Make-Ahead Mason Jar Salads For The Week + A Killer Clean Honey Mustard Dressing!

🧂 Ingredients

• ¼ cup full fat plain greek yogurt
• ½ cup yellow mustard
• ½ cup raw honey
• 1 ½ tablespoon freshly squeezed lemon juice
• 4 boneless, skinless chicken breasts
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• ⅛ teaspoon garlic powder
• 1 tablespoon olive oil
• 1 lb grape or cherry tomatoes,

  whole
• 2 large cucumbers,

  peeled and diced
• ⅓ cup sliced almonds
• 1 cup crumbled goat cheese
• 7 ½ cups mixed baby greens

Instructions

• 1 Heat the olive oil in a skillet [https://amzn.to/38kwEWH?tag=wwwasweetpeac-20]
  over medium-high heat until hot. Season the chicken breasts on both sides with
  the kosher salt, ground black pepper, and garlic powder, and then add to the hot
  pan. Cook, flipping occasionally, until the chicken is well-browned on both
  sides and cooked through, about 10-12 minutes, or until the inside reaches 160
  degrees Fahrenheit. Once cooked through, remove from the pan and let cool. Then,
  dice into bite-sized cubes.
• 2 To make the honey mustard salad dressing, in a small bowl
  [https://amzn.to/3lbSGRX?tag=wwwasweetpeac-20], combine the plain Greek yogurt,
  clean yellow mustard, raw honey, and freshly squeezed lemon juice. Whisk until
  this is very smooth.
• 3 To assemble the mason jar [http://amzn.to/1Vg0zDA?tag=wwwasweetpeac-20] salads,
  start with the dressing at the bottom. This will keep it as far away from the
  lettuce as possible and will allow us to add in other items later that can avoid
  getting mushy. You can add about 1-4 tbsp. of the dressing, depending on how
  much you prefer and how many other ingredients you’re going to add.
• 4 Follow the dressing layer with the grape tomatoes, followed by the diced chicken
  breast. In the next layer, add the cucumber, followed by the sliced almonds. Top
  this layer with the crumbled goat cheese. Finally, for the remainder of the jar
  and always on top, add as much baby greens as you can squeeze into the jar.
• 5 When you're ready to eat your salad, just unscrew the cap and shake the contents
  out into a bowl. Everything gets pretty compacted in the jar, so some vigorous
  shaking might be needed. This shaking also helps to toss the salad ingredients
  with the dressing. Once the salad is in the bowl, you can toss it some more with
  your fork to make sure everything is evenly coated.
• 6 With the lid sealed tightly and packed like I showed you, mason jar
  [http://amzn.to/1Vg0zDA?tag=wwwasweetpeac-20] salads last 4-5 days in the fridge
  and are perfect for grab and go lunches or dinners during the week.

Nutrition Info