Mason Jar salads are the easiest way to pack a fresh lunch ahead of time!
This Mason Jar salad will brighten your lunch hour! We always feel better when we opt for a healthy lunch rather than something like a greasy slice of pizza. When your salad looks as colorful and fun as this, you’ll be excited about showing it off! We got all of our ingredients from Trader Joe’s.
Mason Jar Arugula Salad
Yeilds: Two Jars Full
1 cup packed arugula (washed)
1 baked chicken breast
1 ounce chopped walnuts
2 medjool dates, pitted and chopped
Sprinkle of gorgonzola crumbles
1/2 cup shaved Brussels sprouts (washed)
2 tsp. white wine vinegar, juice of 1/2 large lemon, 1 tbs. olive oil, dash of sugar, salt and pepper for vinaigrette
CHICKEN: Preheat your oven to 450 degrees F. Brush the chicken breast with olive oil and place on a baking sheet lined with non-stick aluminum foil. Bake for 20 minutes (or until chicken is cooked all the way through). Take the chicken out of the oven and place on a dish to cool for 5 minutes. When the chicken has cooled, take two forks and shred.
BRUSSELS SPROUTS: Take the raw, washed Brussels sprouts and shave them using either a mandolin or your knife. Shave them thin, about 1/8 in. slices. It’s okay if they start to break apart! (If you want to skip this step, you can purchase shaved Brussels sprouts in the grocery store.)
VINAIGRETTE: In a separate bowl, add the white wine vinegar, lemon juice, olive oil, a dash of sugar, salt and pepper and whisk.
ASSEMBLE JAR: Add the ingredients to the jar in this order. This will keep your arugula from getting soggy, while marinating the shredded chicken!
- Shredded Chicken
- Chopped Medjool Dates
- Chopped Walnuts
- Shaved Brussels Sprouts
- Crumbled Gorgonzola
You can substitute your favorite nut for the walnuts, or dried cranberries for the dates.