Meal Prep Asian Miso Chicken Salad Bowls

meal prep asian miso chicken salad

These meal prep Asian miso chicken salad bowls are healthy, satisfying, and perfect for lunch or dinner! (dairy-free, gluten-free)


  • 4 cups bok choy, Napa cabbage or baby spinach, roughly chopped
  • 6 oz Miso Chicken
  • 1/2 cup edamame, cooked and shelled
  • 1/2 cup mandarin oranges, drained
  • 1/2 cup shredded carrots
  • 1/2 cup shredded purple cabbage
  • 1/4 cup cashews
  • 1/2 cup cucumber, chopped
  • 1/2 cup snap peas
  • optional: fresh herbs such as mint or cilantro

For the dressing:

  • 2 tbsp rice vinegar
  • 3 tsp peanut butter or almond butter
  • 1 tbsp grated fresh ginger
  • 2 tsp sesame oil
  • 1 tsp low sodium soy sauce (or tamari for gluten-free)


  1. Divide greens between 3 meal prep containers. Divide remaining salad ingredients containers.
  2. Mix dressing ingredients. Add to small dressing containers. Cover and refrigerate until ready to eat.
  3. Pour dressing over salads before eating.


You may also omit the cucumbers and heat up bowls before serving. I like to add everything, including the dressing, to a nonstick skillet and sauté for a few minutes until warmed.

Keywords: meal prep asian salad bowls, miso chicken salad bowls, meal prep chicken salad bowls