Lunch Food Prep: Southwest Salad


Eating healthy isn’t easy when you’re busy. That’s why it’s important to plan ahead and prepare your meals in advance if you can. I am leaving town in the morning for a 12-hour road trip. I usually make lunch every day before work. 20140216_175614This was the easiest food prep I’ve done!

I filled up our lettuce container with chopped romaine lettuce. I filled the other little containers with toppings. The chips are crushed Tostitos Artisan Fire Roasted tortillas.  After slicing the avocados, I tossed them in fresh lime juice to keep them from browning. The corn and beans are drained from a can with taco seasoning mixed in.  The Southwest grilled chicken is from Nino Salvaggio’s.


The preparation took about fifteen minutes!

Oh! I can’t forget the dressing.

I used 2 containers of nonfat Greek yogurt, 2 tbsps organic taco seasoning, 1 tsp of sriracha, 1/2 tsp cayenne pepper, and 1/4 tsp garlic powder!

If you are not a fan of salads, you can use this same concept to make Southwest Chicken wraps!



  • Yying

    I saw your blog and have been trying our meal prep for a week as well. Would love to get your opinion on how I did 🙂

    Reply to Yying
  • Dee

    I’ve only recently started to eat healthy. Was wondering how long these items would last in the fridge and how many servings it would make. Would love to make the same thing so I can bring it to work. 🙂

    Reply to Dee
  • Sarah

    A question…wouldn’t the avocado get brown before he would have a chance to eat it? This looks amazingly delicious and if you have a secret to keeping sliced avocado fresh in a plastic container, I would love to know! Btw, thanks for all you do!

    Reply to Sarah
    • Kelsi

      Adding lemon juice keeps them from getting brown and going bad. Also I choose to cut what portion i’m going to use off of the avocado in a slice (skin and all) leaving the remaining portion attached to the seed. This method keeps the avocado good until theres no more slices left! (:

      Reply to Kelsi

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