Ingredients

Dressing

• 3 tablespoons (45 ml) olive oil
• 2 tablespoons (30 ml) fresh lemon juice
• 1 tablespoon (15 ml) red wine vinegar
• 1/2 teaspoon (2.5 ml) dried oregano
• 1/4 teaspoon (1.25 ml) granulated sugar (optional)
• Ground black pepper to taste

Salad

• 1 1/2 cups (360 ml) whole cherry tomatoes
• 1/4 small red onion, diced or sliced thin
• 1 cup (240 ml) thin cucumber slices
• 1 cup (240 ml) chopped bell pepper (about 1/2 large pepper)
• 9 ounces (255 grams) Johnsonville® Flame Grilled Garlic & Herb Chicken Breast, sliced on the bias into strips
• 4 1/2 cups (1080 ml) chopped Romaine lettuce
• 3 ounces (85 grams) reduced sodium feta cheese
• 9 kalamata olives
• 3 pepperoncini

Directions

Combine all dressing ingredients into a small bowl and whisk until combined. Immediately divide the dressing among 3, quart-sized mason jars, spooning 2 tablespoons into each.

Divide salad ingredients among the three mason jars in the order listed to optimize freshness. To each jar, add 1/2 cup whole cherry tomatoes, 2 tablespoons diced red onion, 1/3 cup cucumber slices, 1/3 cup chopped bell pepper, 3 ounces chicken, 1 1/2 cups chopped romaine, 1 ounce feta cheese, 3 black olives and 1 pepperoncini.

Screw on the lids and store mason jars in the fridge until ready to enjoy! When ready to eat, simply pour ingredients into a bowl and serve.

Note: If you’re watching your sodium intake, substitute or remove the feta cheese, olives and pepperoncini.

Serves: 3 | Serving size: 1 large salad

Nutrition (per serving): Calories: 309; Total Fat: 19g; Saturated Fat: 2g; Monounsaturated Fat: 11g; Cholesterol: 55mg; Sodium: 677mg; Carbohydrate: 11g; Dietary Fiber: 3g; Sugar: 9g; Protein: 27g