Mason Jar Antipasto Salad
The perfect cold lunch salad, in a handy container for easy clean up!
Servings: 8 servings
Ingredients
For chicken:
- 1 pound chicken breast rinsed and patted dry
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
For salad mixture:
- 1 1/2 cups assorted brined olives pitted
- 3/4 cup pickled garlic
- 2 cups pickled artichoke hearts quartered
- 2 cups tomatoes quartered
- 8 ounces cheese of choice cubed*
- 4 ounces salami quartered
- 1 large head of romaine lettuce chopped
For Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat your oven to 350 degrees.
- Line a baking sheet with parchment paper, and place chicken breasts on the pan.
- Brush each breast with olive oil, and sprinkle with salt and pepper.
- Bake in preheated oven for 30 minutes or until juices run clear.
- When chicken is cooked through, remove from oven, let cool, then cube into bite sized pieces.
- While your chicken is baking, prepare your dressing by whisking all ingredients in a medium mixing bowl until well incorporated and set aside.
- In a large mixing bowl combine remaining ingredients, except for romaine, and mix well.
- Pour dressing over salad ingredients, and stir to coat evenly.
- To pack mason jars, place chopped romaine in the bottom of the jar to fill about 1/3 of the way. Then add antipasto mix on top for the remaining 2/3.
- Secure lid, and store in the refrigerator until ready to eat.
- ENJOY!
Notes
- For dairy-free/Whole 30: omit the cheese
Nutrition
Calories: 422kcal | Carbohydrates: 16g | Protein: 25g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 1829mg | Potassium: 641mg | Fiber: 6g | Sugar: 3g | Vitamin A: 7539IU | Vitamin C: 13mg | Calcium: 282mg | Iron: 2mg