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1 cup fresh parsley leaves, roughly chopped
3/4 c extra-virgin olive oil
1/4 cup red wine vineagr
1 teaspoon honey
1 teaspoon dried basil (or 10 large leaves of fresh basil)
1/2 teaspoon dried oregano (or a few sprigs of fresh oregano, leaves picked)
1 teaspoon dried tarragon (or a few sprigs of fresh tarragon, leaves picked)
2 medium cloves garlic
salt and pepper
8 oz cooked chicken
1 Tbsp Fat Boy Salt Free Rub
1/4 cup chick peas
1/4 cup chopped onion
1 small avocado
1/4 cup chopped cucumber
1/4 cup thinly chopped bell pepper
1/4 cup crumbled feta cheese
1/2 cup romaine lettuce
16 oz mason jar
Put the parsley, olive oil, vinegar, honey, basil, oregano, tarragon, garlic and some salt and pepper in a food processor and puree until smooth.
Season chicken with Fat Boy Salt Free Rub and cook until done. Place 1-2 Tablespoons of the salad dressing (or whatever you desire) in the bottom of the mason jar. Build the salad by placing the chicken and chick peas in the jar. Layer remaining ingredients, packing the lettuce on top. Seal and refrigerate.