Chicken and Quinoa Mason Jar Salad
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 2-4 1x
- Category: Salad
- Cuisine: Gluten Free
Ingredients
Scale
- For the Salad:
- Non-stick cooking spray (I used coconut oil spray)
- 2 boneless skinless Chicken Breasts
- 1/4 tsp Sea Salt
- 2 tsp dried Thyme
- 1 cup shredded Carrots
- 1 cup cooked Quinoa
- 1 cup chopped Cucumbers
- 2 heaping cups Salad Greens (I used Arugula and Spinach)
- 1 Avocado skin removed, pitted and sliced
- For the Dressing:
- ¼ cup Tahini
- ½ cup fresh Lemon Juice (juice from about 2 large lemons)
- 1 Tbs EVOO
- 1 large clove Garlic
- ¼ tsp Sea Salt
- ¼ tsp Black Pepper
- 2 Quart size wide mouth Mason Jars or 4 pint size Mason Jars
Instructions
- You can save time by cooking the chicken ahead of time or just buy pre-cooked chicken
- Preheat oven to 425 degrees Fahrenheit
- Spray baking sheet with non-stick cooking spray.
- Place Chicken Breasts on baking sheet.
- Sprinkle 1/4 tsp Sea Salt and 2 tsp Thyme over Chicken.
- Bake 30 minutes or until Chicken is cooked all the way through.
- Let cool and dice the Chicken into bite size pieces.
- While the Chicken is cooking make the dressing.
- In a food processor or high speed blender add Tahini, Lemon Juice, EVOO, Garlic, Salt, and Pepper.
- Pulse or blend for 30 seconds until creamy.
- Pour dressing evenly into the bottom of each mason jar.
- Then layer the rest of the ingredients into the mason jar.
- Add in order Chicken, Carrots, Quinoa, Cucumbers, Salad Greens, and top with Avocado.
- Place the lid on the jar and shake it up.
- Eat directly from the jar or pour onto a plate or into a bowl.
- Enjoy!
Find it online: https://tastefulventure.com/chicken-quinoa-mason-jar-salad/
