Sous Vide Southwest Chicken Salad Meal Prep
Meal prep your lunches for the week with this easy, healthy, and delicious Sous Vide Southwest Chicken Salad meal prep
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
- 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!