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Sous Vide Southwest Chicken Salad - Perfect for Meal Prep lunch

Sous Vide Southwest Chicken Salad Meal Prep

Jane Davidson | Typically Jane
Meal prep your lunches for the week with this easy, healthy, and delicious Sous Vide Southwest Chicken Salad meal prep
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
Course Lunch, Meal Prep
Cuisine Southwest
Servings 4


  • 2 boneless skinless chicken breasts
  • 4 tbs italian dressing
  • 4 tbs sriracha
  • 1 bag of lettuce
  • 1 can of black beans rinsed
  • 1/2 bag of frozen black eyed peas cooked according to package directions
  • 1/2 small bag of frozen corn defrosted
  • 1/2 red onion chopped into 1/4" pieces
  • 1 red pepper chopped into 1/4" pieces
  • salt & pepper
  • scallions for topping
  • dressing of choice


  • Set up sous vide, preheat to 155
  • In 2 vacuum seal bags (or ziplock baggies) combine one chicken breast and 2 tbs of italian dressing and sriracha in each bag.
  • Sous vide chicken at 155 for 1 hour
  • When finished, heat up cast iron skillet to smoking, and sear both sides of each breast.
  • Let chicken rest and slice into bite size pieces.
  • Divide chicken evenly into 4 Fit Packers.
  • Evenly distribute lettuce mix bag into each Fit Packer
  • In a large mixing bowl, combine black beans, black eyed peas, corn, red onion and red pepper with salt and pepper.
  • Add approximately 1 cup of bean mixture to each Fit Packer (note you will have leftovers, this also makes a delicious dip, add in chopped avocado to make a tasty Texas Caviar!).
  • Top with chopped scallions
  • Add small container of dressing of your choice (Ideas include half and half italian dressing and sriracha or chipotle ranch).
  • Store in fridge and eat for lunch each day!