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Mason Jar Chicken Salad

by the Perdue Farms Culinary Team

Mason Jar Chicken Salad

by the Perdue Farms Culinary Team

Delicious for lunch or dinner, chicken shawarma is quick and easy to assemble ― a recipe ideal for meal prep! Be sure to marinade chicken breast strips before cooking and pile pitas high with your favorite veggies and feta cheese.

Prep

Hour

Cook

Minutes

Makes

Servings

Ingredients

1 pound Chicken Breast Tenderloins
1 cup vinaigrette
1 1/2 cups halved cherry tomatoes
1 1/2 cups quarter-sliced cucumbers
2 cups large-diced butternut squash
1 cup pecans
1 cup feta cheese
2 cups mixed greens, washed and dried
2 tablespoons olive oil
Salt and pepper to taste

Made with Our

Step 1

Marinate chicken tenderloins in 1/2 cup of your favorite vinaigrette for at least 1 hour or up to 8.

Step 2

Preheat oven to 400 F. Toss butternut squash in olive oil and season with salt and pepper. Place marinated chicken and butternut squash onto a greased sheet pan. Bake for approximately 15 to 20 minutes. Remove from oven when chicken reaches an internal temperature of at least 165 F and squash if fork tender, but not falling apart. Remove from oven and let cool.

Step 3

Assemble salad jars by placing dressing on the bottom, followed by tomatoes and cucumbers, butternut squash, pecans, feta cheese and, finally, greens.

Step 4

Shake and pour out when ready to serve. Top with cooked chicken.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.

MEET THE CHEFS