Ingredients
Scale
Apple Cider Vinaigrette Dressing:
- 3 TB extra virgin olive oil or avocado oil
- 3 TB apple cider vinegar
- 1 tsp onion powder
- 4 tsp Dijon mustard
- 4 tsp maple syrup
- 1/2 tsp salt
- 1/4 tsp pepper
For the Salad:
- 4 cups chopped leafy green or romaine lettuce (or other greens of choice)
- 8 oz cooked and diced chicken breast (I used rotisserie chicken )
- 2 apples, cubed
- Juice from 1/2 lemon
- 1 cup dried cranberries
- 4 oz crumbled feta or blue cheese
- 1 cup pecans, coarsely chopped and toasted
- 4 Quart sized mason jars and lids
Instructions
- Whisk together dressing ingredients in a small bowl or measuring cup until completely combined.
- Place a few tablespoons of dressing at the bottom of each jar.
- Place diced apple in a small bowl and squeeze lemon over the bowl. Toss apple in lemon juice to coat (this will prevent browning). Totally optional.
- Divide salad ingredients among the jars, layering in the following: apple, chicken, cheese, cranberries, pecans then greens of choice!
- Twist on the top to seal your salads and refrigerate up 5 days.
- When ready to serve, empty containers of the jar onto a large plate or bowl – the dressing will be on top! Toss to coat, if desired!