Greek Chicken with Homemade Vinaigrette
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Five mason jar salads with baked Greek-seasoned chicken, tomatoes, cucumber, olives, feta and greens over a homemade lemon vinaigrette. Made ahead for easy lunches.
Ingredients
Dressing
- 1/2 cup olive oil
- 1/4 cup red-wine vinegar
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 2 tsp dried oregano
- 1/4 tsp salt
- 1–2 tsp honey
Salad
- 1 lb boneless chicken breasts
- 1 tbsp olive oil
- 1 tsp Greek or Italian seasoning
- 1 quart halved cherry tomatoes
- 5 mini cucumbers sliced
- 10 tbsp pitted olives chopped
- 10 tbsp feta
- 5 cups chopped romaine and baby spinach
Equipment
- 32-oz jars
- baking sheet
- cutting board
- chef’s knife
Directions
- Prepare: Heat the oven to 375°F and coat the chicken with 1 tbsp oil and the seasoning. Bake until the thickest part reaches 165°F, about 35–45 minutes depending on thickness. Let it cool completely, then cut it up. Shake the dressing ingredients together in a separate jar.
- Assemble: Put about 2 tbsp dressing in each jar, then add tomatoes, cucumber, olives, feta, the cooled chicken, and greens. Refrigerate; shake and pour into bowls to serve.
- Store: Refrigerate right away; for meal prep, eat within 3 days.
- Serve: Keep the jar upright until mealtime. Empty it into a bowl, toss everything with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 534g | Calories: 463kcal | Carbohydrates: 18g | Protein: 26g | Fat: 33g | Saturated Fat: 6.9g | Trans Fat: 0g | Cholesterol: 83mg | Sodium: 511mg | Potassium: 1030mg | Fiber: 4g | Sugar: 8.3g | Vitamin A: 5470IU | Vitamin C: 26mg | Calcium: 182mg | Iron: 3.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 5 jars; boneless chicken breasts counted as raw chicken breast, Greek or Italian seasoning (the first choice counted), pitted olives counted as ripe olives (one 4-oz can 113 g). Brands and portions vary, so use it only as an approximation.