Go Back
–+ servings
Servings: 4

Veggie-Packed Chicken Salad in a Jar

Pin Print
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

  • 2 large carrots, shredded
  • 2 ripe avocados, diced
  • 1 large red bell pepper, diced
  • 1 large yellow or orange bell pepper, diced
  • 6 radishes, cut into matchsticks
  • 6 oz cherry tomatoes, quartered
  • 16 oz cooked chicken or turkey, shredded
  • 4 cups packed chopped Romaine salad or greens of choice
  • 4 green onions, sliced

For the dressing:

  • 3 Tbsps pure maple syrup or raw honey
  • 1/4 cup extra virgin olive oil
  • 3 Tbsps apple cider vinegar
  • 2 Tbsps Dijon mustard
  • 2 Tbsps onion or shallot, grated on a Microplane
  • 1 clove fresh garlic, minced
  • 1/4 tsp sea salt
  • 1 pinch crushed pepper flakes

Instructions 

  • In a small jar or bowl, add all of your dressing ingredients and whisk really well to emulsify.
  • Shred or chop your cooked chicken or turkey.
  • Next, using a vegetable peeler, peel the carrots into long ribbons as shown in the photos. I curled mine up just for fun.
  • Chop and dice all of your veggies into small pieces as shown.
  • Squeeze a bit of fresh lemon juice all over the avocado to prevent it from browning if desired.
  • Divide your dressing equally into 4 mason jars.
  • Start with a layer of radishes followed by bell peppers, carrots, avocado, tomatoes, green onions, shredded chicken, and finally lettuce on the very top.
  • Store in the fridge for up to 3-4 days.
  • Just before serving, toss your salad into a bowl if desired, OR simply shake your jar.
  • Enjoy!
Like this? Leave a comment below!