Ingredients
Scale
For the Greek Chicken Salad
- Paleo tzatziki (recipe found here)
- 1/4 cup red onion, diced
- 1/2 cucumber, chopped
- 1/4 cup black olives, sliced
- 1/4 cup grape tomatoes, sliced (omit for AIP)
- 3/4 cup cooked chicken
- 1–2 cups romaine
For the Taco Salad
- Paleo sour cream
- 1/4 cup red onion, diced
- 1/4 cup black olives, sliced
- 2 radishes, sliced
- 1/2 cup cooked ground beef (sub chicken)
- 1–2 cup romaine
- 1/4 avocado diced
- 8–10 plantain chips (omit for whole30)
For the Berry Chicken Salad
- 2 tbsp olive oil
- 2 tsp balsamic vinegar
- 1 tsp sea salt
- 1/4 cup blueberries
- 1/4 cup strawberries, sliced
- 1/4 cup cucumber, sliced
- 3/4 cup cooked chicken
- 1–2 cups romaine or arugula
For the Italian Zoodle Salad
- 2 tbsp olive oil
- 2 tsp balsamic vinegar
- 1 tsp sea salt
- 1/4 cup red onion
- 1/4 cup cucumber, chopped
- 1/4 cup black olives, sliced
- 4–5 artichoke hearts
- 1 cup gently sauteed zucchini noodles
- 5–6 slices prosciutto (sub chicken)
For the Bacon Ranch Chicken Salad
- Ingredients in this recipe plus chicken breast
Instructions
For all salads, layer the ingredients in a 32 oz mason jar (or half with a 16 oz) as follows:
- Start with the dressing at the bottom.
- Layer in the veggies in the middle.
- Finish with the protein, and the lettuce or veggie noodles.
- Store in the fridge and pour in a bowl to eat.
- Prep Time: 10
- Category: Salad
- Method: Mason Jar
- Cuisine: Global