Detox chicken or bean salad lunch in a jar

By Kathy Smart, RNC

Makes 1 serving

• 1 tbsp of olive oil
• 1 tbsp of balsamic vinegar
• 1/4 cup chopped chicken (or substitute half a cup of cooked chickpeas/Romano beans for a meatless  alternative)
• 1/4 cup shredded carrots
• 1/4 cup shredded kale
• 1/4 cup purple cabbage
• 1 cup of mixed baby spinach and arugula
• 3 tbsp of sliced strawberries
• 2 tbsp of diced almonds
• avocado and feta cheese, as desired
• 1 tbsp of cooked quinoa

1. Layer all ingredients in a 1-litre mason jar (in order of ingredients listed above from bottom of jar to top) and seal until lunch.
2. At lunchtime, shake the mason jar so all the salad dressing has diffused throughout the salad ingredients and empty salad onto your plate.

Photo Credit: Gord Weber

Kathy Smart, Holistic Nutritionist of the Year, is a best-selling author of Live the Smart Way: Gluten-Free Cookbook.