If your anything like me then making lunch for on the go can often become a chore. When life becomes jam-packed with things to do, I turn to my Mason Jar Salads. They are packed with so many flavors and textures, it's hard to deny what's inside of the mighty mason jar.
Recipe from "Cook'n with Will- Mason Jar Salad" 2016 Show
Makes 1 pint-sized Mason Jar | 10 minutes- prep time | 10 minutes - total time
What you need:
Honey Mustard Dressing:
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 teaspoon minced garlic
1/4 teaspoon white wine vinegar
1/2 teaspoon honey
salt and pepper
1/4 cup cooked chicken, chopped
1/4 cup red bell pepper
1/4 cup chickpeas, cooked and rinsed
1/2 cup lettuce, shredded
How to make it:
Using a pint-sized mason jar, go ahead and add in all of your dressing ingredients. Cover the mason jar using the lid and shake together, until all is combined well.
Now, at the bottom of the jar, go ahead and add in your cooked chicken, red bell peppers, chickpeas, and of course your shredded lettuce. Be sure to add in your salad ingredients, in the listed order, so that you can maintain the freshness and proper texture of all of the ingredients.
Finally, screw on your top to the mason jar and store in your fridge for 3-4 days.
When ready to eat, be sure to shake up the jar so that your dressing coats all of your ingredients.