To meal prep this salad, make sure the chicken is fully cooled before adding to the salad. Store the dressing in a separate container and dress the salad just before eating.
This salad will make about 3 tablespoons of dressing per salad. Double the dressing, if you like your salad heavily dressed. Leftover dressing may be stored in an airtight container in the fridge for 3-4 days.
Nutrition Info Clarification: The nutrition information includes the FULL AMOUNT of the marinade for the chicken, which is why the sodium content is so high. I left the nutrition as is, since I'm not a nutritionist, but for my own personal use I count the sodium around 1000mg, based off 1 tablespoon of the Greek seasoning we use (Cavender's) having around 2800mg sodium per tablespoon and the fact that a large portion of that is drained away in excess marinade. You may also use a lower sodium Greek seasoning or make your own blend of seasoning for the marinade.
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