Apple Pecan Chicken Salad Boats
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COVID-19 is Not Considered a Food-Borne Pathogen
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In The Refrigerated Meat Case
PREP TIME: 15min COOK TIME: 0min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 30g||46%|
|Saturated Fat 6g||30%|
|Total Carbs 35g||12%|
|Dietary Fiber 7g||28%|
|Vitamin A 80%|
|Vitamin C 120%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 lemon, juiced
2 tbsp. tahini
1 tbsp. water
1/4 tsp. salt
1/8 tsp. pepper
3 tbsp. olive oil
1 cup broccoli florets
1 cup quinoa, cooked
1 cup edamame
1/2 cup feta cheese crumbles
1/2 cup pomegranate seeds
1/4 cup toasted pumpkin seeds
1/4 cup dried chopped figs, cherries or currants
2 cups kale, thinly sliced
Whisk together the lemon juice, tahini, water, salt and pepper. While still whisking, drizzle in the olive oil.
Into each of the four Mason jars, pour 2 tablespoons of dressing. Layer your salad ingredients in the following order: 1/4 cup broccoli florets, 1/4 cup cooked quinoa, 1/4 cup edamame, 2 tablespoons feta cheese crumbles, 2 tablespoons pomegranate seeds, 1 tablespoon toasted pumpkin seeds, 1 tablespoon dried chopped figs, cherries or currants 1/4 bag chopped chicken. Top with 1/2 cup of kale and press the ingredients into the jar, then screw on the lid. Store in the fridge until ready to use.
When ready to eat, shake to mix the dressing with the salad. Pour into a bowl, then eat and enjoy!
TIP: You can use any ingredients you like for a salad in a jar. Just make sure to layer the heartier ingredients on the bottom of the jar to keep everything from getting soggy. Use a good mix of fruits, nuts, cheeses and greens to make a satisfying one-bowl meal.
High-Protein Chicken, Kale and Lemon Tahini Salad in a JarAdd Your Comment