Berry & Pecan Chicken Salad Jars
Enjoy a vibrant, prep-ahead lunch that perfectly balances sweet berries and savory chicken. These satisfying salad jars make wholesome eating effortless and delicious throughout your busy week.
Servings 6
Calories 507kcal
Equipment
- Large cast-iron skillet or heavy-bottomed pan
- Chef's knife & cutting board
- Small bowl & whisk
- Tongs
- instant-read thermometer
- 6 large, wide-mouth glass jars or meal-prep containers (approx. 32 oz / 1 L)
- 6 small, leak-proof dressing containers
Ingredients
- ⅓ cup extra-virgin olive oil
- 1 tablespoon poppy seeds
- 1 tablespoon honey
- ½ teaspoon Dijon mustard
- Sea salt and freshly ground black pepper
- 1 teaspoon Italian herb blend
- ¾ teaspoon garlic powder
- ⅓ cup raw pecan halves
- 6 boneless skinless chicken thighs (about 4–5 oz / 115–140 g each)
- 1 large container baby spinach about 10 oz / 280 g, or 12 loose cups
- 3 cups hulled and quartered fresh strawberries
- 1 large lemon for juicing
- ⅓ cup crumbled goat cheese chèvre
Instructions
- Whisk the Vinaigrette: In a small bowl, combine the olive oil, juice of one large lemon (about 3 tablespoons), honey, poppy seeds, and Dijon mustard. Whisk vigorously until the mixture is emulsified. Season with a small pinch of salt and pepper. Divide the vinaigrette evenly among the six small dressing containers, seal, and set aside.
- Toast the Pecans: Place the pecan halves in the dry, cold cast-iron skillet over medium heat. Warm the nuts, tossing frequently, for 3–5 minutes until they are fragrant and lightly browned in spots. Immediately transfer them to a plate to cool completely, then give them a rough chop.
- Season the Chicken: Pat the chicken thighs dry with a paper towel. In a separate small bowl, combine the Italian herb blend, garlic powder, ¾ teaspoon of sea salt, and ½ teaspoon of black pepper. Sprinkle the seasoning mixture evenly over all sides of the chicken.
- Sear for a Golden-Brown Crust: Return the skillet to the stove over medium-high heat and add a tablespoon of olive oil to the pan. Carefully place the seasoned chicken in the hot skillet, ensuring not to overcrowd it (work in batches if necessary). Cook for 5–7 minutes per side, until a deep golden-brown crust forms and the chicken is opaque throughout.
- Rest and Slice the Protein: Confirm doneness by checking that the internal temperature reaches 165°F (74°C) at the thickest point. Transfer the cooked chicken to the cutting board and let it rest for 10 minutes. This allows the juices to redistribute. Once rested, slice the chicken into thin strips.
- Layer the Salad Jars: Construct your salads for optimal freshness. Start by dividing the sliced chicken among the six large jars. Follow with a layer of chopped pecans, then the quartered strawberries, and finally the crumbled goat cheese. Pack the baby spinach on top, filling the remainder of the jar.
- Store for Freshness: Seal the main salad jars tightly. Refrigerate the salads and the separate dressing containers. For the best texture and flavor, enjoy within 4 days. To serve, pour the dressing into the jar, seal and shake, or empty the contents into a bowl and drizzle with the dressing.
Notes
Ingredient Swaps: Feel free to substitute the spinach with arugula or baby kale for a different texture and flavor. Blueberries or blackberries can stand in for strawberries, and toasted almonds or pistachios work well in place of pecans.
Storage Savvy: The key to a crisp, fresh salad on day four is the layering order. Always put the heartiest, non-absorbent ingredients at the bottom (chicken) and the delicate greens at the very top, away from any moisture.
No-Wilt Tip: Do not add the dressing until you are ready to eat. Adding it in advance will cause the spinach and other ingredients to become soggy. Shaking the jar just before serving is a great way to mix everything together without a bowl.
🍽️ Nutrition (Per Serving, Estimated)
Serving Size: 1 salad jar & ~2 tbsp vinaigrette- Calories: 507
- Total Fat: 38 g
- Saturated Fat: 8 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 5 g
- Monounsaturated Fat: 23 g
- Cholesterol: 166 mg
- Sodium: 509 mg
- Total Carbohydrate: 13 g
- Dietary Fiber: 3 g
- Total Sugars: 7 g
- Includes Added Sugars: 3 g
- Net Carbohydrates: 10 g
- Protein: 29 g
- Vitamin D: 0.2 mcg
- Calcium: 52 mg
- Iron: 2 mg
- Potassium: 498 mg
- Vitamin C: 49 mg