Moroccan Chicken Mason Jar Salad Recipe

6.1g
Net Atkins Count ^TM

Prep Time: 25 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

42.2g

Protein

36.1g

Fat

4.1g

Fiber

531.4cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

0 1/3 cup Mayonnaise, regular (mayo)
2 1/2 Tbsp Lemon Juice
0 1/2 tsp Cumin seed, ground
0 1/4 teaspoon(s) Kosher salt (1/4 tsp= 1.5 g)
0 1/4 tsp Paprika
0 1/8 teaspoon Cayenne pepper
1 cup Cucumber, raw, sliced
20 each Green Olives
1 cup Red Cabbage, raw, shredded
20 oz Chicken Roasted, dark and light meat
4 oz Feta Cheese
1 each Avocado, Hass
2 Tbsp Lemon Juice
4 cup Baby Arugula Salad (Earthbound Farm)
0 3/4 teaspoon(s) Kosher salt (1/4 tsp= 1.5 g)
0 1/2 cup Alfalfa Sprouts

DIRECTIONS

Prepare the dressing: In a small bowl, whisk together the mayonnaise, lemon juice, cumin, salt, paprika, and a pinch of cayenne pepper. Adjust the salt and cayenne pepper to taste.

Prepare the salad: Divide the dressing among four 16-ounce jars with lids, about 2 tablespoons per jar. In each jar, layer 1/4 cup cucumber, 5 olives, 1/4 cup cabbage, 1 scant cup chicken, 1/4 cup feta, 1/4 avocado, 1/2 tablespoon lemon juice, 1 cup arugula, a generous pinch of salt, and 2 tablespoons sprouts, gently packing down the ingredients as you go. (For Atkins 40, end the layering with the almonds; for Atkins 100, begin with the quinoa.) Seal the jars with the lids and refrigerate until ready to serve. Eat from the jar (after shaking) or pour into a bowl.

Adapt for Atkins 40 by adding 2 tablespoons sliced almonds per serving
Adapt for Atkins 100 by adding ½ cup cooked quinoa per serving

Cooking Tip

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