Mason Jar Marinade
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Recipe Intro From christinefiorentino_
Mason jars can help bring a lot of magical meals to life. This 2-in-1 Mason Jar Marinade promises to become a pantry staple in your home kitchen! You shake it up in minutes, using just a few simple ingredients you may already have in your pantry, and then you divide it in half: first as a marinade for your chicken, and then as a dressing for your salad. Anything that makes weeknight dinner prep a little bit faster and easier without sacrificing freshness, quality, and flavor, is a total keeper in my book. I love to use some of my Feedfeed Shop pantry staples for this recipe: Brightland Olive Oil and Raw Champagne Vinegar, Amagansett Sea Salt, and Diaspora Co. Black Pepper. Add this 5-minute marinade to your kitchen arsenal, and you’ll be able to whip up the most delicious, healthy, hearty chicken salads whenever you feel like it. You can even prepare it ahead of time so that all you’ll have to do later on is cook your marinated chicken, place it over your yummy salad, dress, and serve! Stay on top of your weeknight dinner game by ordering your Brightland olive oil and vinegar, and your salt and pepper from the Feedfeed Shop today.
- Recipe Card
Recipe Card
Marinade-Dressing
ingredients
- 1/4 cup olive oil
- 1/2 cup champagne vinegar
- juice of 2 lemons, (about 1/4 cup)
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 tablespoons chopped fresh parsley
Chicken
ingredients
- 2 pounds boneless skinless chicken breasts, patted dry with paper towels
- Sea salt, for seasoning
- Freshly ground black pepper, for seasoning
- 2 tablespoons olive oil
Salad
ingredients
- 4 cups mixed greens
- 1/2 cup cherry tomatoes
- 1/2 cucumber, peeled and thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup cured black olives
- 1 carrot, peeled and sliced into coins
- 1/4 cup nuts, raw or toasted
- 1/4 cup crumbled feta cheese
Method
Step 1
Add olive oil, champagne vinegar, lemon juice, sea salt, black pepper, dried basil, dried oregano, and fresh parsley to an 8-ounce mason jar. Seal tightly and shake vigorously to combine.
Step 2
Place chicken in a large, shallow dish. Coat with half of the marinade-dressing. Place covered chicken in refrigerator to marinate for 2 hours.
Step 3
Heat olive oil in a cast iron pan or grill pan over medium-high heat. Cook chicken until crisp and golden on both sides, about 4 minutes each side, and internal temperature reads 165F degrees on a meat thermometer. Once cooked, allow chicken to rest and cool down for 10 minutes.
Step 4
As chicken rests, add greens, tomatoes, cucumber, onion, olives, carrot, nuts, and feta cheese to a large serving bowl with a wide base. Slice chicken and arrange over salad. Drizzle remaining half of marinade-dressing over chicken salad. Serve immediately. Store leftovers in refrigerator, covered.