Ingredients:
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup Fresh Lemon Juice
- 1 Tbsp Dijon Mustard
- 1 Tbsp Honey or Maple Syrup
- 1 tsp Poppy Seeds
- Salt and Black Pepper to taste
- 1 pint Cherry or Grape Tomatoes, halved
- 1/4 cup Finely Diced Red Onion
- 2 large Cooked Chicken Breasts (approx. 350 g), cubed
- 1/2 cup Cooked Quinoa (Optional)
- 1 cup Fresh Blueberries
- 1 cup Fresh Strawberries, sliced
- 4 oz Feta Cheese, crumbled
- 4 cups Spinach & Arugula Mix
Instructions:
- Prep the Components: Grill or pan-sear the chicken breasts and dice into 1 cm cubes. Ensure they are fully cooled. Halve the tomatoes, dice the red onion, slice the strawberries, and wash all berries and greens. Crucially, ensure all components are completely dry and cooled before assembly.
- Whisk the Vinaigrette: Combine the olive oil, lemon juice, Dijon mustard, honey, and poppy seeds in a small jar. Season generously with salt and pepper. Secure the lid and shake vigorously until the dressing is emulsified.
- Layer 1 (The Liquid Base): Pour 3-4 tablespoons (45-60 ml) of the prepared vinaigrette directly into the bottom of each of the four mason jars.
- Layer 2 (The Barrier): Add the toughest ingredients next. Place the halved cherry tomatoes and the diced red onion directly on top of the dressing. These act as a protective barrier.
- Layer 3 (The Fillers): Add the cooled cooked quinoa (if using), followed by the diced grilled chicken. Pack this layer relatively snugly.
- Layer 4 (The Flavour Gems): Layer the soft ingredients: first the blueberries, followed by the sliced strawberries, and then the crumbled feta cheese.
- Layer 5 (The Top): Finish the jar by packing the spinach and arugula mix tightly on top. This layer must fill the remaining space. Seal the jars tightly.
- Storage and Serving: Store the jars upright in the refrigerator for up to 4 days. To serve, simply unscrew the lid and invert the jar directly into a large bowl or plate. The dressing will now coat all the ingredients perfectly. Toss lightly and enjoy.