An easy Greek salad recipe made in a mason jar. You can store this recipe for up to three days. Simply cover mason jars with lids and store in the refrigerator.
Servings 4
Prep Time 25 minutesmins
Cook Time 25 minutesmins
Total Time 50 minutesmins
Ingredients
28-oz boneless, skinless chicken breasts
1Tbspavocado oil
1cuporganic balsamic vinaigretteTessemae's All Natural
16-oz jar pitted kalamata olives, drained
114-oz can quartered artichoke hearts, drained
110-oz pkg matchstick-cut carrots
1/2seedless cucumberquartered and thinly sliced
1head radicchiothinly sliced
1pintcherry tomatoeshalved
1/2cuppine nutstoasted
19-oz pkg baby spinach
Instructions
Preheat oven to 375°F.
Place chicken in a small baking dish; drizzle with oil, and lightly sprinkle with salt and pepper.
Bake 24 to 26 minutes or until chicken is done. Cool; shred chicken.
Pour 1/4 cup vinaigrette into each of 4 (1-quart) Mason jars.
Layer olives, artichokes, carrots, cucumber, radicchio, tomatoes, pine nuts, chicken and spinach, in that order, in jars.