Chicken Kimchi and Zucchini Salad
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If you’re all about easy, flavorful meal prep, this Chicken Kimchi and Zucchini Salad is a game changer. Part of my meal prep friendly veggie-packed chicken salad jar series, this recipe combines tender chicken, crisp zucchini, and spicy, tangy kimchi to create a nutrient-dense, ready-to-go lunch or dinner. It stores beautifully in jars, making it perfect for busy weekdays when you want something fresh, satisfying, and packed with flavor without the hassle.
What makes this salad ideal for meal prep is how well the ingredients hold up over time — the probiotic-rich kimchi keeps the salad lively and adds digestive benefits, while the zucchini stays crunchy and fresh when stored properly. The chicken provides lean protein, turning this into a balanced, filling meal that will keep you energized throughout the day. Plus, the simple dressing layers perfectly, so you can assemble your jars in advance and enjoy a hassle-free, grab-and-go option anytime.
This Chicken Kimchi and Zucchini Salad jar is not just delicious but incredibly versatile. Whether you’re prepping for the workweek or looking for a healthy meal to take on the go, these jars fit right into your routine. If you’re loving veggie-packed, meal prep friendly salads that combine bold flavors with convenience, this recipe is a must-add to your rotation.
Ingredients
2 small (7-8 oz. zucchini)
1 cup (8 oz.) kimchi
2 small grilled chicken breasts (10-12 oz. breast meat), cold
2 tbsp toasted sesame oil
2 tbsp seasoned rice vinegar (if using plain rice vinegar, whisk 2 tsp honey into it before adding to the recipe)
1 tbsp sesame seeds, toasted or black
Kosher salt, to taste
Directions
- Julienne the zucchini, or you can use a spiralizer, if you have one, chopping the zucchini spirals four or five times to cut into smaller pieces. Add the zucchini to a medium bowl or a food storage container large enough to fit the entire salad. Coarsely chop the kimchi and add the zucchini. Thinly slice the chicken breast and add to the zucchini and kimchi. Add the toasted sesame oil, rice vinegar and sesame seeds to the salad. Mix or shake (with food container lid on) to combine. Season to taste, if desired. The salad will keep up to three days in the refrigerator tightly covered.
Notes
- I am an independent blogger and product reviews I share are based on my own opinions. Some of the links in this post are affiliate links and when used to make a purchase I may earn a commission.
Sarah Faris: The salad Whisperer
Sarah is a classically trained chef and Mom whose passion is spreading the gospel of salad. A native New Yorker, she now calls Miami, FL home.
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