Easy Lunch Meal Prep: Chinese Chicken Salad

an easy no reheat gluten free and dairy free lunch

I love a good “element prep” salad for the week for lunch. This is an easy no reheat lunch that you can prep ahead for the week. It’s gluten free and dairy free and packed with flavor.

I like to keep all the elements separate and then plate it when I’m ready to eat. I also like to think of recipes in terms of “bags” or “trays.” I will get at least 5 lunches out of this recipe.

Ingredients:

• Chicken thighs (or you could use rotisserie chicken but I think chicken thighs tastes the best) I use one big tray every time approximately __ pounds

• Onion powder, garlic powder, salt

• Clementines

• 2 bags of premade coleslaw

• optional added shredded carrots

Dressing:

• 3 dates

• 1/2 cup coconut aminos (or soy sauce or tamari)

• 1 tbl tahini

• 1/4 tsp fish sauce

• 1 tbl grated ginger

• 1/4 tsp garlic paste or one minced garlic

Prep the Chicken:

1. Pat the chicken dry and season heavily with onion powder, garlic powder and salt.

2. Grill on medium high heat for around 7 minutes a side until it reaches approximately 165 degrees. My husband does this on our Blackstone but you could also do it on a large griddle or in a cast iron skillet indoors.

3. Slice the chicken thighs up and store in a large container in the fridge.

Make the dressing:

You can make the dressing two ways. One is to make the recipe as is and then you’ll probably need to make another batch later in the week or you can double it at once. I have made it both in a blender and also with an immersion blender. My preferred way is to double it in a big jar with an immersion blender.

1. Place 3 dates in warm water for 3-5 minutes to soften.

2. In a blender or a jar (to use an immersion blender) add your ingredients and then add your dates (but not the water)

3. Blend until smooth.

A note on the grated ginger: I generally process a lot of ginger at once and freeze it into tablespoon portions. You also can get some frozen ginger in teaspoon portions from Trader Joes. I will peel ginger and put it in a blender with a little bit of water and then scoop into a soupercubes mold to freeze. It will last me a LONG time.

For each salad, I place shredded coleslaw and add some extra shredded carrots if you would like, one clementine, approximately 6 oz of chicken, and then drizzle dressing on top. You also could add some sliced almonds for extra crunch if you desire!

Let me know if you make this ahead. I have a printable version of this recipe for paid subscribers below!