • For the shrimp:

    • 1 pound peeled and deveined shrimp, tails removed

    • 1 tablespoon avocado oil, or any neutral vegetable oil

    • pinch of salt

    • For the bang bang sauce:

    • 1/2 cup mayonnaise

    • 1 tablespoon harissa paste

    • 1 teaspoon soy sauce or coconut aminos

    • 1 teaspoon lime juice

    • For the bowls:

    • Cooked white or brown rice

    • Scallions, chopped

    • Pickled veggies

    • Sesame seeds

    • Cucumber, thinly sliced

    • Edamame

    Directions

    • Heat avocado oil in a large skillet over medium-high heat. Pat shrimp dry with a paper towel, season with a pinch of salt, then place in skillet and cook about 3-4 minutes per side or until opaque and slightly crispy.
    • Mix together all bang bang sauce ingredients in a large bowl. Add cooked shrimp to bowl and toss to coat in sauce.
    • Place bang bang shrimp over bowls of rice, and finish off with whatever other toppings you’d like.

    Recipe Video

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