Chicken Salads In Jars

Vinaigrette Ingredients

½ cup olive oil2 tablespoons fresh lemon juice2 teaspoons sea salt1 teaspoon black pepper1 teaspoon garlic powder1 teaspoon smoked paprika¼ cup cilantro, minced1 whole scallion, minced

Chicken Salad Layers

¾ pound of cooked boneless & skinless chicken breast, shredded2 cups bagged shredded cabbage1 cup cherry tomatoes, halved2 cups cooked cauliflower riceOptional Extra Fats:1 whole avocado, peeled & diced½ cup chopped nuts1 cup shredded cheese8 tablespoons bottled Ranch dressing

Directions

Whisk vinaigrette ingredients together in a large bowl and toss cooked chicken breast in it until coated well.Divide chicken between 4 2-cup glass jars, followed by the remaining salad layers—shredded cabbage, halved cherry tomatoes, cooked cauliflower rice and any optional extra fats.Secure jars with lids and when ready to serve, empty into a serving bowl and toss with any additional extra fats.