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Chicken and Quinoa Mason Jar Salads (4 Lunches, 58 g Protein)

Chicken and Quinoa Mason Jar Salads

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Four layered salads that stay crisp in the fridge all week — dressing on the bottom, greens on top, zero sad desk lunches.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4 quart jars
Calories: 633
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 15 oz canned chickpeas
  • 2 cups cherry tomatoes
  • 1 cucumber
  • 0.5 cup red onion
  • 2 cups cooked quinoa
  • 1.25 lbs cooked chicken breast
  • 0.5 cup feta cheese
  • 4 cups romaine lettuce

Method
 

  1. Whisk the olive oil, balsamic vinegar, Dijon, honey, salt, and pepper in a small bowl.
  2. Divide the dressing among 4 wide-mouth quart jars — about 2 tablespoons each, straight on the bottom.
  3. Layer in this order: chickpeas, then tomatoes, cucumber, and red onion. These sturdy layers sit in the dressing and only get better.
  4. Add the quinoa, then the chicken, then the feta — the middle layers stay dry.
  5. Pack the romaine in last, at the very top, without pressing it down into the layers below.
  6. Seal and refrigerate. To eat, shake the jar hard for a few seconds and pour into a bowl.

Nutrition

Calories: 633kcalCarbohydrates: 45.7gProtein: 58gFat: 23.9gSaturated Fat: 5.9gCholesterol: 137.2mgSodium: 941.5mgPotassium: 1110mgFiber: 9.7gSugar: 7.8gVitamin C: 22.9mgCalcium: 209.3mgIron: 5.6mg

Notes

The order is the recipe: wet things at the bottom, greens at the top, and nothing wilts for 4 days. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.

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