Easily pack a filling quinoa chicken lunch salad layered perfectly in a jar so nothing get soggy.
Have you guys tried meal prepping yet? I’ve been trying to do this more and more to make my life a bit easier and less chaotic around meal times.
This was super easy to make. 
You could even buy already cooked Chicken to make this go even faster, but I chose to make my own for this so I could season it the way I wanted.
I just sprinkled some Sea Salt and Thyme over the Chicken before cooking it. I just love the flavor of Thyme on Chicken!
While the Chicken is cooking go ahead and cook up the Quinoa.
Depending of what brand you buy will depend on cooking time and method, so just follow the directions on the box.
I prefer the Ancient Harvest brand of Quinoa. It’s Organic and there’s no pre rinsing required before cooking. Have you ever tried rinsing Quinoa? Yeah not fun, those little grains get everywhere!
If you’re trying to figure out what size Mason Jar to use, use Quart size if you want a really big salad as a main meal. Use Pint size if you want a smaller portion.
Now the trick to preparing Mason Jar salads is to start by layering the dressing at the bottom of the jar and I whipped up my own yummy Lemon Tahini Dressing for this.
Click here for the dressing recipe.
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Quinoa Chicken Jar Salad
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Layer this hearty salad in a jar for a make-ahead lunch. Chicken, quinoa, and veggies with a creamy tahini dressing.
Ingredients
- Non-stick cooking spray
- 2 Chicken Breasts
- 1/4 tsp Sea Salt
- 2 tsp dried Thyme
- 1 cups (237 ml) shredded Carrots
- 1 cups (237 ml) cooked Quinoa
- 1 cups (237 ml) chopped Cucumbers
- 2 cups (473 ml) Salad Greens
- 1 Avocado
- 2 quart size wide mouth Mason Jars or 4 pint size Mason Jars
Instructions
- Preheat oven to 425°F (218°C).
- Spray baking sheet with non-stick cooking spray.
- Place chicken breasts on baking sheet.
- Sprinkle ¼ tsp sea salt and 2 tsp thyme over chicken.
- Bake for 30 minutes, or until chicken is cooked through.
- Let cool and dice chicken into bite-sized pieces.
- While chicken is baking, 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.
- Layer the remaining ingredients into the mason jar in this order: chicken, carrots, quinoa, cucumbers, salad greens, and top with avocado.
- Place the lid on the jar and shake.
- Eat directly from the jar or pour onto a plate or into a bowl.
Notes
- To prevent the salad from getting soggy, add the dressing just before serving or pack it separately.
- For a spicier kick, add a pinch of red pepper flakes to the tahini dressing.
- Leftover cooked quinoa can be stored in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 500
- Sugar: 10
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 50
- Fiber: 10
- Protein: 30
- Cholesterol: 100
Disclaimer: there are Amazon affiliate links in this post
Frequently Asked Questions
How should I season the chicken for the quinoa chicken jar salad?
You can season the chicken with sea salt and thyme before cooking it to enhance the flavor.
What type of quinoa do you recommend for this salad?
I prefer using Ancient Harvest brand quinoa, as it’s organic and doesn’t require pre-rinsing before cooking.
What size Mason jar should I use for a main meal salad?
For a main meal salad, use a quart-sized Mason jar to fit all the ingredients comfortably.
