Chicken Taco Salad Meal Prep Bowls
These chicken taco salad bowls are designed for efficient meal prep: assemble in under 30 minutes and enjoy fresh, crisp lunches without reheating. Components store well for 4–5 days in the fridge when the dressing is packed separately, and the chicken/beans can be frozen for longer storage. Perfect for busy professionals and students who want a high-protein, grab-and-go option throughout the workweek.
Equipment
- Sheet pan
- Skillet
- Glass meal prep containers
- Mixing bowls
- Instant-read thermometer
- Small containers for dressing
- Knife and cutting board
Ingredients
- 2 cups shredded chicken rotisserie or cooked chicken; see notes for marinating option
- 1 can (15 oz) black beans rinsed and drained
- 1/2 red onion finely diced
- 1 cup roasted red peppers finely diced
- 1/2 cup pickled jalapeños drained and finely diced
- 1 cup romaine lettuce finely sliced
- 1/3 cup mayonnaise good quality
- shredded cheddar cheese optional, for topping
- 1/3 cup corn kernels optional
- 1 teaspoon paprika taco seasoning
- 1 teaspoon chili powder taco seasoning
- 1 teaspoon garlic powder taco seasoning
- 1 teaspoon onion powder taco seasoning
- 1/2 teaspoon fine sea salt taco seasoning
- 1/4 teaspoon black pepper taco seasoning
- 1 pinch dried oregano taco seasoning
- 1/2 teaspoon cayenne powder optional, taco seasoning
Instructions
- Mix all taco seasoning ingredients in a small bowl. Set aside half for the dressing.
- If marinating overnight: coat the chicken with half the taco seasoning and a light drizzle of oil. Cover and refrigerate.
- Cook the chicken: bake on a sheet pan at 400°F for 20–22 minutes or cook on the stovetop over medium-high heat until the internal temperature reaches 165°F.
- Rest chicken for 5 minutes, then slice thin and shred into strips to keep it juicy.
- Stir the remaining taco seasoning into the mayonnaise to make the dressing; taste and adjust salt as needed.
- In a large bowl, combine shredded chicken, black beans, roasted red peppers, pickled jalapeños, and red onion. Toss to mix.
- Portion the romaine (or romaine and cabbage mix) into the bottoms of 4 glass meal prep containers. Top with the chicken mixture.
- Pack the dressing separately in small containers. Add optional corn and/or shredded cheddar if using.
- Let components cool briefly, seal, label with today’s date, and refrigerate. Good for up to 5 days.
Notes
- Refrigerate assembled bowls (dressing packed separately) for 4–5 days in airtight glass containers. Keep at room temperature no more than 2 hours after prep.
- Freeze chicken and beans only (not greens) in a separate container for up to 3 months; thaw overnight in the fridge and add fresh greens day-of.
- These bowls can be eaten cold. If desired, warm only the chicken and beans in the microwave for 60–90 seconds (stir halfway) or air fry chicken for ~3 minutes at 375°F for a crisper texture.
- Marinate the chicken with taco seasoning the night before for deeper flavor. Cooling components 10–15 minutes before sealing helps keep greens crisp.
- Rotisserie chicken works great—skip cooking and go straight to assembly.
- Add corn salsa, cotija or cheddar, or serve over rice for a heartier meal.