Marissa Beck’s Chicka-Chicka Mason Jar Salad
This easy mason jar salad is one of my go-to’s since it contains filling protein from both chicken and chickpeas, hence, chicka-chicka!
Servings 1 Serving
Ingredients
Base layer: dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 clove garlic clove, minced
- 1 pinch Salt and black pepper to taste
Layer 1: Marinated crudité
- ½ cup canned chickpeas, drained and rinsed
- ½ cup cherry tomatoes, halved
Layer 2: Heavy veggies
- ¼ cup cucumber, sliced
- ¼ cup pepper, diced
Layer 3: Carbs
- ¼ cup cooked quinoa and/or corn
Layer 4: Protein
- 3 oz shredded or grilled chicken, cubed
Layer 6: Leafy greens
- ½ cup fresh spinach or mixed greens, chopped
Layer 7: Flavor boosters
- ¼ cup crumbled feta cheese
- ¼ cup sliced Kalamata olives or slivered almonds
Instructions
Prepare the Dressing:
- In a small bowl or jar, whisk together the olive oil, lemon juice, dried oregano, minced garlic, salt, and black pepper.
Assemble the Salad:
- Start by adding the chickpeas and/or tomatoes to the bottom of a 32 oz wide-mouth mason jar.
- Next, layer the cucumbers and pepper over the chickpeas/tomatoes.
- Add the chicken on top of the cucumbers/peppers.
- Layer in the quinoa and/or corn.
- Finish with the chopped spinach or mixed greens.
- Top with crumbled feta and/or olives.
Seal and Store:
- Close the jar tightly and store in the refrigerator for up to 5-7 days.
When Ready to Eat:
- Flip the jar on its head to let the dressing drip through the container, or shake the jar to mix the dressing and ingredients.
- Then, pour everything into a bowl and toss before serving.