An easy to make meal prep salad that you will love
Brush the chicken with olive oil and season with kosher salt and pepper. Grill 4 to 5 minutes per side or bake in a 400 degree oven for 30 minutes.
Once the chicken is cool, dice or shred it.
Divide the chopped iceberg lettuce between 4 meal prep containers.
Top each salad with the cooked chicken, bacon, cheese, and tomato.
Set out four 2 oz. containers with lids, add one oz. ranch and one oz. buffalo sauce to each cup. Put the lids on and place in the salad containers.