Eddie Jacksons Mason Jar Salad And Salad Dressing Recipes

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EDDIE JACKSON'S MASON JAR SALAD AND SALAD DRESSING



Eddie Jackson's Mason Jar Salad and Salad Dressing image

Provided by Eddie Jackson

Categories     main-dish

Time 20m

Yield 1 serving, plus additional dressing

Number Of Ingredients 20

1 cup fresh parsley leaves, roughly chopped (about 1 small bunch)
3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon honey
10 large leaves fresh basil
Few sprigs fresh oregano, leaves picked
Few sprigs fresh tarragon, leaves picked
2 medium cloves garlic
Kosher salt and freshly ground black pepper
8 ounces skinless roast chicken breast, cubed
1/4 cup garbanzo beans
1/4 cup thinly sliced red onion
1/4 cup thinly sliced zucchini
1/4 cup grated carrot
1/4 cup thinly sliced English cucumber
1/4 cup thinly sliced red bell pepper
1/4 cup pumpkin seeds
1/4 cup crumbled feta cheese
1/2 cup thinly cut red leaf lettuce
1/2 cup thinly cut kale

Steps:

  • For Eddie's salad dressing: Put the parsley, olive oil, vinegar, honey, basil, oregano, tarragon, garlic and some salt and pepper in a food processor and puree until smooth.
  • For the mason jar salad: Start by placing 1 to 2 tablespoons of the salad dressing (or any amount you desire) in the bottom of a 16-ounce mason jar. Next, build the salad by placing the proteins--the chicken and garbanzo beans--in the jar first. After that, layer the remaining ingredients in the jar (try color coordinating for presentation): the red onion, zucchini, carrot, cucumber, bell pepper, pumpkin seeds and feta. Finish by packing the lettuce and kale on top. Seal and refrigerate.
  • To serve, flip over on a bowl or plate, mix everything together and dig in.

SOUTHWESTERN CHICKEN MASON JAR SALAD



Southwestern Chicken Mason Jar Salad image

Provided by Jamika Pessoa

Time 10m

Yield 1 serving

Number Of Ingredients 14

2 tablespoons honey
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 lime, juiced
Pinch ground cumin
Pinch cayenne pepper, optional
Kosher salt and freshly ground black pepper
1 cup shredded cooked chicken
1/2 cup cooked quinoa
1/4 cup canned black beans, rinsed and drained
1/4 cup frozen corn kernels, thawed
2 tablespoons shredded Mexican blend cheese
1 tablespoon sliced green onions
1 tablespoon chopped fresh cilantro

Steps:

  • For the honey-lime vinaigrette: Add the honey, olive oil, mustard, lime juice, cumin and cayenne, if using, to a 16- to 20-ounce mason jar. Place the lid on the jar and shake well until incorporated. Season with salt and pepper.
  • For the salad: Layer in the chicken, quinoa, beans, corn, cheese, onions and cilantro and top with the lid. Chill until ready to serve.

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