Ingredients

Dressing
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon coconut sugar
• Ground black pepper to taste
Salad
• 1 1/2 cups whole cherry tomatoes
• 1/4 small red onion, diced or sliced thin
• 1 cup thin cucumber slices
• 1 cup chopped bell pepper (about 1/2 large pepper)
• 9 ounces Grilled Chicken Breast, sliced on the bias into strips
• 4 1/2 cups chopped Romaine lettuce
• 3 ounces reduced sodium feta cheese
• 9 kalamata olives
• 3 pepperoncini

Directions

1. Combine all dressing ingredients into a small bowl and whisk until combined. Immediately divide the dressing among 3, quart-sized mason jars, spooning 2 tablespoons into each.
2. Divide salad ingredients among the three mason jars in the order listed to optimize freshness. To each jar, add 1/2 cup whole cherry tomatoes, 2 tablespoons diced red onion, 1/3 cup cucumber slices, 1/3 cup chopped bell pepper, 3 ounces chicken, 1 1/2 cups chopped romaine, 1 ounce feta cheese, 3 black olives and 1 pepperoncini.
3. Screw on the lids and store mason jars in the fridge until ready to enjoy! When ready to eat, simply pour ingredients into a bowl and serve.
4. For more help with this recipe, click here.