Good Morning! I hope this finds you well…..with Summer brings BBQ’s and Picnics, so I thought it was time I shared with you a favourite picnic meal for us….only this weekend just gone we took this to our Church Christmas Carols….this is the ‘standard’ recipe I use but as I always say, get creative and feel free to swap ingredients for those that suit your diet needs and taste buds….enjoy!

salad in a jar

makes 4 serves

2 chicken breast fillets

4 tspns oil of choice

4 tspns maple syrup

a few drops of sesame oil

1 lime – thinly sliced

coriander and dill – roughly shredded

2 carrots – grated

4 tblspns pistachios

½ large beetroot – grated

baby spinach

Roughly dice chicken breast fillets. Place in a saucepan, cover with water and bring to the boil. Simmer for approximately 15 minutes or until chicken is thoroughly cooked. Drain well and allow to cool. Once the chicken is cooled, shred the chicken roughly (if your diet allows you could always cheat and use a bbq chicken instead).

In the bottom of each glass jar place 1 tspn oil, 1 tspn maple syrup, 2 drops of sesame oil and 1 piece of lime.

Add some cooled shredded chicken, then a good pinch of coriander and dill. Continue to layer with salad ingredients, grated carrot, pistachios, grated beetroot and pack down firmly with baby spinach.

You can get creative and use salad ingredients, herbs and nuts of your choice. The kids love eating salad like this on a picnic. You can eat it however you like, for me, once I eat the baby spinach layer on the top, I dig in and mix the rest of the ingredients around….hubby eats his one layer at a time.

Note: just don’t forget to pack forks!