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chicken-spinach-pomegranate-salad-in-a-jar

Picture, bleh. Salad, YUM!

Seriously, I hadn’t been planning to share the salad recipe so I didn’t get a good picture of the ingredients prior to piling them all in a quart mason jar. But after taking a few bites, I changed my mind and decided it was a ‘must-share’!

I recently discovered that if done right, a salad in a jar is a wonderful way to premake salads and be all ready at lunch time! For a mom with a little crawling man who needs constant attention, this is a lifesaver! I can prep the jars in the evenings after he is asleep and then when he’s eating his delicious (we hope) purees at his high chair, all I need to do is grab a fork and my lunch is ready to go!

I love this combination of ingredients too. There is a lot of crunch, which I think is really important in a salad! And of course the flavors. I love balsamic vinegar, but if you don’t, you can always sub that out for another vinegar, or skip both the olive oil and vinegar and use your favorite dressing. I personally like how the acidity blends with the goat cheese (omit this if you are truly allergic to dairy. I am only intolerant and have no problems with goat cheese) and pomegranate.

The first picture, to the left, shows the salad how it should be built and stored in the fridge. The 2nd image is post-shake, when all the ingredients are mixed up in the jar and ready to be eaten! Insert fork here ;)

Chicken Pomegranate Salad in a Jar (GF, DF, & SF)

Ingredients:

2 tbs olive oil
1 tbs balsamic vinegar
2 tbs crumbled goat cheese
1 tbs sunflower seeds
2 tbs pomegranate seeds
1/2 cup chopped cucumbers
1/2 cup pre-cooked chunk chicken
2 cups spinach, ripped or shredded into small pieces (not cut with a knife)

Quart Mason jar
Wide mouth jar plastic lid (you could use the metal ring lid, but that would be more cumbersome)

Instructions:

In a clean quart sized mason jar (if it is new or new to you, be sure to wash it well before use!), layer the ingredients from the top of the list to the bottom. AKA, when you’re done, the ingredients should be in your jar in reverse order, with the olive oil at the bottom and the spinach at the top.

One ‘trick’ that I learned, from my Grandma actually, is that when you are saving lettuce in the fridge (in any form), add 1-2 pieces of paper towel, folded on the top. This will help to absorb any moisture and help the lettuce to keep longer. You can see this in the first picture, to the left. Obviously you’ll want to remove this before shaking the jar. I forgot once and actually didn’t realize it until the paper towel had found it’s way into my mouth. Fairly embarrassing I suppose. But I lived to tell the tale ;) And, I think, am less prone to doing it again, ha!

I did this recipe times 4! It’s so easy to do, especially if you make multiple salads at once. I just love this, because suddenly a salad looks like the quick and easy option!

 ~Aubree Cherie

This recipe is linked to Real Food WednesdayGluten Free WednesdayAllergy Free Wednesday, Full Plate Thursday, Fight Back Friday, Homemade Hangout, Foodie Friday, Gluten Free FridayReal Food Recipe Roundup,

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3 Responses to Chicken Pomegranate Salad in a Jar (GF, DF, & SF)

  1. Miz Helen says:

    All those goodies in a very flavorful jar! Thanks so much for sharing with Full Plate Thursday and have a great day!
    Come Back Soon!
    Miz Helen

  2. That sounds yummy!!! I love new salad recipes.

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