Salad in a jar with pesto chicken, garbanzo beans, cucumber, tomato, avocado, and feta cheese

Mediterranean Pesto Chicken Salad….in a Jar

For those of you who know me personally, you know I am a planner. I enjoy daily to-do lists, updating my calendar, and thinking five steps ahead for any situation. Since planning is my thing, Sunday meal prep is my game. As they say, “a Sunday well spent, brings a week of content!” It’s hard to beat the feeling of having healthy homemade meals ready to grab and go.

Lunch this week will be salads in a jar, similar to the theme from my last post. (Apparently it’s a “jar meal” kind of week).

salad in a jar

Mediterranean Pesto Chicken a Jar

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 package (or two bags) of romaine hearts
  • 1 cucumber, diced
  • 20 grape tomatoes, cut in half
  • 1.5-2 cans chickpeas, drained and rinsed
  • 4 oz feta cheese, crumbled
  • 1 avocado, diced
  • 2 Tbsp lemon juice
  • Trader Joe’s Pesto Chicken, cooked and diced (or you can cover 1 lb. chicken with 3-4 Tbsp pesto sauce and cook)
  • 4-8 Tbsp Balsamic dressing (I prefer the Annie’s brand)


  1. Set out 4 wide-mouth quart-sized mason jars.
  2. In each jar add 1-2 tablespoons of dressing to bottom of jar
  3. Next add 1/2 cup chickpeas, 1/4 of the cucumbers, and 10 tomato halves into each jar
  4. In a small bowl, gently toss avocado in lemon juice (to prevent it from browning)
  5. Divide avocado, feta, and chicken between the jars
  6. Add lettuce until full
  7. Cover each jar with a top and save in fridge for up to 5 days 


Hope you enjoy!

What are some of your favorite grab and go lunches?








Chicken lettuce wraps

Spicy Lemongrass Chicken Lettuce Wraps

I love a recipe that is easy enough to make after a long day at work and makes for delicious leftovers! Throw in a protein and some delicious veggies, add various spices or sauces, wrap in lettuce, and….VIOLA!…..dinner is served. This is my healthy version of the P.F. Chang’s chicken lettuce wrap recipe. Save yourself some money (and calories) by making it yourself. Plus, you can throw in various veggies for extra crunch, nutrition, and flavor.

Spicy Lemongrass Chicken Lettuce Wraps

  • Servings: 4-6
  • Difficulty: easy
  • Print
  • 1 pound ground chicken breast
  • 1 lemongrass stalk, thick skin removed, sliced thinly
  • 1/2 cup carrot shreds
  • 2-3 green onions, diced
  • 1 4-6 oz can of sliced water chestnuts
  • 1 Tbsp ginger, minced
  • 2 tsp garlic, minced
  • 1-2 Tbsp coconut oil or cooking oil
  • 3-4 Tbsp coconut aminos
  • 4 Tbsp gluten-free hoisin sauce
  • 2 Tbsp sugar-free rice wine vinegar
  • 1 Tbsp sriracha (or more if you like it extra spicy!)
  • 1 head of Bibb/Boston lettuce, leaves separated and washed
  • 4 Tbsp sliced almonds
  1. Place 1 Tbsp of the coconut oil or cooking oil in a pan over medium heat. Once warm, add the carrots, onions, water chestnuts, ginger, and garlic and sauté until soft but still crunchy.
  2. Remove vegetables from pan and place on a dish. Add the other Tbsp of cooking oil to the pan and add the ground chicken.
  3. Sauté the chicken until brown and cooked through, about 5-8 minutes.
  4. Add the vegetables back to the pan with the chicken, and gently mix.
  5. Add the coconut aminos, hoisin sauce, rice wine vinegar, and Sriracha to the pan and mix all ingredients together.
  6. Serve the chicken/veggie mixture in lettuce leaves. Garnish with sliced almonds. 

Please leave any comments below!




Watermelon salad

Watermelon Salad with Goat Cheese and Basil

How is it already August?! Summer is flying by and I don’t want it to end! Being that watermelon is an iconic summer fruit, for me this salad wraps up some of the summer flavors in a nutshell (or should I say, a watermelon rind). Quick and easy to make, this recipe is perfect for a picnic, BBQ, or as a refreshing snack while you’re sitting on the porch drinking a tall glass of delicious _______.

Soak up the last few weeks of heat and enjoy these essential summer flavors!

Watermelon Salad with Goat Cheese and Basil

  • Servings: 2-4
  • Difficulty: easy
  • Print
  • 1 personalized watermelon
  • 4-5 oz of crumbled goat cheese
  • 4-6 sprigs of basil, leaves removed and cut in a chiffonade style
  1. Cut watermelon in half. Using a melon-baller, scoop ball shapes out of the watermelon and set them aside in another bowl. Once most of the watermelon balls are removed, scrape out the extra melon flesh and place in tupperware for another use (Watermelon Margaritas anyone?).
  2. Add the crumbled goat cheese to the bowl with the watermelon balls and gently toss. Make sure not to let the goat cheese melt or smear.
  3. Add the mixture back to the hollowed out watermelon “bowl”, garnish with basil, and serve immediately   


xoxo, Megan