Pack these salads in resealable meal-prep glass containers with snap-lock lids and place them in the fridge. Pack the dressing separately and they will last for 5 days in the fridge. I like the little tiny ball jars for this, but any little spill-proof resealable container works well. Make sure the chicken is completely cool before adding it on top of the salads.

Variations to try and substitutions:

These are totally customizable! Feel free to swap the spinach out with any other preferred lettuce and chopped veggies in place of the beets, kohlrabi and carrots. Switch the chicken for another protein such as rotisserie chicken, Vegan "tuna" salad made with chickpeas or you could also make a batch of my Crispy Pan Seared Salmon to mix it up. I love the convenience of buying cooked cocktail shrimp too. Also, if you don't like nuts or have an allergy, omit them completely or add croutons instead. Just make sure to keep them separate so they do not get soggy.

How to make this Whole30 compliant:

If you're following the Whole30 diet, use this Tahini dressing or Mustard Dressing without the honey.

Meal Prep Spinach Beet and Chicken Power Salads

Description

A High-protein meal prep lunch idea: Spinach, Beet and Chicken Power Salads. Prep on Sunday and bring lunch to work all week long. 30 grams of protein, 10 grams of net carbs and naturally gluten-free, paleo and whole30 compliant.

Ingredients

Units Scale

1 5–ounce box baby spinach
2 small beet, peeled and shredded
2 carrots, peeled and shredded
1 medium kohlrabi, peeled and julienne cut or shredded
1 batch grilled Garlic Herb Marinated Chicken
10 tablespoons toasted nuts or seeds, such as walnuts or pumpkin seeds
1 batch apple cider vinegar salad dressing or another of your choice

Cook Mode Prevent your screen from going dark

Instructions

Set 5 re-sealable containers on work surface. Divide spinach among the containers. Top with beet, carrot and kohlrabi. Add chicken and nuts or seeds. Seal container.
Divide salad dressing among 5 small jars or re-sealable storage containers. Refrigerate up to 5 days. Serve the salad with the dressing.

Notes

Whole30: To make this recipe Whole30 compliant, use Tahini dressing or Mustard Dressing without the honey.

Prep Time: 20 minutes
Category: entree
Method: No Cook
Cuisine: American

Nutrition

Serving Size: 1 salad
Calories: 377
Fat: 27
Carbohydrates: 15
Fiber: 5
Protein: 30