Mason Jar Mediterranean Chicken Salad
servings
Ingredients
For the Mediterranean Lentil Mixture:
- 1/2 cup lentils, uncooked
- 2 cups water
- 1 cup onion, red; diced
- 1 cup tomatoes, cherry; quartered
- 1 cup cucumber, diced
- 1/2 cup olives, kalamata; sliced
- 1/2 cup feta cheese, crumbled
For the Chicken
- 3 medium chicken breasts, (~3 oz each)
- 1/2 tsp basil, dried
- 1/2 tsp parsley, dried
- 1/2 tsp garlic powder
- salt and pepper, to taste
- olive oil, for the pan
For the Dressing
- 1/3 cup lemon juice, (juice from 1 large lemon)
- 1 tsp garlic powder
- 1/2 tbsp rice vinegar
- 1/4 cup olive oil, extra virgin
- 1 tbsp honey
Additional Ingredients
- 4 large handfuls spinach
Instructions
For the Mediterranean Lentil Mixture
- First, prep lentils by placing 1/2 cup lentils and 2 cups of water in a medium-size pot. Bring to a boil and then reduce heat to low and let simmer for an additional 15 minutes. Remove from heat and drain remaining water and place in a tupperware and into the fridge to cool.
- Next, prep veggies by dicing red onion, quartering cherry tomatoes, dicing cucumber, and slicing olives.
- Once the lentils have cooled, mix all ingredients together and set aside.
For the Chicken
- Preheat oven to 375ºF and rub a baking sheet with olive oil.
- Next, place chicken breast on baking sheet and generously season each side with spices. Bake at 375ºF for 25-30 minutes depending on how thick the chicken breasts are. Place in a tupperware container and into the fridge to cool. once cooled, slice into bite-size pieces.
For the Dressing
- Place all ingredients in a small bowl and whisk with a fork until combined.
For the Mason Jar Salad
- Create your mason jar salad by placing 1/4 of the dressing at the bottom of each of the 4 jars. Then, place 1/4 of the diced chicken on top of the dressing. Add in a handful of spinach to each jar. Finish by adding the lentil mixture.
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