Quinoa Chicken Salad in a Mason Jar
SERVINGS 4
Ingredients
- 3 Tbsp. balsamic vinegar
- 2 Tbsp. lemon juice fresh
- 1/2 tsp. honey or pure maple syrup
- 1 tsp. Dijon mustard
- 1 Tbsp. olive oil extra virgin
- 2 cups quinoa cooked
- 4 cups cucumber sliced
- 4 cups tomatoes halved
- 3 cups chicken breasts grilled, boneless, skinless, sliced
- 1/2 cup feta cheese crumbled
Instructions
- To make dressing, combine vinegar, lemon juice, and honey in a medium bowl; whisk to blend.
- Add mustard; mix well.
- Slowly add oil while whisking; mix well. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
- Evenly layer quinoa, cucumbers, tomatoes, chicken, and cheese on top of dressing in jars.
- Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.
- Variation (Add 1 green container per serving): Add 4 cups fresh baby spinach.
Notes
2B Mindset Plate It!
A great lunch option.
Replace quinoa with more veggies for dinner.
Nutrition
Calories: 580kcalCarbohydrates: 67gProtein: 41gFat: 16gSaturated Fat: 5gCholesterol: 89mgSodium: 380mgPotassium: 1425mgFiber: 8gSugar: 9gVitamin A: 937IUVitamin C: 42mgCalcium: 176mgIron: 6mg
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