Cilantro-Lime Chicken Salad and More Mini Meal Ideas
This Cilantro-Lime Chicken Salad is a fantastic example of everything I want in a mini meal! I affectionately like to call it my Mexican Cobb, since it features roasted chicken, buttery corn, black beans, pepper jack cheese, jammy eggs, tomatoes, Marinated Red Onions, and crunchy tortilla chips are piled over shredded cabbage then tossed in the most delicious Creamy Cilantro-Lime Dressing.
A Note from Teri on Meals On the Go
If you’ve been following along, you know how absolutely delighted I am by the mini meal trend. Ever since I shared my first roundup of Mini Meal Ideas, I haven’t stopped dreaming up new and different combinations to make!
A mini meal starts with whatever sounds delicious! Next I add a few ingredients that tie it all together. It is amazing how satisfying these little combinations can be. This Cilantro-Lime Chicken Salad features my Everyday Roasted Chicken, Marinated Red Onions, and a gorgeous homemade Creamy Cilantro-Lime Dressing, which is truly the star of this salad. It’s bright and herbaceous with fresh cilantro, plenty of lime, jalapeño, chives, shallot, garlic, and a touch of heat. Toss some shredded cabbage with the dressing, and you’re golden.
One thing I love about mini meals is that there really are no rules. Take this one and run with it! You can use our combinations for inspiration and add your own twist. I simply love this way of eating! If you’re a follower you know about my love for glass jars, which you can tuck into the refrigerator for when hunger hits. But if you don’t have a glass jar, a covered bowl will work well too!
What are Mini Meals?
Mini meals are exactly what they sound like: smaller meals that are satisfying, delicious, and easy to put together. Nutrient-dense mini meals are perfect to keep my energy elevated during the day. Plus, they are ready to go when I’m heading out for errands or appointments.
Mini meals can be their own unique creation, but sometimes they’re an adapted version of an old favorite. Sometimes I pair the protein from a familiar recipe with a few fresh vegetables and a spectacular sauce that elevates the combination of ingredients, or I might even reimagine my leftovers from the day before.
Teri’s Mini Meal Round Up
Shrimp Louie
A Louie is one of those salads that is very easy to put together but feels elaborate and celebratory. You poach shrimp, make jammy eggs, whip up a classic Louie dressing, and you’re ready to assemble! Layered with greens, tomatoes, and radishes, these few ingredients really come together to something special that makes a quick lunch feel like a treat.
Grinder in a Jar
This deconstructed Grinder in a Jar hits all the right notes! It starts with a little Marinated Red Onion oil. Next, I’ve taken the key flavors of a grinder–cubed cheese, pepperoncini, cherry tomatoes, ribboned salami, and Marinated Red Onions–and paired them with roast chicken slices and homemade croutons for a meal that tastes deliciously familiar and is perfectly filling. You’ll find yourself reaching for these mini jars over and over!
Salmoncado Bowl
My Tunacado Bowl is a weekly regular, and it occurred to me that it might be just as delicious and a bit more luscious with a tin of smoked salmon. Guess what? I was right! By simply swapping the tuna with salmon I created a mini meal that felt fresh and was just as satisfying as my Tunacado Bowl. Every bite is so delicious and packed with nutrients that truly feel good to eat.
Beet-Cured Salmon and Cream Cheese
Have you ever made my Beet-Cured Salmon? It’s just as delicious as it is gorgeous. Use your leftover cured salmon to make a few mini meals with a scoop of cream cheese and crisps or crackers for a fabulous meal on the go. And if you want to go the extra step, add some cherry tomatoes or tomato slices, sliced cucumbers, or capers.
Pork Tenderloin with a Chimichurri Coleslaw
I made my Spiced Pork Tenderloin when September was visiting, and I couldn’t stop thinking about how good it was! I don’t make this recipe often and found myself inspired to make it again shortly after they left. We looked at my Leftover Pork Tenderloin recipe and made an on-the-go mini meal version that was better than I could have imagined! I tossed shredded cabbage in the chimichurri sauce to make a quick coleslaw that I placed into the jars first then topped it with pork tenderloin slices. A little extra sauce, pickles, white beans for extra protein, cheddar cheese, apple, and avocado slices round out the meal. Finish with my Marinated Red Onions and you’re good to go.
Green Goddess Salad with Passport Chicken
My Passport Chicken is a little bit of an icon in my kitchen because everyone loves it so much. It’s a foolproof recipe for the most flavorful chicken that is perfect on on its own or in a salad or a sandwich. Sliced and tossed with greens, radishes, avocado, Marinated Red Onions, and my Green Goddess Dressing is a match made in kitchen-heaven! Add the dressing if you’re planning on to eat right away, but if you aren’t, I recommend drizzling on just before eating or taking to go. One quick shake and it’s ready to eat.
Crunchy Noodle Bowl
This mini meal is full of flavor, full stop. An addicting combination of herbs, crunchy nuts, a citrus-almond butter sauce, and noodles that you will definitely want seconds or thirds. I made the original version of this dish with tofu for my son, but it is spectacular with chicken and would also be great with shrimp. I assembled my mini meal jars by adding a little sauce to the bottom then layering the shredded cabbage, pre-dressed noodles, vegetables, chicken, nuts, and herbs. Finish with a little more sauce and a squeeze of lime and you’re ready to eat.
Greek Lentil Salad Mini Meal
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My Greek Lentil Salad Mini Meal is so wonderful in part because of the outstanding Greek-inspired chicken marinade with garlic, olive oil, dried oregano, and Greek seasoning. I’ve recently become a fan of what I call medium-rare lentils and they are the perfect addition to this dish. The lentils are a little undercooked so they still have a little bite and add the most wonderful texture. A bonus is that if you make a big batch of these lentils you can keep them in the fridge and add them to other meals during the week.
I use chicken thighs because I like that crispy goodness, but if you prefer a chicken cutlet, that would be lovely as well—just make sure to pound it down to flatten it. Either way, I know you will find our new Mini Meal surprisingly good. They’re a delicious and filling meld of all of the wonderful flavors of each ingredient.
Layer the sauce at the bottom and top with the lentils. Layer your cucumber-tomato salad, chicken, and finish with marinated red onions. Delicious!
Vegan Sunday Salad
My Antipasto Salad is a crowd favorite and so is this vegan version! Full of perfectly seasoned and cooked tofu and savory, umami forward ingredients like hearts of palm, olives, mushrooms, and crispy chickpeas, this mighty salad is so satisfying. I added a drizzle of Marinated Red Onion oil to the bottom of the jars and placed the arugula and red onions right on top then layered all of my toppings, and finished with a drizzle of dressing. I normally toss everything together but for my mini meals I like to shake everything right before eating.
Greek Quinoa Salad with Salmon
This Greek Quinoa Salad is the kind of dish you’ll want to eat all the time. It’s the perfect meal when you want to eat healthy and feel your absolute best. It absolutely feels indulgent, but it is packed with healthy fats, fiber and omega-3s, which we know our bodies absolutely love. I layered quinoa with a crunchy cucumber salad and topped it with a beautiful piece of salmon. This gem might be my perfect lunch!
Leftover Everyday Roast Chicken Fridge Clean Out Mini Meal
When it’s time to clean out your fridge, making a mini meal like this gives a second life to your leftovers. I made a honey-dijon-mayo sauce at the bottom of the jars then tossed in some leftover roasted chicken breast slices. I paired that with a sliced honeycrisp apple (my favorite!), cheddar cheese slices, a small pickle, and a few bagel crisps.
Have you ever made bagel crisps? They’re super easy to make and wonderful to have around! I thinly sliced some of my favorite Canyon Bakehouse blueberry bagels, lightly brushed them with olive oil, and baked them at 350F for 5-10 minutes, flipping them midway.
It felt like an adult lunchable in the best way. This was a perfect meal on the go with one of my turmeric juices and a piece of dark chocolate for dessert!
Everyone loves these jars!
One of our most frequently asked questions is “what jars do you use?” I look for a wide-mouth for easy eating and cleaning so I love 17-ounce size jars for mini meals but if I’m doing pickles or storing food then I like a larger size. If you need a set of jars for your own mini meals, you can check them out here.
Mini Meal Ideas FAQ
A mini meal is a bit more intentional than a snack. Think of it as a little more curated. It’s satisfying in the same way a meal is, but it’s a smaller, lower-effort version. I like my mini meals to have plenty of protein and plenty of fiber.
These mini meals are filling already, but if you want to add even more satiation, add a protein (a jammy egg, good canned tuna, leftover roast chicken, cottage cheese), fiber or a healthy fat (avocado, nuts, a drizzle of good olive oil, a torn piece of burrata).
These are the jars I use to make my mini meals!
It’s whatever you have on hand! Whenever I’m cooking something I like to make extra and then I have a mini meal ready to go. I love having baba ganoush, hummus, feta, olives, leftover protein, and medium rare lentils. Put something delicious together and I promise you’ll be happy.
Ingredients for Cilantro-Lime Chicken Salad
For the Cilantro-Lime Dressing
- Cilantro: Fresh cilantro gives the dressing a bright flavor and beautiful color.
- Fresh lime: Both fresh lime juice and zest give the dressing plenty of citrusy tartness. Start with 3 tablespoons of juice and add another tablespoon if you want an extra pop of lime. Citrus is the perfect way to bring flavors to life!
- Jalapeño: Seeded jalapeño adds fresh pepper flavor and a little heat without making the dressing overwhelmingly spicy.
- Chives and shallots: These add layers of mild onion flavor.
- Garlic: Fresh garlic gives the dressing a savory punch.
- Anchovy: Don’t be afraid of the anchovy! It adds wonderful savory depth and umami without making the dressing taste fishy.
- Hot sauce: Just a teaspoon gives the dressing a subtle kick. Use your favorite.
- Light olive oil and egg: These emulsify to create the rich, creamy base of the dressing.
- Apple cider vinegar: Adds another layer of acidity to balance the richness of the dressing.
For the Chicken Salad
- Chicken: My Every Day Roast Chicken breast is wonderful here, but this is also a perfect place to use leftover or rotisserie chicken. Cut it into cubes so you get chicken in every bite.
- Shredded cabbage: Instead of traditional lettuce, I use crunchy shredded cabbage and toss it directly with the cilantro-lime dressing. It makes a fantastic base for the salad and holds up especially well if you’re assembling the mini meals ahead of time.
- Sweet corn: I quickly sauté frozen sweet corn in butter until it’s warmed through, then season it simply with salt and pepper.
- Black beans: Rinsed and drained canned black beans make this mini meal even more satisfying and couldn’t be easier.
- Jammy eggs: I cook the eggs for 7½ to 8 minutes for that gorgeous jammy center.
- Marinated Red Onions: One of my favorite Magic Elixirs! They add acidity, color, and a wonderful tangy bite.
- Pepper jack cheese: Cubed pepper jack adds creaminess and a little extra heat.
- Cherry tomatoes: Keep them whole for a juicy, fresh bite and another pop of color.
- Tortilla chips: That crunch is essential! Break a handful over the salad just before eating so they stay nice and crisp.
How to Make Cilantro-Lime Chicken Salad
Step 1: Make the Cilantro-Lime Dressing
Using an immersion blender or regular blender, blend the egg while slowly adding the light olive oil until the mixture emulsifies and thickens. Add the cilantro, lime juice, jalapeño, chives, shallots, apple cider vinegar, garlic, anchovy, hot sauce, salt, pepper, and lime zest and blend until thoroughly combined.
Cover and refrigerate the dressing while you prepare the rest of the salad. This gives it time to thicken and lets all those wonderful flavors come together.
Step 2: Cook the Jammy Eggs
Bring a medium saucepan of salted water to a gentle boil. Carefully lower in the eggs and cook for 7½ to 8 minutes, adjusting the heat as needed so the water doesn’t boil too aggressively.
Immediately transfer the eggs to an ice water bath and let them sit for 1 minute. Remove them, carefully peel while they’re still warm, and cut each egg in half.
Step 3: Sauté the Corn
While the eggs are cooking, melt the butter in a large sauté pan over medium-high heat. Add the frozen sweet corn and sauté for a few minutes, just until warmed through. Season with a pinch of kosher salt and freshly ground black pepper.
Step 4: Assemble the Cilantro-Lime Chicken Salad
Toss the shredded cabbage with a few spoonfuls of the cilantro-lime dressing, then divide it among four jars or bowls.
Top each with sautéed corn, cubed Every Day Roast Chicken or rotisserie chicken, black beans, Marinated Red Onions, pepper jack cheese, broken tortilla chips, jammy egg halves, and cherry tomatoes.
Enjoy your Cilantro-Lime Chicken Salad right away or close up the jars and refrigerate them for later.
If you make this Cilantro-Lime Chicken Salad or one of the mini meals, be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!
Cilantro-Lime Chicken Salad and more Mini Meal Ideas
Ingredients
For the Cilantro-Lime Dressing:
- 1 large egg
- ¾ cup light olive oil
- ¼ cup cilantro chopped
- 3-4 tablespoons fresh lime juice
- 3 tablespoons jalapeño seeded and finely diced
- 3 tablespoons chopped chives
- 3 tablespoons minced shallots
- 1 tablespoon apple cider vinegar
- 2 garlic cloves pressed or grated
- 1 anchovy
- 1 teaspoon hot sauce
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon grated lime zest
For the Salad:
- Salt
- 4 large eggs
- Freshly ground black pepper
- 1 ½ tablespoons butter
- 1 12-ounce bag frozen sweet corn
- 1 cup shredded cabbage
- 1 large Every Day Roast Chicken Breast or rotisserie chicken breast cubed
- 1 can black beans drained and rinsed
- Marinated red onions
- 8 ounces cubed pepper jack
- Handful tortilla chips
- 1 cup whole cherry tomatoes
Instructions
- Make the cilantro lime dressing. In a blender or large jar or container if using an immersion blender, place the egg and slowly blend in the olive oil until it emulsifies and thickens. Add the rest of the ingredients and blend until thoroughly combined. Cover and refrigerate to allow the dressing to thicken before use.
- Make the jammy eggs. Bring 2 quarts of water to a gentle boil over medium-high heat and add salt. Carefully add the eggs to the water and cook for 7 1/2 – 8 minutes, adjusting the heat as necessary to prevent the water from boiling too rapidly and cracking the eggs.
- Meanwhile, prepare an ice water bath. When the eggs are done, immediately remove them to the ice water with a slotted spoon and let them cool before peeling. Cut each egg in half lengthwise and set aside.
- While the eggs are cooking, saute the corn. Add the butter and corn to a large saute pan over medium-high heat and saute for a few minutes until warmed through. Season with a pinch of salt and freshly ground black pepper. Set aside.
- Assemble the salad jars or bowls. In a medium bowl, toss the shredded cabbage with a few spoonfuls of the cilantro-lime dressing. Divide the cabbage among four jars or bowls and top with a couple spoonfuls of the sauteed corn and some chicken breast. Spoon some black beans into the jars along with a forkful of marinated red onions. Add a quarter of the cubed cheese and a few broken tortilla chips, and top the jars with 2 egg halves and a handful of cherry tomatoes. Enjoy now or close the jar and keep in the fridge to eat later!
Do you have a copy of the No Crumbs Left cookbook yet?
Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.
This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.