Meal Prep Salad with Chicken and Cowboy Caviar
Recipe and photography by Abby Mosler, @SweetRindandSalt.This Meal Prep Salad with Chicken and Cowboy Caviar is the perfect make-ahead lunch for busy weeks—fresh, flavorful, and packed with protein and veggies in every bite. Juicy, seasoned chicken breast is paired with crisp bell peppers, cucumbers, red onion, and tomatoes, then layered with hearty Cowboy Caviar for a bold, zesty twist. Finished with shredded cheese and your favorite dressing, each mason jar salad is designed to stay fresh and delicious for up to five days.
Ideal for meal prep, work lunches, or quick grab-and-go dinners, this layered salad delivers balanced nutrition, vibrant color, and satisfying texture without sacrificing convenience.
Ingredients
1 lb. boneless, skinless chicken breast tenders
1 tbsp. olive oil or melted butter
1 – 1 ½ tbsp. of your favorite seasoning blend (I used a poultry blend)
Salt to taste (can omit if your seasoning blend contains salt)
1 cup of your favorite salad dressing (I used Cesar dressing)
2 medium bell peppers, chopped
2 small cucumbers, chopped
1 red onion, chopped
1 cup halved cherry or grape tomatoes
1 (24 oz.) jar Paisley Farm Cowboy Caviar, drained
1 – 1 ¼ cup shredded cheese (I used mild cheddar)
4 cups chopped lettuce
4 (32 oz.) wide-mouth mason jars (any similarly sized container will work!)
Instructions
- Preheat your oven to 375 degrees F.
- Line a rimmed baking sheet with parchment paper or aluminum foil. Add the chicken tenders to the baking sheet in a single layer and drizzle with the olive oil or melted butter. Turn the tenders over making sure to coat both sides. Next, sprinkle both sides of the tenders with your seasoning mix (and salt if using) and press into the chicken. Bake in the preheated oven for 20 to 25 minutes, or until the internal temperature of the chicken reaches 165 degrees F. Remove The chicken from the oven and transfer to a cutting board. When the chicken is cool enough to handle, cut into bite-sized pieces.
- Now it's time to build your meal prep jars. Add ¼ cup of the salad dressing to the bottom of each jar. Next, layer the bell peppers, cucumbers, onion, tomatoes, and cowboy caviar equally among the jars. Divide the chicken equally among the jars and sprinkle about 1/4 cup of shredded cheese over the chicken. Top each jar with about 1 cup of lettuce and screw on the lids.
- Store in the refrigerator for up to five days.
- To serve, empty a jar into a medium/large bowl or container. Mix it up so the salad dressing coats all the vegetables and enjoy!
