Crono said: You can freeze chicken for like 6 months and it won't go bad.
Vyers said: I was thinking more from a "prep specifically for salad" storage perspective. I would like to have as many days of salad ready to go as possible: I'm most likely going to prep a number of tupperware containers filled with veg and cheese to be ready to go for the office. But I'm not sure what to do with the meats I've mentioned. Like can I cook a chicken breast, cut it into cubes, and then freeze those cubes? If yes, how long do I need to let them defrost before eating them. Can I add frozen chicken cubes to my salad in the fridge and let it defrost in there, or should chicken be defrosted seperately.
Sei'taer said: Best suggestion is to just cook chicken ahead of time twice a week.
Crono said So yeah, you could do one big cooking session and then portion off each lunch into a ziplock and freeze (I suggest using a marker and dating each bag if you think they may be in there more than 3 months).
Southern Comfort said: Myself, I'd be worried about trying to plan too far ahead, as salad greens tend to go off pretty quickly as well.
Southern Comfort said: On cooking in general, I made my aunt's chili tonight, and feel sad and depressed about it.
Mavilu said: Chickpeas and navy beans go very well with all kinds of salads, because their flavor is pretty neutral, all you need to do is rinse them after you open the can and you are good to go, if you want to do that in advance, you can too, just make sure to store them in the fridge in an airtight container, so they don't dry out.
Mavilu said: Leafy greens go downhill pretty fast, just like SC says, because any weight you put in them bruises them and accelerates the rotting proccess, is best if you keep leafy greens in one container, the rest in another/others and your salad dressings in yet another and mix everything before you go to work. And do not freeze leafy greens that you plan to eat raw, they'll be useless after you defrost them; if you plan to wilt your leafy greens (cook them, that is), then, by all means, freeze them after you cook them. You could also try canned salmon or tuna, for convenience.