Michelle’s Mason Jar Salad Recipe

Mason jar salad recipes

mason jar recipes

Do you enjoy eating meals in a jar? Then you’ll love Michelle’s Mason jar lunches. You will be amazed with how delicious this tastes!

Mason Jar Salad Recipe: Michelle’s Chopped Salad in a Jar

1 pound grilled chicken breast, cut into bite-sized pieces (or try edamame)

1 cup cooked quinoa

1 cup cherry tomatoes

1/4 cup vinaigrette dressing (or use fresh lemon juice, olive oil, and a spot of honey)

1 cup frozen corn, thawed

1/4 cup shredded Parmesan cheese

4 cups arugula, chopped

1/2 cup pomegranate seeds or raisins

1/4 cup roasted pepitas (shelled pumpkin seeds)

Layer the following ingredients among four 16-ounce jars, starting from the bottom up: 4 ounces grilled chicken breast, 1/4 cup quinoa, 1/4 cup tomatoes, 1 tablespoon dressing, 1/4 cup corn, 1 tablespoon Parmesan, 1 cup arugula, 2 tablespoons pomegranates, and 1 tablespoon pepitas. Cover with lid and refrigerate. When ready to eat, shake sealed jar to combine.

Prep time: 10 minutes

Makes 4 servings

Michelle's Mason Jar Salad Recipe

Mason jar salad recipes

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: November 30, 2016

  • Yield: salads (4 Servings)
  • Prep: 10 mins

This salad contains all of the food groups in one handy Mason jar meal in a jar.

Ingredients

Instructions

  1. Layer the following ingredients among four 16-ounce jars, starting from the bottom up: 4 ounces grilled chicken breast, 1/4 cup quinoa, 1/4 cup tomatoes, 1 tablespoon dressing, 1/4 cup corn, 1 tablespoon Parmesan, 1 cup arugula, 2 tablespoons pomegranates, and 1 tablespoon pepitas. Cover with lid and refrigerate. When ready to eat, shake sealed jar to combine.

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