Greek Yogurt Chicken Salad
506 estimated calories · 70 g protein per listed portion
Thai Shrimp Glass Noodle Salad
By Tyler Bloomingdale · Built to Prep
Generated illustration; appearance and pictured props may differ from the prepared recipe.
Estimated nutrition per portion
450calories
56g protein
48g carbs
4g fat
Sodium: Estimate pending
1 meal. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.
Ingredients and shopping list
Full batch: 4 listed servings.
- 1.2 kg / 2.65 lb raw peeled, deveined shrimp
- 200 g / 7 oz dry mung-bean glass noodles
- 1 cucumber; 2 cups cherry tomatoes; 1 red onion
- 1 bunch cilantro; 2 limes; 2 garlic cloves
- 4 tsp reduced-sodium fish sauce; chili to taste
Cooking instructions
Cook noodles following package directions; rinse cold and drain. Poach shrimp until opaque and firm (145 F); cool promptly. Slice vegetables and herbs. Whisk lime, garlic, chili and fish sauce with 2 tbsp water. Divide noodles, shrimp and vegetables into 4 boxes; pack dressing separately. Serve cold.
Meal-prep storage
Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.
Ingredient and allergy checks
Listed allergens: Fish, Shellfish. Gluten status needs label review. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.
Recipe notes
A protein-forward meal-prep recipe from the Built to Prep collection.
Desk review only; kitchen testing and brand-label nutrition verification pending.
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