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Photo of Meal Prepped Greek Salad by Hannah King by WW

Meal Prepped Greek Salad by Hannah King

6
Points®
Total Time
39 min
Prep
15 min
Cook
24 min
Serves
1
Difficulty
Easy
This recipe makes a great on-the-go lunch. Use one of those portable salad containers that have different compartments so you can keep the dressing separate until you are ready to eat.

Ingredients

Cooking spray

4 spray(s)

Uncooked skinless boneless chicken breast

6 oz, cubed

Table salt

2 pinch(es)

Black pepper

2 pinch(es)

Uncooked baby potatoes

3 potato(es), halved

Arugula

½ cup(s)

Baby spinach

½ cup(s)

Canned artichoke hearts, drained

2 oz, sliced

Olives

8 olive(s), medium, halved

Grape tomatoes

6 medium, halved

Red onion

¼ cup(s), chopped

Crumbled feta cheese

3 Tbsp

Light Italian dressing

2 gm

Instructions

  1. Preheat an air fryer to 375°F.
  2. Lightly coat the chicken with cooking spray, season it with salt and pepper, and air fry until an internal temperature of 165°F, about 12 to 14 minutes.
  3. When the chicken is done, remove it from the air fryer and set it aside. Lightly coat the potatoes with cooking spray, season them with salt and pepper, and air fry the potatoes until tender, about 10 minutes.
  4. Place the arugula and spinach in a bowl and top with the chicken and potatoes. Top with the artichoke hearts, olives, tomatoes, red onion, and feta cheese. Drizzle with dressing and enjoy!
  5. Serving size: 1 salad

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