This is one of those flavor packed salads. The coconut dukkah vinaigrette itself is a hit. I have mentioned Dukkah several times in my blog. It is one of my favorite spice mixes. When whisked with coconut milk, olive oil and lemon juice, it makes for such a delicate spiced dressing. I love the sweetness coconut milk brings to the vinaigrette and it goes very well with the grilled chicken. Tossed with quinoa and some veggies, it’s a filling salad. A vegetarian version of this Chicken And Quinoa Mason jar Salad, would be to use roasted veggies or the obvious grilled tofu/paneer.
I love collecting tiny jars. It helps me to make my salad dressing, freeze condiments, store spices and then occasionally, serve salad in it. Mason Jar Salad or Salad in A Jar is not a new concept but it’s just as exciting every time I build one. Like a fresh new discovery! It’s a great way to pack salad for lunch or a picnic. All you have do is just toss the bowl and dig in. If you ever intend to serve salad for a party or pack some for picnic, this would be the best way. Salad in a jar or glass is such a cute idea. Everyone gets his or her individual portion and you don’t have to wait for the last minute to toss the dressing.
There are a few key points to remember when building a salad in a jar. First would be the size of the veggies or meat that goes in. You want it tiny so that it fits perfectly in layers and doesn’t look all clogged up. The next thing is of course, the dressing. It should go right at the bottom, so that when you toss it, the dressing covers the entire salad. Having said that, in this particular, Chicken And Quinoa Mason Jar Salad, I added the dressing twice. Once right at the bottom and then a little bit more on the chicken bites to keep it moist. Since this particular salad didn’t have a lot of green leaves, I was not in the danger of the salad turning soggy.
Whether you layer it in a jar or toss in a bowl, this salad will make you very happy as it barely takes any effort.