The pesto chicken can be cooked any way you'd like, but I prefer pulled chicken, so I put it in my Instant Pot to pressure cook for 15 minutes. While the chicken is cooking, chop the tomatoes and cucumbers.
Next, put the lettuce, veggies, and feta in five plastic containers for the week, making sure to divide the portions evenly. Add about 4 ounces of the chicken to each salad, plus a fifth of your tomatoes, cucumbers, and, if you like, feta cheese. On the day you're eating each salad, add half of a small avocado. Pack a small container of dressing (2 tablespoons per salad) and mix it all together right before eating.
If you are looking for extra protein, you can add 1/4 cup of quinoa to each salad.
Image Source: POPSUGAR Photography / Isabella Isotti