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Chicken and Berry Mason Jar SaladChicken and Berry Mason Jar Salad

Chicken and Berry Mason Jar Salad

Enjoy a fresh and flavorful lunch with this Chicken and Berry Mason Jar Salad—packed with tender chicken, juicy blueberries, creamy goat cheese, and crunchy pecans, all layered in a tangy fig balsamic vinaigrette. Perfect for meal prep, this 20-minute recipe is healthy, portable, and ideal for busy weekdays.
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Recipe - Save-on-Foods
Chicken and Berry Mason Jar Salad Recipe
Chicken and Berry Mason Jar Salad
Prep Time10 Minutes
Servings4
Cook Time10 Minutes
Ingredients
1 cup Pure J.L. Kraft Fig Balsamic vinaigrette
4 Boneless, skinless chicken breasts, sliced – Western Family
1 tbsp Olive oil
Salt and pepper to taste
1 1/2 cups Western Family Blueberries, thawed
1 cup Woolwich dairy - Goat cheese crumble
½ cup Pecans, toasted and roughly chopped
1 Long English Cucumber, cubed
1 Red onion, thinly sliced
4 cups Mix greens or baby spinach
4 Large mason jars
Directions
  1. Slice or cube your chicken breasts and season with salt and pepper.
  2. Heat olive oil in a pan over medium heat.
  3. Add seasoned chicken breast and cook until all sides are golden brown and cooked through.
  4. While your chicken is cooking, chop your veggies and pecans. - In your mason jars, pour in roughly ¼ cup balsamic vinaigrette into the bottom of each jar.
  5. Add equal portions of the diced and cooked chicken, this will allow it to absorb the flavours of the vinaigrette.
  6. Next, layer the greens, cucumbers, onions followed by your blueberries.
  7. Sprinkle with crumbled goat cheese and pecans.
  8. Seal jars and refrigerate for up to 4 days.
  9. Shake before eating or pour into a bowl.
  10. Enjoy.
10 minutes
Prep Time
10 minutes
Cook Time
4
Servings

Directions

  1. Slice or cube your chicken breasts and season with salt and pepper.
  2. Heat olive oil in a pan over medium heat.
  3. Add seasoned chicken breast and cook until all sides are golden brown and cooked through.
  4. While your chicken is cooking, chop your veggies and pecans. - In your mason jars, pour in roughly ¼ cup balsamic vinaigrette into the bottom of each jar.
  5. Add equal portions of the diced and cooked chicken, this will allow it to absorb the flavours of the vinaigrette.
  6. Next, layer the greens, cucumbers, onions followed by your blueberries.
  7. Sprinkle with crumbled goat cheese and pecans.
  8. Seal jars and refrigerate for up to 4 days.
  9. Shake before eating or pour into a bowl.
  10. Enjoy.