Greek Mason Jar Salads

Name: Greek Mason Jar Salads
Yield: 4
Ingredients: 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

Alex Snodgrass

Servings

Ingredients

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

Method

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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.