Hey guys! Time for Sunday meal prep again! This week I wanted to prepare a lunch that didn’t need reheating, so I thought it was a great time to revisit one of my favorite old recipes, Curry Chicken Salad. For the Curry Chicken Salad Meal Prep I paired the chicken salad with some crackers for dipping and a tart green apple, which perfectly compliments the earthy chicken salad. It’s a simple lunch box that holds up well in the fridge and doesn’t require a lot of prep.
You could always turn the chicken salad into a wrap using a large tortilla and adding some lettuce, although I feel like this wouldn’t hold up quite as well in the fridge over the 3-4 days as the salad alone. If you’re concerned about the crackers getting soft in the fridge, simply pack them separately in a sandwich bag. And lastly, I used only half apple per lunch box because that would be adequate for me, but I’m sure some people will probably prefer a whole apple per meal.
For more information about meal prepping, how it works, and why I do it, check out Meal Prep 101: A Beginner’s Guide to Prepping and Portioning Meals, or check out my entire Budget-Friendly Meal Prep Archive.
Curry Chicken Salad Meal Prep
I got some new containers! The jury is still out whether I like them or not, but they do hold quite a bit and the divided compartments do come in handy. The only thing I dislike so far is that they came in a pack of three instead of four. :P
This Meal Prep Includes:
One recipe Curry Chicken Salad: $5.61
3/4 box Wheat Thins: $1.71
2 Granny Smith Apples (1/2 per box): $1.61
TOTAL COST: $8.93
Cost per meal: $2.23
Notes:
- Tossing the apple slices with a little lemon juice helps prevent browning.
- If you want to eat this as a wrap, you can always pack the tortilla separately and just wrap it each day at lunch to prevent the tortilla from getting wet as it sits in the refrigerator.
- I prefer mild curry powder for this chicken salad.
This post may contain affiliate links which won’t change your price but will share some commission. As an Amazon Associate I earn from qualifying purchases.
Made for this week’s lunches. Used two baked chicken leg quarters I found on sale and added a can of garbanzo beans. Made enough for all five work days, served with your Naan recipe. Many thanks for another great recipe!
Have this meal prep on repeat, so good!
I replaced the crackers with triangles of your naan bread that I had in the freezer. Love this one, Beth.
Hi! Where do you get your bento boxes? Thank you!
I got them from Amazon, here is the link. :) https://www.amazon.com/gp/product/B01M0FE59Y/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1
How many meals does this make? 4?
Yes. :)
The best chicken salad I ever had actually had tarragon in the dressing but man I’m a sucker for curry and yours looks good!
I always feel like the consistency of chicken changes so dramatically over night that I have a hard time eating it the next day. (Which is weird cause no other meat does that for me) how does this chicken hold up? Does the dressing prevent some textural changes?
I’ve never noticed texture changes with chicken like you described, so I’m not sure if you’d have a problem with this one… For me it was just fine. :)
Do you think I could use chicken thigh meat for this? I have some in the freezer from the week I did the soy glazed chicken meal prep (which was delicious, by the way).
Sure, it would work. :)
Yum! I make this and spoon into those store-bought phyllo cups (or bake wonton wrappers in a muffin tin) for something different to take to potlucks. I keep them separate until just before serving so they don’t get soggy. I will have to make this for lunch soon!
I made the curry chicken salad this week. My boyfriend said “I want to eat only this for the rest of my life”.
I have a sous vide, so I salted the chicken breasts and cooked them for 1.5 hours @ 150F before mixing with the rest of the ingredients. I substituted white wine vinegar because I didn’t have a lemon and I used 2:1 yogurt:mayo instead of 1:1 as written.
It was great and was awesome in tortillas as a wrap!
Please update on your further thoughts on the containers. I have some single section glass containers and I really like them for freezing stuff, but lugging them around on my commute is sometimes a drag. I got the plastic three section containers you mentioned in another post and the only thing I don’t like about them is that it came in a pack of 10 and I live alone. Maybe I can unload half on my sister and her SO. . . Size-wise/volume-wise, how do the glass and plastic containers compare?
I like that the glass containers are more compact than the large flat plastic containers, but yes, they can be heavy. I think if I were traveling with the lunch every day I might just stick with the plastic Ziploc containers that I always used to use. They’re so durable, inexpensive, and come in so many shapes and sizes that I can just pack each item separately.
I am loving the meal prep posts! Great idea!
I love this new series of yours – and those containers!!!! I have a horrible reputation for bringing many tupperwares/pyrex containers with me to work for all the various components and theses look so much better.
You can try salt water instead of lemon juice on the apples: http://www.seriouseats.com/2015/09/how-to-prevent-apple-pear-browning.html
Do you think it would also work to prevent avocado browning?
I just love this great looking meal prep!!! It looks so tasty and healthy. Can’t wait to make it.