Scale

1 lb, cut into 1" bites Chicken Breast

1/4 cup Primal Kitchen Greek Vinaigrette

1/4, diced Red Onion

16 olives Kalamata Olives

1/2, sliced and quartered Cucumber

1, sliced thin Roasted Red Pepper

1, diced Roma Tomato

4-5 cups Spring Mix

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In a Ziploc bag add chicken and dressing, seal and ensure all chicken is evenly coated.
Let marinate on counter for 20-30 minutes.
Chop all veggies while you wait!
Preheat skillet on medium high, add chicken and saute until thoroughly cooked
Assemble the salads:

Divide lettuce among 4 containers

Add cucumber, tomato, peppers, olives, and onion

Top each salad with chicken

Seal and you now are covered for lunch Monday-Thursday this week!

*Double this recipe if you are meal prepping for two