11. Healthy Chicken Salad
A good chicken salad is a work lunch staple for a reason. This one keeps things light and adds grapes for little bursts of sweetness against the creamy, savory chicken. Pile it onto a crusty baguette like the photo, roll it in a wrap or eat it straight over greens. Make a batch on Sunday and you have lunch for days. Pack it in a cold container with an ice pack, and keep bread separate so it doesn’t get soggy.
12. Sun Dried Tomato Arugula Lentil Salad
Peppery arugula, chewy sun dried tomatoes and hearty lentils make this salad feel substantial without weighing you down. Roasted cherry tomatoes and crumbles of cheese finish it off. Lentils are one of the best choices for packed lunches since they hold their shape and soak up dressing beautifully. Store the arugula separately and fold it in at lunch so it keeps its bite. This is the kind of salad that actually keeps you full until dinner.
13. Lemony Quinoa Chickpea Salad
Bright, lemony and built for meal prep. Quinoa and chickpeas form the base, then chopped cucumber, yellow pepper, olives and fresh herbs make it crunchy and fresh. It keeps well for about four days in the fridge, so one batch covers most of the work week. There’s no lettuce to wilt, which is exactly why it travels so well. Eat it on its own or spoon it over greens for a bigger lunch.
14. Grilled Avocado Goat Cheese Toast
Avocado toast gets an upgrade with grilled avocado slices and creamy goat cheese. Grilling softens the avocado and adds a hint of smoky flavor, and halved cherry tomatoes bring a little freshness on top. It’s a fast lunch if you work from home, ready in minutes. For the office, pack the toast, avocado and toppings separately and assemble right before you eat. Hearty whole grain bread keeps it from going limp.
15. Quinoa And Roasted Broccoli Lunch Bowls
Roasted broccoli is a different vegetable than steamed broccoli. It gets crispy edges and a nutty flavor, and it holds up in the fridge far better. Here it joins quinoa, chickpeas, avocado, red grapes and feta for a bowl that’s savory, sweet and satisfying all at once. Prep the quinoa and broccoli together on Sunday and divide into containers. Add avocado the day you eat it so it stays green.
