Chicken, Quinoa, Feta & Sunflower Jar
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A make-ahead salad jar layered with chicken, quinoa, feta, vegetables and sunflower seeds over apple cider vinegar dressing. Tip it into a bowl and toss for a cold lunch.
Ingredients
Dressing
- 3 tbsp apple cider vinegar dressing store-bought or homemade
Salad
- 1/4 cup diced cucumber
- 1/4 cup shredded carrot
- 1/3 cup cooked diced chicken (cooked chicken)
- 1/4 cup cherry tomatoes
- 1/4 cup cooked quinoa
- 1/4 cup crumbled feta or vegan feta
- 2–3 tbsp roasted sunflower seeds
- 1–2 cups romaine
Equipment
- large wide-mouth jar
- saucepan
- cutting board
- chef’s knife
Directions
- Prepare: Cook the chicken to 165°F and let it cool, making sure it is safely cooked. Cook the quinoa until tender and cool it. Wash and dice the vegetables.
- Assemble: Add the prepared dressing, cucumber, carrot, cooled chicken, tomato, cooked quinoa, feta, and sunflower seeds, then top with romaine. Refrigerate, then shake and turn it into a serving bowl.
- Store: Refrigerate right away; for meal prep, eat within 3 days.
- Serve: Keep the jar upright until it is time to eat. Pour it into a bowl, toss with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 334g | Calories: 562kcal | Carbohydrates: 23g | Protein: 26g | Fat: 42g | Saturated Fat: 11g | Trans Fat: 0g | Cholesterol: 73mg | Sodium: 595mg | Potassium: 699mg | Fiber: 5.1g | Sugar: 5.3g | Vitamin A: 9204IU | Vitamin C: 9.7mg | Calcium: 244mg | Iron: 2.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); prepared apple cider vinegar dressing counted as oil and vinegar dressing, shredded carrot counted as carrots, cooked diced chicken counted as roasted chicken breast, crumbled feta or vegan feta (the first choice counted). Brands and portions vary, so use it only as an approximation.