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Quinoa Chicken Salad in a Mason Jar

Quinoa Chicken Salad in a Mason Jar
  • 3 Tbsp. balsamic vinegar

  • 2 Tbsp. fresh lemon juice

  • 1/2 tsp. raw honey (or pure maple syrup)

  • 1 tsp. Dijon mustard

  • 1 Tbsp. + 1 tsp. olive oil extra virgin

  • 2 cups cooked quinoa

  • 4 cups sliced cucumbers

  • 4 cups halved cherry tomatoes

  • 3 cups grilled chicken breast boneless, skinless, sliced

  • 1/2 cup crumbled feta cheese

  1. To make dressing, combine vinegar, lemon juice, and honey in a medium bowl; whisk to blend.

  2. Add mustard; mix well.

  3. Slowly add oil while whisking; mix well. Evenly divide dressing between 4 one-quart Mason jars. Set aside.

  4. Evenly layer quinoa, cucumbers, tomatoes, chicken, and cheese on top of dressing in jars.

  5. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.

  6. Variation (Add 1 green container per serving): Add 4 cups fresh baby spinach.


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