Meal Prep Chicken Salads – Tasty Lunches for the Week – Recipes by Warren Nash
Hey guys, it’s Warren here.
I know what you’re thinking!
“Warren, I lead a busy life, I don’t have
time to make my lunches in advance”!
Well, you’re wrong!
Here is my 4 day meal prep recipe for my zesty
breadcrumb and pesto chicken salads.
Lunchtimes – sorted.
Start by preheating the oven to 180c/350f.
Add two chicken breasts to an oven dish.
On top of the chicken, spread over 45g of
red pesto and sprinkle over 10g of breadcrumbs.
Place the chicken in the oven and bake for
about 25 minutes.
Meanwhile, take a large bowl and add between
150 and 200g of washed salad leaves.
Then to the bowl, add 150g of halved cherry
tomatoes, 90 of chopped beetroot and 70g of
2 chopped spring onions, 50g of halved/pitted
black olives and 20g of capers.
Now mix all the ingredients of the salad together
then set aside.
After the cooking time, remove the chicken
from the oven and check it’s done by cutting
into it and making sure there’s no pink in
Remove the chicken from the dish then use
a sharp knife to cut the chicken into slices.
Then set aside.
Now take 4 food containers (with lids) that
you can save from your local takeaway.
Split the salad between them.
Then take the sliced chicken, split it between
four and add to the containers.
Finish off with a wedge of lemon to sprinkle
over when eating.
Finally, store in the fridge so they’re ready
to enjoy as a great flavoursome lunch on the
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