Summer salad jars recipe
Jazz up your picnic or work packed lunches with these colourful summer salad jars: gorgeous layers of grilled chicken, peppers, courgette and aubergine in a garlic dressing. Shake the jars to distribute the vinaigrette just before eating.
See method- Serves 6
- 15mins to prepare and 20mins to cook
- 354 calories / serving
- Gluten-free
Ingredients
- 2 red peppers
- 1 yellow pepper
- 1 courgette, sliced into round
- 1 aubergine, sliced into rounds
- 5tbsp extra-virgin olive oil
- 1tsp dried Italian seasoning
- 1tsp red wine vinegar, plus extra
- 1 garlic clove, crushed
For the salad
- small bunch flat-leaf parsley, leaves only
- 60g baby spinach
- 150g (5oz) goat’s cheese, cubed
- 485g ready-to-eat 4 roast chicken breast fillets, sliced
- 3tbsp pine nuts, toasted
Each serving contains
- Energy
- 1475kJ 354.0kcal
- Fat
- 23g
- Saturates
- 5g
- Salt
- 0.5g
- Sugars
- 7g
of the Reference intake
Carbohydrate 7.2gProtein 30.9gFibre 3.3g
Method
- Preheat the grill to high. Put the pepper, courgette and aubergine into a large bowl and drizzle with 3 tbsp oil. Add the Italian seasoning. Toss well then lay half in a single layer on a grill tray. Grill for 4-5 minutes each side until just tender and starting to colour. Set aside in a bowl. Repeat with the remaining veg.
- Mix 1 tbsp oil with the vinegar and garlic. Toss through the hot vegetables and season. Allow to cool.
- Put half the red pepper in a blender with the rest of the oil and 1 tbsp boiling water. Blitz to make a dressing. Season, adding extra vinegar.
- Assemble the salads in clear jars. Start with the dressing then layer the leaves, veg, goat’s cheese, chicken and pine nuts. Seal jars. Shake to mix.
- See more Picnic recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
