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Alex Snodgrass
4
1 jar SideDish Greek Vinaigrette
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can quartered artichoke hearts, drained and roughly chopped
1 cup cooked and diced chicken (grilled or rotisserie works well)
1 red bell pepper, very thinly sliced
½ red onion, very thinly sliced
2 mini cucumbers, diced
1 cup halved cherry tomatoes
1/3 cup crumbled feta cheese
4 cups baby arugula
In each of 4 mason jars (quart-sized works best), divide and layer the ingredients in the following order to prevent soggines.
Start with 2–3 tablespoons of the SideDish Greek Vinaigrette at the bottom.
Add the chickpeas, artichoke hearts, chicken, red bell pepper, red onion, cucumbers, cherry tomatoes, and feta cheese in layers.
Finish by packing the baby arugula at the top.
Secure the lids on the jars and store them in the refrigerator for up to 3 days.
When ready to eat, give the jar a good shake to distribute the dressing, or pour the contents into a bowl and toss.
