Balsamic Chicken Salad Jars

Ingredients

Balsamic Dressing (makes extra)

• 2/3 cup extra virgin olive oil

• 1/2 cup balsamic vinegar

• 2 cloves garlic, smashed

• 1 tbsp honey

• 1 tbsp Dijon mustard

• 1/2 tsp sea salt

Salad

• 1 lb boneless, skinless chicken thighs, cubed

• splash balsamic vinegar

• 1 tbsp avocado oil

• 4 cups kale, chopped

• 2 cups cooked penne pasta (can add more for a higher carb meal)

• 1/2 small red onion, very thinly sliced

• 1 cup feta, crumbled

• 1/4 cup dried cranberries

• 1/4 cup sunflower seeds

Instructions

Dressing

1. Combine dressing ingredients, except olive oil, in a tall blender jar. Blend until smooth. While blending, slowly drizzle in extra virgin olive oil until the mixture is emulsified. I use my immersion blender for this.

Salad

1. Toss chicken thighs with avocado oil and balsamic vinegar. Heat a pan over medium heat. Once hot, add the chicken thighs. Browning each side, until completely cooked through. Remove from heat and allow to cool.

2. Assemble the salad jars by adding two tablespoons of balsamic vinaigrette to the bottom of the jar. Add the chicken, followed by the cooked pasta, kale, crumbled feta, dried cranberries, and sunflower seeds. Dump into a bowl or plate to serve. Store in the fridge for up to five days.

Serves: 4 Time: 35 minutes  Calories: 551 Protein: 33g Carbs: 39g Fat: 30g