Ingredients
2 Meyer lemons, zested and juiced
1 cup + 2 tsp extra-virgin olive oil, divided
1/2 tsp ground pepper, divided
1 lb. boneless, skinless, pasture-raised chicken breast
1 tsp fresh Italian flat-leaf parsley
1 long hot-house cucumber, cut into chunks
1 pint cherry tomatoes, halved
1 can hearts of palm, drained and sliced
Directions
1Mix lemon juice, 1 cup olive oil, vinegar, mustard, garlic, orange juice, basil, 1/2 tsp salt, and 1/4 tsp pepper in a blender on high speed to make the salad dressing. Set aside.
2In a bowl, add chicken, remaining salt and pepper, parsley, 2 tsp olive oil, and 1 tbsp lemon zest and massage with hands to coat the chicken.
3Heat grill to 350 degrees. Place chicken on the grill at an angle for 3 to 5 minutes. Lift the chicken with tongs and move it in the opposite direction (like an X) for 5 more minutes. (We call this the cross-hatching technique.) Flip over and do the same for 5 to 7 minutes. Take off heat and let chicken rest on a plate.
4When chicken has cooled, chop into 1-inch cubes. Set aside.
5Toss together cucumber, tomatoes, chickpeas, avocado, hearts of palm, and pumpkins seeds in a bowl.
6Pour 1-2 tbsp of dressing into each of the four mason jars. Divide chicken cubes among the jars at the bottom. Add an even mix of the vegetable blend on top of the chicken, and then the lettuce on top. This will keep the salad crisp.
7When ready to consume, shake up your salad in the jar and enjoy! The salads will last up to 4 days in the fridge.
