Salad in jar… Why have I never made these before? They are so easy to make! I made a Chicken Caesar Kale Salad, but any type of your favorite salad would work. I have always kind of steered away from using kale in a salad. I always found it kind of bitter. But after I made this Kale, Strawberry and Avocado Salad, I learned that squeezing a lemon over the kale first and then massaging it with your hands turns the kale a bright green. This helps get rid of that bitter taste.
I think they make a great make ahead meal for lunches or busy week nights. Just make sure you put the dressing in the jar first and then add the ingredients on top, otherwise you will end up with a soggy salad.
For the dressing I used Simply Organic’s Classic Caesar mix. Simply mix the packet with milk and Greek yogurt and viola, you have a tasty dressing!
- 1 cup bread, cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 package Simply Organic Classic Caesar dressing mix
- 1/2 cup milk
- 1/2 cup Greek yogurt
- 1/2 pound boneless chicken breasts, cooked and cubed
- 2 tomatoes, sliced
- 1 bunch kale, washed and torn removing thick stem
- 1/2 lemon, juiced
- Dash of salt
- 1/3 cup Parmesan cheese, shredded
- 4 pint jars, for serving (optional)
- Preheat oven to 350 degrees.
- In a small bowl, combine bread cubes, olive oil, salt and pepper, and gently mix. Add bread cubes to baking sheet in a single layer and bake for 15 minutes or until crispy.
- Meanwhile, make the dressing by adding Classic Caesar packet, milk and Greek yogurt to a small bowl or jar with a lid and mix.
- Add kale to a medium size bowl, squeeze lemon over kale, sprinkle with remaining salt and massage with hands until it turns a bright green. This helps takes the bitterness out of the kale.
- Add 2 tablespoons of Caesar dressing to each jar. Evenly divide the cooked chicken, tomatoes, kale, croutons and Parmesan cheese. Add to jars.
- Serve immediately or top with lids and refrigerate until ready to eat. To serve, pour salad onto a plate.