5 Make-Ahead Mason Jar Salads

Ingredients

• olive oil5 tbsp (75 ml)
• red wine vinegar or lemon juice5 tbsp (75 ml)
• Dijon mustard5 tsp (10 g)
• cooked chicken breast, diced2 cups (280 g)
• chickpeas, rinsed and drained1 can (15 oz / 425 g)
• cooked quinoa1 cup (185 g)
• cherry tomatoes, halved2 1/2 cups (400 g)
• cucumber, diced2 1/2 cups (300 g)
• sunflower seeds5 tbsp (40 g)
• mixed salad greens10 cups (300 g)

Directions

1. 1

   Set out five quart-size jars. Add 1 tbsp olive oil, 1 tbsp vinegar, 1 tsp Dijon, and a pinch of salt to each jar and stir.

2. 2

   Layer the tomatoes and cucumber on top of the dressing in each jar.

3. 3

   Divide the chickpeas, quinoa, and diced chicken among the jars, pressing each layer down gently.

4. 4

   Sprinkle the sunflower seeds over the chicken.

5. 5

   Pack the greens in last, leaving an inch of headroom, and seal the lids.

6. 6

   Refrigerate upright up to 5 days. To eat, shake the jar hard and tip everything into a bowl with a few extra greens.

Developed and kitchen-tested by The Meal Prep Plans Team — every recipe is cooked in a real Sunday batch-cook before it is published.