Ingredients:

  • 1/2 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 clove garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 lb chicken breast, grilled and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 4 cups baby spinach or mixed spring greens
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Season chicken breasts with salt and pepper.
  2. Heat a skillet over medium-high heat with a drizzle of oil.
  3. Sear chicken for 6–8 minutes per side until the internal temperature reaches 165°F (74°C) and the exterior is golden brown.
  4. Let the meat rest for 5 minutes before cubing to retain juices.
  5. Prepare the zesty lemon vinaigrette by mixing olive oil, lemon juice, apple cider vinegar, minced garlic, dried oregano, salt, and pepper.
  6. Pour 2–3 tbsp of the prepared vinaigrette into the bottom of each of the 4 jars.
  7. Layer in the chickpeas, cucumbers, and cherry tomatoes on top of the dressing to create a moisture barrier.