Grilled Italian Chicken Salad


– 1 lb. Italian Grilled Chicken – 8 c. Romaine lettuce, chopped or any other mixed greens – 1 pint cherry tomatoes, halved – 1 c. (8 oz.) hard salami, diced – 1 c. (8 oz.) fresh mini mozzarella balls (pearl or marble sized) – 1 c. (8 oz.) kalamata or black olives, pitted – 1 c. (8 oz.) jarred yellow banana peppers, sliced – 1/2 c. (4 oz.) red onion, diced


Step 1

Grill chicken according to directions. Let cool completely and slice.

Step 2

Into four meal prep containers, add two handfuls each (approximately 2 cups, each) of the lettuce to the bottom of each container.

Step 3

To each container add 4 oz of the sliced chicken, 1/2 c. of tomatoes, 1/4 c. salami, 1/4 c. mozzarella, 1/4 c. olives, 1/4 c. peppers, and 2 Tbsp. of red onion.

Step 4

If making dressing, add to separate dressing cups and keep separate from the salads.

Step 5

Place tight fitting lids onto salad containers and refrigerate for up to 5 days.