Mediterranean Pesto Chicken Salad... In A Jar

For those of you who know me personally, you know I am a planner. I enjoy daily to-do lists, updating my calendar, and thinking five steps ahead for any situation. Since planning is my thing, Sunday meal prep is my game. As they say, “a Sunday well spent, brings a week of content!” It’s hard to beat the feeling of having healthy homemade meals ready to grab and go.

Lunch this week will be salads in a jar, similar to the theme from my last post. (Apparently it’s a “jar meal” kind of week).

MEDITERRANEAN PESTO CHICKEN SALAD...IN A JAR

• Servings: 4
• Time: 45-60 mins
• Difficulty: easy
• Print

Ingredients:

• 1 package (or two bags) of romaine hearts
• 1 cucumber, diced
• 20 grape tomatoes, cut in half
• 1.5-2 cans chickpeas, drained and rinsed
• 4 oz feta cheese, crumbled
• 1 avocado, diced
• 2 Tbsp lemon juice
• Trader Joe’s Pesto Chicken, cooked and diced (or you can cover 1 lb. chicken with 3-4 Tbsp pesto sauce and cook)
• 4-8 Tbsp Balsamic dressing (I prefer the Annie’s brand)

Directions:

1. Set out 4 wide-mouth quart-sized mason jars.
2. In each jar add 1-2 tablespoons of dressing to bottom of jar
3. Next add 1/2 cup chickpeas, 1/4 of the cucumbers, and 10 tomato halves into each jar
4. In a small bowl, gently toss avocado in lemon juice (to prevent it from browning)
5. Divide avocado, feta, and chicken between the jars
6. Add lettuce until full
7. Cover each jar with a top and save in fridge for up to 5 days 

Hope you enjoy!

What are some of your favorite grab and go lunches?

Cheers! 

Megan