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Amazing 4-Day Mason Jar Salad with Chicken Avocado

Mason Jar Salad with Chicken and Avocado
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Pack your lunch with flavor and freshness! This Mason Jar Salad with Chicken and Avocado is perfect for meal prepping. Layering keeps everything crisp until you are ready to eat. Make your weekdays feel a little more like Sunday.

Ingredients

Scale
  • 1/2 cup cooked, shredded chicken breast
  • 1/4 cup vinaigrette dressing (your favorite kind)
  • 1/4 cup diced cucumber
  • 1/4 cup cherry tomatoes, halved
  • 1/2 cup chopped romaine lettuce
  • 1/4 cup cooked quinoa or farro
  • 1/4 cup canned chickpeas, rinsed and drained
  • 1/2 small avocado, diced
  • 2 tablespoons crumbled feta cheese (optional)

Instructions

  1. Pour the vinaigrette dressing into the bottom of a 32-ounce wide-mouth mason jar.
  2. Add the hardiest ingredients next: the cooked quinoa or farro, followed by the chickpeas and cucumber. This protects the greens from the dressing.
  3. Next, layer in the chicken and cherry tomatoes.
  4. Gently add the romaine lettuce, packing it lightly.
  5. Place the diced avocado on top of the lettuce.
  6. If using, sprinkle the feta cheese over the top layer.
  7. Seal the mason jar tightly with the lid. When ready to eat, invert the jar into a bowl to let the dressing coat the salad.

Notes

  • Prepare salads up to four days in advance. Keep them refrigerated.
  • If you are preparing this ahead of time, add the avocado just before eating to prevent browning.
  • Feel free to swap chicken for grilled tofu to make this vegetarian.
  • Use a firm avocado that is not overly ripe for best layering results.

Nutrition

Find it online: https://sundayflavor.com/mason-jar-salad-chicken-avocado-recipe/