meal prep: salsa chicken salad with chipotle ranch dressing


salsa chicken salad

A few weeks ago, I shared with you one of our favorite weeknight recipes–crockpot salsa chicken. Here’s another great use for that salsa chicken–a meal prep salad.

Served on a bed of lettuce and paired with a homemade, yet lightened up chipotle ranch, it’s a healthier way to fit in your lunchtime Tex-Mex cravings.


  • Yields: 4 salads & 1 cup of chipotle ranch dressing


For the salads:

  • Half batch of crockpot salsa chicken
  • 10 oz. spring/spinach mix
  • 2 cups corn kernels (frozen or fresh)
  • 1 (15 oz) can black beans, drained & rinsed
  • 1 bunch green onions (both whites & greens), finely chopped
  • 1 pint grape or cherry tomatoes, halved
  • 1 bell pepper (any color), seeds removed & chopped

For the dressing:

  • 1/3 cup of mayonnaise
  • 1/2 cup pain, non-fat Greek yogurt
  • 1/3 cup buttermilk
  • 3/4 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. dried chipotle (or chili) powder
  • 1/2 tsp. fresh squeezed lime juice
  • 1/2 tsp. sea salt
  • freshly ground black pepper, to taste


  1. In four Tupperware containers, divide the lettuce evenly. Put a layer of Saran wrap on top to separate the lettuce from the toppings.
  2. On top of the Saran wrap, add 1/4 each of the (cooled) salsa chicken, corn kernels, black beans, chopped green onions, tomatoes and chopped bell pepper to each salad. Cover with a lid and refrigerate until ready to use.
  3. For the dressing, add all ingredients to a mason jar. Seal and shake well to combine. Taste and adjust any seasonings as you prefer. Refrigerate until ready to serve with salads.

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