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Grilled Chicken and Strawberry Mason Jar Salad with Poppyseed Dressing

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This grilled chicken and strawberry Mason jar salad with poppyseed dressing, tasty and colorful, is assembled in wide-mouth jars for a take-along lunch, freshly made with marinated grilled chicken and homemade dressing. It can also be a time-saver in several ways. You can use purchased poppyseed salad dressing, and grill a little extra chicken the next time you pull out your grill, or use leftover rotisserie chicken.

Ingredients:
  • 1/2 cup olive oil
  • 3 large cloves garlic, peeled and chopped
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1 lemon, zested
  • 3/4 teaspoon salt, or to taste
  • 1 pinch freshly ground black pepper, or to taste
  • 1 pound skinless, boneless chicken breast, pounded to about 1/2-inch thickness
  • 1/4 cup olive oil
  • 1 teaspoon mayonnaise
  • 2 tablespoons white wine vinegar
  • 2 tablespoons white sugar
  • 1 tablespoon peeled, grated shallot
  • 1/4 teaspoon ground dry mustard
  • 1/4 teaspoon salt, or to taste
  • 2 teaspoons poppy seeds, or to taste
  • 2 stalks celery, chopped
  • 1 scallion, chopped
  • 1 cup broccoli slaw
  • 1 cup quartered strawberries
  • 2 tablespoons crumbled feta cheese
  • 3 cups torn salad greens, or as needed
  • 3 tablespoons sliced almonds
Directions:
  1. Combine olive oil, garlic, thyme, oregano, lemon zest, salt, and pepper in a blender or small food processor the day before. Pulse several times to purée; pour marinade into a resealable plastic bag. Add chicken pieces; massage the contents until chicken is coated with marinade. Press out as much air as possible, seal the bag, and refrigerate at least 4 hours or up to 24 hours.
  2. Combine olive oil, mayonnaise, white wine vinegar, white sugar, shallot, dry mustard, salt, and poppyseeds in a small jar with a lid for the dressing. Stir rapidly to blend, or cover and shake vigorously. Refrigerate until ready to use. Liquids will separate, so shake again before use.
  3. Preheat an outdoor grill to 375 degrees F (190 degrees C). Clean and oil the grates.
  4. Grill chicken on the hot grates until chicken is no longer pink at the center and juices run clear, 3 to 4 minutes per side. An instant read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove chicken to rest and cool for about 10 minutes, then chop into bite-sized pieces.
  5. To assemble salad, add about 3 tablespoons poppyseed dressing to the bottom of each of 2 (1-quart) Mason jars. Alternatively, you may keep dressing separate, and dress salad on the plate.
  6. To each jar, add 1/2 of chopped celery, 1/2 of scallion, 1/2 cup broccoli slaw, 1/2 cup strawberries, and 1 tablespoon feta. Fill each jar with torn salad greens, and add 1 1/2 tablespoons sliced almonds on top of greens. Put lids on the jars, and refrigerate until ready to serve.
  7. To serve, open the jars and shake out the contents on a plate. Dress with poppyseed dressing, if kept separate.
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