Roast Chicken, Garbanzo & Herbed Green Dressing Jar

Course Salad

Cuisine American

Keyword chicken garbanzo salad, herbed green dressing, mason jar salad, meal prep salad

Prep Time 20

Total Time 20

Servings 1 serving

A layered mason jar salad with roast chicken, garbanzo beans, crisp vegetables and feta over a herbed green dressing. Pack it for meal prep and tip it into a bowl to serve.

Ingredients

Dressing

1 cup parsley leaves
3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tsp honey
10 large basil leaves
Few fresh oregano sprigs
Few fresh tarragon sprigs
2 garlic cloves
Kosher salt and pepper

Salad

8 oz cubed cooked roast chicken breast
1/4 cup garbanzo beans
1/4 cup thin sliced red onion
1/4 cup thin sliced zucchini
1/4 cup grated carrot
1/4 cup sliced English cucumber
1/4 cup sliced red bell pepper
1/4 cup pumpkin seeds
1/4 cup feta crumbles
1/2 cup sliced red leaf lettuce
1/2 cup sliced kale

Directions

Prepare: Puree the parsley, olive oil, red wine vinegar, honey, basil, oregano, tarragon, garlic, salt, and pepper for the dressing until smooth. Get the already cooked chicken ready, and wash and dry the sliced vegetables.
Assemble: Pour 1–2 tbsp dressing into the jar, then add the chicken and garbanzo beans, followed by onion, zucchini, carrot, cucumber, pepper, pumpkin seeds, and feta, with lettuce and kale on top. Seal and refrigerate; turn it out into a bowl to serve.
Store: Refrigerate right away; for meal prep, eat within 3 days.
Serve: Hold 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

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); parsley leaves counted as fresh parsley, basil leaves counted as fresh basil, cubed cooked roast chicken breast counted as raw chicken breast, garbanzo beans counted as dry chickpeas, grated carrot counted as carrots. Brands and portions vary, so use it only as an approximation.