Part of my meal prep this week, included these salads in a jar, that will store in the fridge for up to 4 days. We’ll have these for lunches. All you do is shake them up and dump out onto a plate or bowl.


What You Need:

Large Mason Jar (1 per salad you are making)

3 tbsp of Balsamic Bolt House Dressing (I used Balsamic & Raspberry Balsamic)

1/2 cup of Quinoa, cooked (I used frozen, and heated in microwave.)

1 tbsp Red Onion, chopped

1.5 tbsp Dried Cranberries

.5 oz of Feta Cheese, crumbled

4oz cooked chicken (I used crockpot shredded chicken)

2 cups Spinach


Simply fill your mason jar with the ingredients above, in the order above. Cool your quinoa and chicken before assembling.

These travel well, and would perfect to take to work. Ryan pointed out though, not the easiest to eat in a car!

You can get creative and add your favorite ingredients! Just layer appropriately so nothing gets to soggy.


Macros: 447 calories – 42g carbs, 10g fat, 44g protein

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