This Meal Prep Grilled Lime Chicken and Avocado Salad is a delicious, bright and crunchy, packed with high protein, vegetables and HEALTHY fats to keep you full throughout the day. Lunchtimes should not be boring, and this flavoursome salad proves this!
I honestly never used to eat salad (I know very bad) ….Though it was justified because most shop bought pre-made salads I had encountered prior where dry, boring in regards to taste and most importantly did not fill me up! I love recipe development as I can create solutions to foodie meals that need revamping…in my opinion anyway 🙂
What’s in inside my Meal Prep Grilled Lime Chicken and Avocado Salad Recipe?
So chicken and salad, a pretty basic combination? Well this recipe adds some extra flavours and a good amount of protein to keep you full after lunch. Char-grilled coriander (cilantro) and lime marinated chicken thighs served on top of baby spinach, tomatoes, sweetcorn, boiled eggs and with a side of homemade creamy coriander and lime avocado salad dressing.…. sounds good right!
How to Meal Prep for the week?
Meal prep salads are such a great go to lunch when you’re on the go. However, its essential to keep your salad as fresh as possible when you are prepping them in advance. See how I keep my salads fresh below;
1. Containers
I have a selection of glass and plastic contains for my meal prep. For the freshest results I’ve found my Air Tight Glass Containers keep food fresher for longer, though they are slightly heavier to carry to work etc.. Plastic Containers can work also, try to use ones that are airtight and very durable/sturdy. You can find both on amazon, click the bold highlighted links above.
2. Salad Dressing
How to prevent salad from going soggy? As well as patting dry your salad leaves/vegetables with some kitchen roll, ALWAYS keep your salad dressing separate. In this recipe I add my creamy coriander and lime avocado dressing into 2oz Sauce Pots. By not premixing your salad with dressing will prevent your salad leaves from being soggy. You can also add the additional dressing into an airtight glass bottle, ensure this is refrigerated.
3.Amount of salad to prep?
I only prep maximum 4 salads in a week and eat them consecutively. By prepping a smaller amount of salad keeps the food fresh and gives you flexibility to have other meals for lunch in the week so you don’t get bored. This recipe has 4 servings
Happy Meal Prepping!
Catherine 🙂
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Meal Prep Grilled Lime Chicken and Avocado Salad
- Total Time: 40 Minutes
- Yield: 4
Description
This Meal Prep Grilled Lime Chicken and Avocado Salad is a delicious, bright and crunchy, packed with high protein, vegetables and HEALTHY fats to keep you full throughout the day. Lunchtimes should not be boring, and this flavoursome salad proves this!
Ingredients
Chicken & Marinade:
- Boneless & skinless Chicken Thighs – x 8
- Ground cumin – ½ teaspoon
- Garlic powder – 2 teaspoons
- Black Pepper – 1 tablespoon
- Onion powder – 1 teaspoon
- Salt – 1 teaspoon
- Paprika – 2 teaspoons
- Fresh lime juice – 2 x limes
- Extra virgin olive oil – 1 x tablespoons
- Fresh chopped coriander – large handful (cilantro)
Salad:
- Fresh baby spinach – 1 x small salad bag (approximately 90g – 130g)
- Tomatoes – 4 x sliced into quarters
- Cucumber – 1 x chopped into quarters
- Boiled eggs – x 4
- Fresh or tinned sweetcorn – 240 grams (approximately 1 x small can)
- Extra virgin olive oil – 1/2 x teaspoon
- Dried oregano – 1 teaspoon
Avocado Dressing:
- Ripe Avocado – x 1
- Fresh lemon Juice – x 2 lemons
- Coriander – x 2 large handfuls (cilantro)
- Mayonnaise – 3 tablespoons
- Salt – ½ teaspoon
- Black pepper – ¼ teaspoon
- Dried thyme – 2 teaspoons
- Cold water – 150ml
- White wine vinegar – 2 tablespoons
- Garlic powder – 1 tablespoon
Additional Ingredients:
Instructions
- Pre-heat a griddle pan to a medium heat and bring a small pot of water to boil on your stove. There should be with enough water to cover 4 eggs. Add the eggs and cook for 8 minutes. Once cooked peel the eggs and the add to a bowl of ice-cold water, then set aside.
- Whilst the eggs are boiling put the chicken thighs into a large food bag, add the spices, salt, black pepper, half of the chopped coriander, juice from 1 x lime and olive oil. Then seal the food bag, mix the contents and set aside to marinade.
- Place the sliced cucumbers and tomatoes to a bowl then mix with 1 x tablespoon of olive oil, oregano and salt & pepper to taste. Assemble the salad by placing the spinach on the base layer of your 4 meal prep bowls. Then add equal amounts of the tomatoes, cucumber, peeled boiled eggs and sweetcorn to each bowl.
- Add the marinated chicken to the pre-heated grill and cook on each side for 8 mins*. Once cooked add the remaining juice from 1 x lime and remaining chopped coriander. Leave the chicken thighs to cool on a plate, slice into pieces, then add to your meal prep bowls.
- For the avocado dressing add the peeled avocado, coriander, white wine vinegar, lemon juice, salt, black pepper, mayonnaise, water, 150ml cold water, dried thyme and garlic powder to a blender. Blend until smooth and creamy, add a dash of cold water if the dressing is not pouring consistency. You can add all the dressing to an air tight glass bottle** & the remainder to 4 individual sauce pots****.
Notes
*Recipe Tips
* Ensure the chicken is cooked all the way through, cut the center of one thigh to test this. You may need more cooking time subject to the size of your thighs, if needed just add back to the grill until cooked.
**The additional avocado dressing will keep for 5 days refrigerated. I usually take my bottle dressing to work so I can add additional dressing to my salads.
*** Boiled eggs – Cook for a further 2-3 minutes if you prefer a hard-boiled egg
**** Where can I get sauce pots from? – I order my plastic sauce pots from Amazon. Search: Disposable Plastic 2oz Sauce Pots and purchase from your preferred vendor. If you have small reusable pots/tubs at home that can work great too!
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Category: Meal Prep
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