Greek Chicken, Quinoa and Chickpea Jar
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A quart jar salad layered with chicken, quinoa, chickpeas and Mediterranean vegetables over balsamic vinaigrette. Pack it for a grab-and-go lunch and tip it into a bowl to serve.
Ingredients
Dressing
- 2 tbsp prepared balsamic vinaigrette
Salad
- 3 oz cooked chicken breast diced
- 1/2 cup cooked chickpeas
- 1/3 cup chopped cucumber
- 1/3 cup diced red onion
- 1/3 cup chopped red bell pepper
- 1/2 cup cooked quinoa
- 1/4 cup pitted Kalamata olives
- 2 tbsp feta
- 1 handful green leaf lettuce
Equipment
- quart jar
- cutting board
- chef’s knife
Directions
- Prepare: Cook the chicken and quinoa all the way through, then let them cool. Drain the chickpeas and chop the vegetables.
- Assemble: Layer the vinaigrette, chicken, chickpeas, cucumber, onion, pepper, quinoa, olives, feta, and lettuce.
- Store: Refrigerate right away; eat within 2–3 days.
- Serve: Hold the jar upright until you are ready to eat. Empty it into a bowl, toss with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 510g | Calories: 631kcal | Carbohydrates: 51g | Protein: 41g | Fat: 31g | Saturated Fat: 7.4g | Trans Fat: 0g | Cholesterol: 89mg | Sodium: 730mg | Potassium: 790mg | Fiber: 11g | Sugar: 9.9g | Vitamin A: 4060IU | Vitamin C: 72mg | Calcium: 218mg | Iron: 6mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 salad); prepared balsamic vinaigrette counted as oil and vinegar dressing, cooked chicken breast counted as roasted chicken breast, cooked chickpeas counted as canned chickpeas, drained (one can 250 g), pitted Kalamata olives counted as ripe olives (one 4-oz can 113 g). Brands and portions vary, so use it only as an approximation.