Ingredients:

  • 18 tbsp assorted salad dressing (Balsamic Vinaigrette, Lemon-Tahini, or Greek Herb)
  • 3 cups sliced hard vegetables (carrots, Persian cucumbers, and bell peppers)
  • 3 cups canned chickpeas or black beans, rinsed and drained
  • 3 cups cooked quinoa or farro, cooled to room temperature
  • 1.5 lbs grilled chicken breast, sliced thin
  • 0.75 cup crumbled feta or goat cheese
  • 1.5 cups fresh blueberries or dried cranberries
  • 12 cups packed baby spinach or lacinato kale

Instructions:

  1. Cook the grains (quinoa or farro) in salted water according to package directions. Spread on a rimmed baking sheet to cool completely before assembly to prevent steam from wilting the greens.
  2. Prepare the protein by grilling or pan-searing chicken breast until it reaches an internal temperature of 165°F. Allow to cool and slice into thin strips.
  3. Prepare your chosen dressings (Balsamic, Lemon-Tahini, or Greek Herb) by whisking or emulsifying with a milk frother.
  4. Layer 1 (The Foundation): Pour 3 tablespoons of dressing into the bottom of each of the six quart-sized wide-mouth mason jars.
  5. Layer 2 (The Moisture Barrier): Divide the hard vegetables (carrots, cucumbers, peppers) and the legumes (chickpeas or beans) equally among the jars, placing them directly on top of the dressing.
  6. Layer 3 (The Hearty Core): Add 1/2 cup of the cooled grains and 4 oz of the sliced chicken breast to each jar.
  7. Layer 4 (The Flavor Accents): Divide the cheese and fruit among the jars, layering them on top of the protein.
  8. Layer 5 (The Leafy Crown): Pack each jar to the brim with 2 cups of bone-dry leafy greens. Ensure the greens do not touch the dressing.
  9. Seal the jars tightly with lids and store in the refrigerator for up to 5 days. To serve, invert the jar into a large bowl and toss.