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Elote Corn Mason Jar Salad
Prep Time: 00:15
Cook Time: 00:30
cilantro lime vinaigrette (12 servings)
2 juice from limes
1/2 cup cilantro leaves
1/2 cup olive or avocado oil
1 tsp honey
dash of salt
half of a jalapeno, seeded (optional)
salad (4 servings)
1 14oz can corn
1 red bell pepper
1 tsp olive oil
2 cups cherry tomatoes
1 lb chicken breast or 1 cup cooked quinoa
4 oz crumbled goat cheese
5 oz baby arugula
1To make the vinaigrette, blend all ingredients together. Can be stored in the fridge up to two weeks in a mason jar or other airtight container if you have any leftover.
2Marinate the chicken breast for a half hour in 2 Tbsp of the vinaigrette (or whatever dressing you're using)
3Heat olive oil in a pan over medium heat. Chop the red bell pepper into inch-sized pieces. Add the corn and pepper to the pan, and turn the heat to high to slightly char. Do not stir until the bottom is starting to brown, then cook for an additional 5 minutes or until the peppers are tender. Remove from the pan and set aside to cool.
4Cook the chicken breast in the same pan on medium heat. Cook on one side for 5-7 minutes, then flip and cook for an additional 10. Cooking time will depend on the thickness of the breasts. Take them off the heat when cooked through, and let rest for 5 minutes before cutting them.
5To assemble the salads, put 2 tbsp of the dressing in each mason jar. Then evenly divided into four servings (because there are four mason jars) add the cherry tomatoes, corn and pepper mix, chicken OR quinoa, goat cheese, and then the arugula. Keep upright to make sure the greens stay fresh.
6When ready to eat, dump out into a bowl!
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