Chicken berry quinoa salad in a jar
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Balsamic baked chicken, quinoa, strawberries, feta, red onion and spinach with a honey poppy seed vinaigrette. Four pint jars.
Ingredients
Salad
- ⅔ cup uncooked quinoa
- 6 cups spinach
- 2 cups sliced strawberries
- ½ cup feta cheese crumbled
- ¼ cup red onion diced
Chicken
- 2 large chicken breasts
- 1 teaspoon olive oil
- 1 teaspoon balsamic vinegar
- salt & pepper
Vinaigrette
- ¼ cup white wine vinegar
- ¼ cup olive oil
- 1 tablespoon honey
- 2 teaspoons poppy seeds
- ½ teaspoon dijon mustard
- fresh ground pepper
Equipment
- mason jars
- cutting board
- saucepan
- baking sheet
Directions
- Cook the quinoa following the package directions. Let cool.
- Heat the oven to 425°F. Stir the olive oil and balsamic vinegar together in a small baking dish. Add the chicken, turn it to coat, and sprinkle with salt and pepper.
- Bake for 10 minutes, turn it over, and cook for 10 to 15 minutes more. Let it rest for 5 minutes, then slice.
- Share among four 1-pint jars in this order: vinaigrette, chicken, quinoa, berries, feta, red onion, spinach.
- Close and refrigerate.
- When you are ready to eat, shake it into a large bowl, toss with the vinaigrette and enjoy.
Notes
Keep refrigerated at 40°F (4°C) or below.
Keeps up to 4 days. Soak berries in 1 part vinegar to 3 parts water, then rinse and dry before packing. Safety: contains cooked chicken; keep at 40 F or below and eat within 1 to 2 days.
Nutrition
Serving: 341g | Calories: 493kcal | Carbohydrates: 33g | Protein: 35g | Fat: 25g | Saturated Fat: 5.5g | Trans Fat: 0g | Cholesterol: 102mg | Sodium: 314mg | Potassium: 978mg | Fiber: 5.1g | Sugar: 9.3g | Vitamin A: 4349IU | Vitamin C: 62mg | Calcium: 195mg | Iron: 3.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; ⅔ cup uncooked quinoa counted as dry quinoa, chicken breasts counted as raw chicken breast, ½ teaspoon dijon mustard counted as prepared mustard. Brands and portions vary, so use it only as an approximation.