Description
Chicken caprese salad jars are a great meal prep lunch for summers. Makes 4 larges salads that will keep for 4 to 5 days.
Ingredients
- Chicken
- 2 chicken breasts, cut into 1 inch pieces (see notes for more options)
- salt and pepper
- 1 tablespoon olive oil or avocado oil
- Balsamic vinaigrette
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 1 tablespoon honey or pure maple syrup
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt and pepper, each
- Salad
- 2 1/2 cup grape tomatoes, washed
- 16 ounces mini fresh mozzarella balls (I used the pearls – you could also cube a large mozzarella ball)
- 2 mini cucumbers, quartered and sliced
- 4 cups mixed spring greens, or spinach
- 1 cup fresh basil leaves
Instructions
- Cook the chicken: Season the chopped chicken with salt and pepper. Heat a nonstick skillet over medium high heat, heat the oil. Add the chicken to the hot pan and spread in an even layer. Allow the chicken to cook on one side for about 3 to 5 minutes, toss and cook on the other side for about 2 to 3 minutes or until no more pink remains. Remove the chicken from the pan to a plate and allow it to completely cool before assembling your salad jars. It’s really important that your chicken is cooled completely so that the heat from the chicken doesn’t make the lettuce and other veggies soggy – I have even stuck my chicken in the freezer for a few minutes to help speed things along.
- Make the balsamic vinaigrette: Add all of the ingredients for the vinaigrette to a small mixing bowl and whisk to combine – or add to a jar and shake with the lid on. Taste and adjust as needed, set aside.
- Prepare the veggies: At this time prepare the veggies as instructed above and place in separate bowls so that everything is ready to assemble your jars.
- Assemble the jars: You will need 4 24 ounce mason jars with lids for this recipe. Wide mouth mason jars are easiest to work with. Layer your salad jars as follows: 1) 3 to 4 tablespoons of the vinaigrette in the bottom of each jar. 2) 1/2 cup grape tomatoes in each jar. 3) 1/2 cup of the cooled chicken. 4) 1/2 cup fresh pearl mozzarella balls. 5) handful of cucumbers. 6) 1 cup packed lettuce (pack as much as you can into each jar). 7) several fresh basil leaves.
- Store: Screw the lids on tight and store the jars in the fridge for 4 to 5 days.
- Serve: When you are ready to eat the salad simply use a fork to empty the salad onto a large plate, toss to coat the dressing with all of the leaves and veggies and enjoy immediately.
Notes
Chicken: If you want to make this even easier for meal prep you could use some rotisserie chicken that you have chopped and allowed to cool completely. Or use leftover instant pot whole chicken. You will probably need about 2 cups.
Another option is to use some cooked shrimp instead of chicken. I did this for a tested version, it was really good. Only thing is, the shrimp may not last as long as the chicken because if it happens to touch any of the dressing it will affect the texture of the shrimp.
Layers: It is very important that you layer the jars in the order as instructed in the recipe – this is what keeps the salad fresh. The whole grape tomatoes can withstand sitting in the dressing and having the lettuce at the top will ensure it stays fresh and not get soggy.
