Roast Beet & Chicken Mason Jar Salad

Shared by: Grace Fisher |  Source: pHresh & Clean
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  • Nutritional Interest: Clean Eating, Dairy Free, Gluten Free, Grain Free, High Protein < 20g, Nut Free, Paleo, The 30 Clean Approved
Mason jar salads are limitless- they are perfect for on the go and can be prepared days ahead!

Did you know... Beets are high in immune-boosting vitamin C, fiber, and essential minerals.

Use store-bought dressing or choose from these amazing homemade dressings, the champagne vinaigrette is the perfect dressing for this salad!

Note: This recipe calls for two wide-mouth, quart size mason jars. If you don’t have any, you may use any other container of choice, but keep in mind your salad will stay fresh for longer if it’s in a glass container.
Always layer in this order: dressing, hearty vegetables, beans and/or less hearty vegetables, protein and, lastly, your lettuce, nuts and seeds.

Tip: The chicken breast, roasted beets & champagne vinaigrette {if making from scratch} can all be made in advance and stored in the refrigerator until ready to use.
Adjust serving size: 

Ingredients:

  • 2 red beet roasted - sliced & quartered - cooled
  • 6 oz boneless skinless chicken breast roasted - sliced & diced - cooled
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 head cauliflower - any color sliced into florets
  • 1 carrot grated
  • 2 baby persian cucumber sliced & quartered

How to Make:

  1. Begin by preparing the chicken breast, roasted beets & champagne vinaigrette {if making from scratch}. These three things can all be made in advance and stored in the refrigerator until ready to use.
  2. Fill your jars - adding half of the ingredients to each jar.
    Start with the dressing {I highly recommend making the champagne vinaigrette!!}, then layer in order of cauliflower, roasted beets, carrots, cucumbers, and then cooked and cooled chicken breast.
    Tip: If you plan to eat straight from the jar, leave about an inch of room at the top so you have room to shake the ingredients before eating.
  3. When ready to eat, shake well and eat straight from the jar {or transfer to a salad bowl}.
Beets
  1. Preheat oven to 400° and place rack in the middle of the oven.
  2. Scrub the beets clean, do not cut. Place the beets in a baking dish with a lid or tightly covered and roast for about 45 minutes; this depends on the size of your beets. The beet is done when you can easily insert a knife into the center. Remove the beets from the oven and allow them to cool.
  3. Once beets have cooled, cut off and discard the top and bottom of the beet {no need to remove the outer skin}, slice the beets into 1/2" cubes and place them in the refrigerator to cool, prior to adding to the salad.
Chicken
  1. Preheat oven to 400° and place rack in the middle of the oven. Note: The chicken can be cooked in the oven at the same time as the beets.
  2. Rinse and pat the chicken dry. Place it on a baking sheet and sprinkle with sea salt and pepper, and then roast for about 20 minutes.
    This should be sufficient cooking time, unless the portions are rather large. The best way to make sure they’re done is to use an instant-read thermometer. It should read 165° when inserted into the thickest part.
  3. Slice the chicken into 1/2" cubes and place it in the refrigerator to cool, prior to adding to the salad.

Nutrition Facts
Roast Beet & Chicken Mason Jar Salad
Amount Per Serving
Calories 186 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.1g
Cholesterol 56mg 19%
Sodium 431mg 18%
Potassium 897mg 26%
Total Carbohydrates 22g 7%
Dietary Fiber 8g 32%
Sugars 13g
Protein 25g 50%
Vitamin A 138%
Vitamin C 131%
Calcium 7%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

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