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Mason Jar Greek Salads
How Jen Does It
(yield: 5 salads)
5 wide mouth quart size mason jars
1 ½ cups Greek dressing, (see recipe below)
1 quart cherry or grape tomatoes
1-2 large English cucumbers, sliced
1 ¼ cup pitted Kalamata olives
1 ¼ cup crumbled feta cheese
4 boneless, skinless chicken breasts
7 ½ cups chopped romaine lettuce
Greek Dressing
Original Greek dressing recipe was found here:
http://www.food.com/recipe/greek-salad-dressing-57642
*I just changed the measurements so that there is enough for the salads and the marinade.
3 garlic cloves, minced then crushed
1/2 teaspoon salt
2 ¼ teaspoons Dijon mustard
¾ cup extra virgin olive oil
3 Tablespoons fresh lemon juice
1 teaspoon sugar
½ cup red wine vinegar
1 teaspoon dried basil
½ teaspoon dried oregano
Mix all ingredients together.
Place chicken breasts in a large dish; add ½ cup Greek dressing. Refrigerate and marinate overnight or for several hours. Grill until chicken is no longer pink inside. Cut into bite size pieces.
To each mason jar, add the following ingredients in the order listed.
3 Tablespoons Greek dressing
½ cup tomatoes
½ cup cucumber
¼ cup Kalamata olives
¼ cup feta cheese
½ to ¾ cup grilled chicken
1 ½ cups lettuce
Store salads in the refrigerator. When ready to eat, pour onto a large plate.
*Mason jar salads can be made 5-6 days ahead of time.