Mason Jar Chicken & Quinoa Salad
Ready in 35 min. Lunch recipe. A portable, no-reheat lunch loaded with protein and veggies. Get step-by-step instructions, nutrition info, and tips on Plat
Instructions
Step 1
Cook quinoa: In a small saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer 15 minutes until water is absorbed. Fluff with fork and let cool.
Step 2
Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken 6-7 minutes per side until internal temp reaches 165°F. Let rest 5 minutes, then dice.
Step 3
Make dressing: In a small bowl, whisk together Greek yogurt, lemon juice, Dijon, honey, garlic, and dill. Season with salt and pepper.
Step 4
Prepare jars: Divide dressing evenly among the 4 jars (about 2 tbsp each).
Step 5
Layer ingredients in each jar: first quinoa, then chicken, then tomatoes, cucumber, red onion, and feta if using. Seal tightly.
Step 6
Store in refrigerator for up to 4 days. To serve, shake jar to mix dressing with ingredients, or pour into a bowl. Enjoy cold or at room temperature.
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Nutrition Facts
Per serving
Approximate values based on standard ingredients