Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp maple syrup
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper
  • 1/2 cup sliced cucumbers
  • 1/2 cup halved cherry tomatoes
  • 1/4 cup shredded carrots
  • 1/4 cup diced red bell pepper
  • 1/2 cup grilled chicken breast, cubed
  • 2 cups baby spinach
  • 2 tbsp feta cheese crumbles
  • 1 tbsp toasted sunflower seeds

Instructions:

  1. Whisk together the olive oil, lemon juice, vinegar, mustard, maple syrup, salt, and pepper in a small bowl. Whisk for 30 seconds until the mixture looks creamy and unified Note: This is called emulsifying, and it prevents the oil from separating.
  2. Pour the dressing directly into the bottom of the Mason jar. Note: Ensure it hits the bottom flat to create a solid base.
  3. Add the sliced cucumbers on top of the dressing. Press them down slightly until they are submerged in the oil.
  4. Layer in the halved cherry tomatoes. Note: These are the first soft veg, so they stay low.
  5. Add the shredded carrots. Pack them in firmly to create a secondary wall.
  6. Add the diced red bell peppers. Note: This completes your moisture barrier.
  7. Place the cubed grilled chicken breast directly on top of the vegetable layer. Ensure the chicken is dry before adding to avoid extra moisture.
  8. Sprinkle the feta cheese crumbles and toasted sunflower seeds on top of the chicken. Note: This keeps the cheese from getting soaked in dressing.
  9. Top the jar with baby spinach. Stuff the leaves in gently until the jar is full.