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Five mason jar salads layered with quinoa, chicken, cucumber, tomatoes, feta and spinach
Emily Carter

High Protein Chicken and Quinoa Mason Jar Salad

5 from 1 vote
A high protein chicken and quinoa mason jar salad with 46g of protein and 445 calories per jar. Makes five jars, keeps four days, and the layering keeps the spinach crisp.
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Prep Time 30 minutes
Servings: 5
Course: Salad
Cuisine: American
Calories: 445
Ingredients Method

Ingredients
  

  • 60 g ¼ cup fresh lemon juice
  • 40 g 3 tablespoons extra-virgin olive oil
  • 3 g ½ teaspoon table salt
  • 2 g 1 teaspoon freshly ground black pepper Jars
  • 600 g 4 cups cooked chicken breast, diced
  • 400 g 2¼ cups cooked quinoa, completely cooled
  • 200 g 1½ cups cucumber, diced
  • 200 g 1⅓ cups cherry tomatoes, halved
  • 100 g ⅔ cup feta, crumbled
  • 20 g ⅓ cup parsley, chopped
  • 200 g about 7 cups baby spinach

Method
 

  1. Make the dressing.
  2. Whisk the lemon juice, olive oil, salt and black pepper together until combined.
  3. Divide between five quart-size wide-mouth jars, about 4 teaspoons per jar.
  4. Layer the jars 3. Add the cooled quinoa on top of the dressing, then the diced chicken in an even layer. 4.
  5. Add the cucumber and cherry tomatoes, then the feta and parsley. 5. Pack the baby spinach on top, filling the jar to the shoulder. Seal. 6. Store upright in the fridge for up to 4 days. Shake hard and tip into a bowl to serve.