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 Salad...in a Jar

  • Servings: 4
  • Time: 45-60 mins
  • Difficulty: easy
  • Print

Ingredients:

  • 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)

Directions:

  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?

 

Santé!

 

xoxo,

Megan

 


Salmon with goat cheese, cherries, and peaches

“The Pacific Northwest Salad”: Grilled salmon with goat cheese, Rainier cherries, and peaches

After living in the Pacific Northwest for 28 years, I like to identify the seasons by flavor. Spring offers the best asparagus for roasting, winter provides the juiciest apples for baking, and summer….well, let’s just say it is a sweet, sweet season. Berries, and melon, and stone fruit…OH MY!

Native to the PNW and a summer diet staple, Rainier cherries top my “FLAVORS OF SUMMER” list. For the brief time they are available I find ways to include them with everything I’m eating….yogurt, salads, dessert, summer salsas….

This recipe can serve as a side dish or an entrée, but will likely steal the show in either role. Take advantage of the rest of summer and enjoy this healthy and refreshing taste of the NW!

Grilled Salmon with Goat Cheese, Rainier Cherries, and Peaches

  • Servings: 1-2 as an entrée
  • Time: 30mins
  • Difficulty: easy
  • Print
  • 1/2 lb salmon King or Sockeye salmon
  • 5-6 cups of mixed greens
  • 3-4 oz goat cheese, crumbled
  • 1/2 cup Rainier cherries, halved and pits removed
  • 1 peach, sliced
  • 4 Tbsp balsamic dressing
  1. Over medium-high heat, BBQ salmon until cooked through (about 10-15 minutes)
  2. Plate greens for 1-2 people
  3. Evenly distribute goat cheese, cherries, and peaches between salads
  4. Cut salmon into bite sized pieces (remove bones if found) and add to salad
  5. Drizzle with desired amount of salad dressing
  6. Serve immediately 

Happy Summering!

Santé!

xoxo,

Megan


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
  • Time: 15 mins
  • 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   

Santé!

xoxo, Megan