One of the BEST ways to stick to eating healthy, balanced meals throughout the week is to meal prep on Sunday or whatever day works with your schedule. I usually pick up a rotisserie chicken from Harris Teeter on Sunday and my husband will cut it up for me into small chunks to put on my salads. I make 4-5 at a time. I wouldn't make more than that if you want them to keep.
I like to make my own dressing. Usually I will put 1-2 tablespoons of olive oil, juice from half a lemon and some salt and pepper. Sometimes I will add a little agave to make it sweet. OR just plain old balsamic! I used to keep a bottle of balsamic in my desk at work for go-to dressing. Don't add the dressing until you are ready to eat the salad! No one likes a soggy salad.
This simple tip only takes a short amount of time before your week gets hectic and makes your lunches easy through the work week! If you get bored easily, try making a few different bases. Try a kale or an arugula salad and add other toppings such as dried cranberries, diced carrots, chickpeas, or sliced almonds. Really anything goes! Just be careful about portion control with cheese or nuts. Have a small piece of fruit after your salad for dessert. Enjoy!
PS -- My husband's reward for cutting up the chicken is he gets to eat the drumsticks :)