Ingredients

The following ingredients have 3 Servings
  • For the Salad:
  • Non-stick cooking spray (I used coconut oil spray)
  • 2 boneless skinless Chicken Breasts
  • 1/4 tsp Sea Salt
  • 2 tsp dried Thyme
  • 1 cup shredded Carrots
  • 1 cup cooked Quinoa
  • 1 cup chopped Cucumbers
  • 2 heaping cups Salad Greens (I used Arugula and Spinach)
  • 1 Avocado skin removed, pitted and sliced
  • For the Dressing:
  • ¼ cup Tahini
  • ½ cup fresh Lemon Juice (juice from about 2 large lemons)
  • 1 Tbs EVOO
  • 1 large clove Garlic
  • ¼ tsp Sea Salt
  • ¼ tsp Black Pepper
  • 2 Quart size wide mouth Mason Jars or 4 pint size Mason Jars

Instruction

  • You can save time by cooking the chicken ahead of time or just buy pre-cooked chicken
  • Preheat oven to 425 degrees Fahrenheit
  • Spray baking sheet with non-stick cooking spray.
  • Place Chicken Breasts on baking sheet.
  • Sprinkle 1/4 tsp Sea Salt and 2 tsp Thyme over Chicken.
  • Bake 30 minutes or until Chicken is cooked all the way through.
  • Let cool and dice the Chicken into bite size pieces.
  • While the Chicken is cooking make the dressing.
  • In a food processor or high speed blender add Tahini, Lemon Juice, EVOO, Garlic, Salt, and Pepper.
  • Pulse or blend for 30 seconds until creamy.
  • Pour dressing evenly into the bottom of each mason jar.
  • Then layer the rest of the ingredients into the mason jar.
  • Add in order Chicken, Carrots, Quinoa, Cucumbers, Salad Greens, and top with Avocado.
  • Place the lid on the jar and shake it up.
  • Eat directly from the jar or pour onto a plate or into a bowl.
  • Enjoy!