Strawberry spinach salad in a jar
Ingredients
- 1 lb grilled or baked skinless chicken breast chopped
- ½ cup sliced red onion
- 1 cup sliced cucumber
- 8 large strawberries chopped
- 1 cup roasted asparagus chopped
- 1 cup crumbled goat cheese
- 10 oz baby spinach
- ¼ cup sliced almonds toasted
- ½ cup fresh grapefruit juice
- 1 Tablespoon maple syrup
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
- 1 teaspoon dijon mustard
- 1 clove garlic minced
- 1 teaspoon poppy seeds
- 1 ½ Tablespoons olive oil
Equipment
- mason jars
- cutting board
- baking sheet
- whisk
Directions
- Get the ingredients ready: roast the asparagus, cook the chicken, and chop the vegetables.
- Whisk all the dressing ingredients together, or shake them in a closed jar.
- Share everything among four wide-mouth 32 oz mason jars. Put 3 Tablespoons dressing in the bottom of each jar. Divide the other ingredients into quarters and layer them in this order: red onion, cucumber, strawberries, asparagus, chicken, goat cheese, almonds, spinach.
- At mealtime, shake the jar so the dressing spreads, then pour the salad into a bowl.
Notes
Nutrition
Serving: 379g | Calories: 375kcal | Carbohydrates: 18g | Protein: 36g | Fat: 19g | Saturated Fat: 5.9g | Trans Fat: 0g | Cholesterol: 96mg | Sodium: 552mg | Potassium: 1086mg | Fiber: 5g | Sugar: 9.2g | Vitamin A: 7599IU | Vitamin C: 52mg | Calcium: 183mg | Iron: 4.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 salads; grilled or baked skinless chicken breast (the first choice counted), crumbled goat cheese counted as soft goat cheese, ½ cup fresh grapefruit juice counted as pink grapefruit, dijon mustard counted as prepared mustard. Brands and portions vary, so use it only as an approximation.
