Meal Prepped Greek Salad by Hannah King
5
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.