Chipotle Chicken Salad Meal Prep: A Flavor-Packed, Nourishing Lunch
What I meal prep isn’t just about convenience—it’s about being more intentional with the ingredients I choose. I focus on keeping everything organic, clean, and deeply nourishing, because what we feed our bodies matters—especially when healing is the goal.
That’s why I love recipes like this Chipotle Chicken Salad. It’s made with organic chicken breast, simple whole ingredients, and just enough spice to keep things interesting. It’s one of those meals that feels comforting but also energizing—perfect for a midweek lunch or post-workout fuel.
The creamy chipotle sauce is what really pulls it all together—made with avocado oil mayo, grass-fed yogurt, and chipotle peppers in adobo sauce. It gives just the right amount of smoky heat without being overpowering, and it’s packed with healthy fats and probiotics that support gut health. I love pairing it with fresh arugula, cucumber ribbons, or a few clean crackers on the side (Simple Mills is always my go-to!).
Whether you’re prepping for the week or making a quick lunch for one, this recipe makes clean eating feel exciting, flavorful, and anything but boring.
Chiptole Chicken Salad
Ingredients
- 1 lb Organic Chicken
- 2 tbsp Green Onion
- 1/3 cup Celery
- Arugula
- 1/4 cup Motz Cheese
Chipotle Sauce
- 1/2 cup Avocado Mayo (I use Chosen Foods)
- 2 tbsp Greek Yogurt
- 4-5 Chipotle Peppers in adobo sauce (from a can)
- 1 Lemon Juice
- 1 clove Garlic
- Salt & Pepper
Instructions
- Cook and shred your chicken breast.
- In a blender, combine mayo, yogurt, chipotle peppers, garlic, basil, lemon juice, salt, and pepper. Blend until smooth and creamy. Set aside.
- Finely chop your celery and green onion. Add to a large bowl with the shredded chicken and motz cheese.
- Pour the chipotle sauce into the bowl and mix until everything is well coated.
- Serve over arugula with some simple mills crackers!