Cilantro Lime Chicken Southwest Salad: Quick & Easy Aldi Lunch Prep
This recipe makes 4 portions of an easy to-go lunch featuring yummy and affordable ALDI ingredients like the Cilantro Lime Chicken Breast and the Avocado Cilantro Yogurt dressing. It keeps GREAT in the fridge, and is a yummy, low-calorie option for make-ahead lunches.
Prep 15 minutes mins
Cook 15 minutes mins
Packing Time 5 minutes mins
Total 35 minutes mins
Servings 4 Servings
Calories 400 kcal
ALDI Finds
- 1 Package Cilantro Lime Seasoned Boneless Chicken Breast from ALDI Note: If you don't have this, just grab about 1.5 pounds of boneless, skinless chicken breast and season to your liking
- 1 Container Little Salad Bar Cilantro Avocado Yogurt Dressing Found in the refrigerator section near the lettuces at my ALDI
Produce, Frozen & Canned Goods
- 3 Romaine Hearts
- 1 Package Simply Nature Frozen Organic Sweet Whole Kernel Corn
- 20 Cherry Tomatoes
- ½ Red Onion
- 1 Bell Pepper Use red, yellow, or green
- 1 Can Simply Nature Organic Black Beans
Cook The Chicken
Open up the chicken breast package. Butterfly the chicken breasts so they are thinner and cook through quicker and more thoroughly.
Follow the instructions on the package. I chose to pan sear the chicken breast, but you could grill, bake or even air fry.
Set aside while you do the other prep to allow the chicken to cool a bit before putting it with the other ingredients.
Prepare The Salad & Toppings
Cook the frozen corn according to the instructions. I chose to microwave them.
Chop the three romaine hearts into ½-inch strips. Wash and spin the lettuce after cutting to clean the lettuce and to help it last longer in the fridge.
Open and rinse the canned black beans.
Dice your bell pepper.
Dice your red onion.
Halve about 20 cherry tomatoes.
Assemble Meal Prep Containers
Layer the romaine, corn, black beans, bell pepper, red onion, cherry tomatoes and cooked chicken breast in your meal prep containers. I usually set out 4 for a good hearty lunch, but you could also stretch your portions for up to 6 smaller salads.
In smaller, separate containers, measure out 3 tablespoons of dressing to have for each lunch.
Keywords Lunch Salads, Meal Prep, Mexican-Inspired