Meal Prep Mondays: Taco Salad

Here at the office, lunch is always a topic of conversation. What can I say, we all love food! With summer in full swing we have been trying our best to maintain our healthy lifestyles. With work it’s often much easier to go grab a quick lunch at some of our local favorite spots (such as Beach Bowls, Chicken Dijon, Flame Broiler or Starbucks) than to bring a homemade, healthy lunch.

By meal prepping on Sunday night, we’re able to have lunches for the whole week that are not only healthy, but also don’t break the bank!

Shredded Chicken Taco Salad

Salad Ingredients:

• 1 Roast Chicken (you can bake or grill chicken breasts if you prefer)
• 2 Ears Corn
• 2 Tomatoes
• 2 Avocados (if you’re an avocado fanatic feel free to add more!)
• 1 Can Black or Pinto Beans
• 1 Pack of Your Favorite Taco Seasoning
• 2 Heads Romaine Lettuce

Dressing Ingredients

• Bunch of Cilantro (finely Chopped, leaves only)
• 2 Cloves Gralic (crushed)
• 2 Limes (juice)
• 1 tbsp Sugar
• 6 tbsps olive oil
• 9 tbsps red wine viegar

Directions

1. Shred chicken and sautee in pan with taco seasoning and water as directed
2. Chop lettuce and keep in large container for the week (chop only one head, and chop the second later in the week when you need more lettuce)
3. Grill corn and cut kernels from the cob
4. Dice tomatoes and avocados
5. Cook beans according to directions
6. Keep each ingredient in separate containers/bags and toss together in Tupperware the night before work

Dressing Directions

1. Combine ingredients and blend
2. Add more olive oil as necessary
3. Save in an air tight container for the week
4. Bring to work in a separate container and toss right before eating!