Quinoa Chicken Salad in a Mason Jar
- 3 Tbsp. balsamic vinegar
- 2 Tbsp. fresh lemon juice
- 1/2 tsp. raw honey (or pure maple syrup)
- 1 tsp. Dijon mustard
- 1 Tbsp. + 1 tsp. olive oil (extra virgin)
- 2 cups cooked quinoa
- 4 cups sliced cucumbers
- 4 cups halved cherry tomatoes
- 3 cups grilled chicken breast (boneless, skinless, sliced)
- 1/2 cup crumbled feta cheese
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To make dressing, combine vinegar, lemon juice, and honey in a medium bowl; whisk to blend.
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Add mustard; mix well.
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Slowly add oil while whisking; mix well. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
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Evenly layer quinoa, cucumbers, tomatoes, chicken, and cheese on top of dressing in jars.
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Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.
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Variation (Add 1 green container per serving): Add 4 cups fresh baby spinach.
*Nutritional information (per serving) does not include spinach.
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P90X/P90X2 Portions
½ Dairy
1 Protein
½ Grain Carb
2 Vegetable
1 Condiment
P90X3 Portions
3 Carb
1 Protein
2 Fat
Body Beast Portions
1½ Starch
4 Vegetable
2 Fat
2 Protein
Portion Fix Containers
2 Green
1 Red
1 Yellow
½ Blue
1 tsp.
2B Mindset Plate It!
A great lunch option. Replace quinoa with more veggies for dinner.
from The Beachbody Blog https://ift.tt/2r0PKeg
via IFTTT
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