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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Servings 2 lunches


  • Mini food processor


For the Chicken

  • 1 1/2 lbs Chicken Thighs
  • 1 tsp Chipotle Powder
  • 1 tbsp Garlic Powder
  • 1 tbsp Cumin Powder
  • 1 tbsp Smoked Paprika
  • Salt and Pepper to taste
  • 1 tbsp Avocado Oil

For the Salad

  • 3 cups Mixed Greens
  • 1/2 cup Strawberries quartered
  • 1 cup Sweet Corn prepared to package instructions and cooled, if using frozen
  • 2 Green Onions sliced
  • 1 Avocado diced

For the Dressing

  • 1/2 cup Mayonnaise or 1 ripe avocado
  • 1 tbsp Honey
  • 1 tbsp Lime Juice
  • 1 tbsp Adobo Sauce from chilies in adobo


For the Chicken

  • Combine the spices in a small bowl and generously coat the chicken pieces.
  • In a pan, heat the avocado oil over medium-high heat. Brown the chicken, about three to four minutes per side.
  • Reduce the heat to low and cover the pan. Allow the chicken to cook through, about 30 minutes for bone in pieces.
  • Once cooked, set the chicken aside and allow to cool.

For the Salads

  • To assemble the salads, divide the salad ingredients evenly between two meal prep containers.
  • Dice the chicken and add to the salad.
  • Refrigerate until ready to eat. Keep the dressing on the side to avoid the mixed greens getting soggy.

For the Dressing

  • Add the dressing ingredients to a mini food processor and proces until combined.