Berry Delicious Jars: Chicken Salad Edition

Meg Jenkins
Jul 23
3 min read

Updated: Jul 25

With summer’s bounty rolling in, I’m looking for ways to incorporate the garden-fresh goodness in all my meals: breakfast, lunch, and dinner! We often focus on fruit for desserts, but I’ve found that adding fruit to a green salad takes it from ho-hum to heavenly! There’s just something about the combination of all those flavors and textures, and this salad takes it over the top!

You have quinoa as a base, providing a great energy source. Then the roasted chicken leaves you satisfied with a significant protein boost, complemented by the creamy textures of avocado and feta cheese, along with the fruity-sweet cherries and berries, and a hint of crunch from the toasted almonds. All that on top of a bed of mineral-rich greens and a dressing that’s out of this world delicious.

Here’s what I love about it:

It stores in the fridge for days, so you can make it ahead of time.
It has the perfect combination of sweet and savory sauce, and the textures are chef's kiss!
The fruit and dressing add sweetness that feels rich and indulgent, yet healthy.
Complete with quinoa for a gluten-free grain that's also a great source of protein.
Can be customized: try cherries, goat cheese, sprouts, romaine…
Portable in glass jars
Make ahead for a satisfying, healthy dinner or lunch (see note about layering!)
Little cooking required.
Double, triple, or quadruple it for a full dinner for the family or to meal-prep for the week.
Cool dinner for a hot summer night.
It’s hands-down my favorite salad recipe of all time!

I'm always looking for more ways to get protein and produce in my diet, and this salad beautifully combines both for a protein-packed, nutrient-dense meal that is perfect in so many ways! To sum it up, this savory and sweet recipe is the most satisfying salad ever.

NOTE: If you’re new to making mason jar salads, take note! They store really well when made ahead, as long as you add things in the right order. You want to add the dressing to the bottom of the jar, then the quinoa, fruit, feta, and greens on top (to keep them from wilting). I’ve put the chicken in towards the bottom sometimes, and sometimes closer to the feta. Both ways seem to work out.

Ingredients Per 24 oz jar

3 Tbsp Strawberry Balsamic Vinaigrette (recipe below)
⅓ cup quartered strawberries (FG1007)
⅓ cup blueberries (QP884)
½ cup cooked quinoa (GR128)
1 cup diced or shredded chicken breast (I used a rotisserie chicken because I didn’t want to cook) (MT869)
½ avocado, diced (QP004)
¼ cup crumbled feta (CH108)
3 Tbsp toasted sliced almonds or pecan pieces (NU185)
1-2 cups arugula/spinach/spring mix (QP696)

Prep:

Blend up the vinaigrette dressing
Cook the quinoa and toast the almonds
Shred or dice the chicken
Dice the avocado

Strawberry Balsamic Vinaigrette recipe:

In a blender or Vitamix, combine 1 cup strawberries, ⅓ cup balsamic vinegar, ¼ cup maple syrup, ⅓ cup olive or avocado oil, ½ tsp salt, and ½ tsp pepper. Blend. Store in an airtight container in the refrigerator. You can also add a clove of fresh garlic and a Tbsp of Dijon mustard if you want to play around with flavors!

Add:

In a pint-and-a-half Azure Canning Co. jar, add the ingredients in this order:

Strawberry Balsamic Vinaigrette
Quinoa
Strawberries & blueberries
Chicken
Feta
Avocado
Greens mix
Almonds* (if you aren’t eating this right away, and you want your almonds to stay crunchy, add them when ready to serve.)

Store & Serve:

Your salad-in-a-jar will keep in the fridge for 2-3 days. To serve, dump the contents into a bowl and toss with your fork. I added more greens and made this a meal for two!