This chicken avocado club salad can be meal prepped two ways: in a mason jar or a meal prep container. It's loaded with flavor, filling (thanks to chicken, turkey bacon, blue cheese and avocado), low carb and gluten-free.
Season both sides of the chicken breast with garlic powder, salt and pepper.
To cook the chicken, you can either grill it on an indoor or outdoor grill or sear it on the stovetop. To sear: add 1-2 teaspoons olive oil to a large skillet over medium heat. Place chicken breast in hot oil. Cook chicken about 6–7 minutes on each side, or until juices run clear. Remove from skillet and let sit for 5 minutes to cool before slicing for the salad. This step can be done in advance, and you can cook multiple chicken breasts together if you’re meal prepping.
While the chicken cooks, make the dressing by whisking together all the ingredients in a small bowl or glass jar.
For a mason jar: Add 2-3 Tablespoons dressing to a large, wide-mouth quart-size mason jar, then start layering ingredients in this order: red onion, cucumber, tomatoes, chicken, romaine, turkey bacon, blue cheese and avocado. Avocado can be sliced and added the morning of if you’re worried about it browning.
For a meal prep container: Line bottom of container with romaine and layer all ingredients in columns/sections on top. I recommend putting your bacon and avocado in separate containers — that way your bacon stays crisp and your avocado doesn’t brown. Store dressing in a separate container too.
You can absolutely meal prep more than one salad at a time. Just double, triple or quadruple all the ingredients except the dressing. The dressing already makes about 4-5 servings.