Glass Jar filled with layers of lettuce, grape and cheese.

DIRECTIONS

In a small jar with a tightly fitting lid, combine all the ingredients for the dressing and shake until well combined. Divide among four wide-mouth quart jars. Top with the chicken, grapes, jicama, romaine, cotija, avocado, scallions and pepitas, dividing equally. Cover with lid and refrigerate until serving time. Shake and pour into a bowl to serve.

Ingredients

Salad

1 pound cooked diced chicken breast (about 3 cups)
2 cups red California grapes, halved
2 cups diced jicama
4 cups chopped Romaine
1/4 cup crumbled cotija cheese
1 avocado, peeled, pitted and diced
2 scallions, thinly sliced
1/4 cup toasted pepitas

Cilantro Jalapeño Vinaigrette

1/4 cup cider vinegar
1/4 cup coarse grain mustard
2 tablespoons chopped pickled jalapeño
Pinch kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil

 

DIRECTIONS

In a small jar with a tightly fitting lid, combine all the ingredients for the dressing and shake until well combined. Divide among four wide-mouth quart jars. Top with the chicken, grapes, jicama, romaine, cotija, avocado, scallions and pepitas, dividing equally. Cover with lid and refrigerate until serving time. Shake and pour into a bowl to serve.

Notes

This is a Gluten-free recipe
This is a Clean-eating recipe

Servings

Serves 4

Nutritional Information

Calories 690; Protein 42 g; Carbohydrate 27 g; Fat 45 g (59% Calories from Fat); Sat Fat 8 g (10% Calories from Saturated Fat); Cholesterol 105 mg; Sodium 620 mg; Fiber 9 g.