Description
Layer this hearty salad in a jar for a make-ahead lunch. Chicken, quinoa, and veggies with a creamy tahini dressing.
Ingredients
Units
For the Salad
- 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
For the Lemon Tahini Dressing
- 1/4 cup Tahini
- 1/2 cup fresh lemon juice (from about 2 large lemons)
- 1 Tbs EVOO
- 1 large clove garlic
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
You Will Also Need
- 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 1/4 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