Makes 3 Servings
Macros: 299 cal, Fat 19g, Carbs 8g, Fibre 2g, Protein 24g
1/3 Lemon (juiced)
1 1/2 Tbsps Extra Virgin Olive Oil
1 1/2 Tbsps Dijon Mustard
2 1/4 tsps Maple Syrup
Sea Salt & Black Pepper (to taste)
1 1/2 cups Baby Spinach (chopped)
1/3 cup Cherry Tomatoes (halved)
1/3 Avocado (diced)
170 g Chicken Breast, Cooked
1 1/2 Egg (hardboiled and sliced)
1/3 cup Feta Cheese (crumbled)
In a small bowl, mix together lemon juice, olive oil, mustard, maple syrup and a pinch of sea salt and pepper. Whisk well then pour into bottom of a large mason jar. (Note: Divide dressing between jars if making more than 1 serving.)
Layer your ingredients into the jar(s) in this order: spinach, cherry tomatoes, avocado, chicken, egg and feta. Seal jar and store in the fridge.
When ready to eat, give the jar a good shake to mix the dressing throughout. You can either transfer the salad to a bowl or enjoy straight from the jar.