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Greek Chicken, Quinoa and Chickpea Jar

Course Salad
Cuisine American
Keyword greek chicken salad jar, make ahead lunch, mason jar salad, quinoa chickpea salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1 salad
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

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.