Moroccan Chicken Mason Jar Salad
6.1g
Net Carbs
42.2g
Protein
36.1g
Fat
4.1g
Fiber
531
Calories
Cooking tip: This and 50 other delicious and adaptable recipes can be found in The Atkins 100 Eating Solution, Easy Low-Carb Living for Everyday Wellness. Get your copy today!
Ingredients:
- 1/2 teaspoon Cumin seed, ground
- 20 each Green Olives
- 1/2 cup Alfalfa Sprouts
- 1/3 cup Mayonnaise, regular (mayo)
- 4 ounces Feta Cheese
- 1/8 teaspoon Cayenne pepper
- 20 ounces Chicken Roasted, dark and light meat
- 1 each Avocado, Hass
- 2 tablespoons Lemon Juice
- 1/4 teaspoon(s) Kosher salt (1/4 tsp= 1.5 g)
- 4 cups Baby Arugula Salad (Earthbound Farm)
- 3/4 teaspoon(s) Kosher salt (1/4 tsp= 1.5 g)
- 2 1/2 tablespoons Lemon Juice
- 1/4 teaspoon Paprika
- 1 cup Cucumber, raw, sliced
- 1 cup Red Cabbage, raw, shredded
Directions:
Prepare the dressing: In a small bowl, whisk together the mayonnaise, lemon juice, cumin, salt, paprika, and a pinch of cayenne pepper. Adjust the salt and cayenne pepper to taste. Prepare the salad: Divide the dressing among four 16-ounce jars with lids, about 2 tablespoons per jar. In each jar, layer 1/4 cup cucumber, 5 olives, 1/4 cup cabbage, 1 scant cup chicken, 1/4 cup feta, 1/4 avocado, 1/2 tablespoon lemon juice, 1 cup arugula, a generous pinch of salt, and 2 tablespoons sprouts, gently packing down the ingredients as you go. (For Atkins 40, end the layering with the almonds; for Atkins 100, begin with the quinoa.) Seal the jars with the lids and refrigerate until ready to serve. Eat from the jar (after shaking) or pour into a bowl.
Adapt for Atkins 40 by adding 2 tablespoons sliced almonds per servingAdapt for Atkins 100 by adding ½ cup cooked quinoa per serving
