Quinoa Chicken Jar Salad

Things I believe to be true:

• Recipe blogs should have a word limit or at least something at the beginning of the post that let's you skip the story about their childhood so you can get right to the good stuff
  
• Everything tastes betters out of jars. Coffee, salads, shakes, you name it. I want it in a jar.
  
• Salads shouldn't suck. If you dread eating your salad, you're eating the WRONG SALAD.
  
• This salad? It's oh-so-right. Here's the recipe, friend!
  

Ingredients

• 3 Tbsp. balsamic vinegar
• 2 Tbsp. fresh lemon juice
• 1/2 tsp. raw honey (or pure maple syrup)
• 1 tsp. Dijon mustard
• 1 Tbsp. + 1 tsp. olive oil extra virgin
• 2 cups cooked quinoa
• 4 cups sliced cucumbers
• 4 cups baby spinach
• 4 cups halved cherry tomatoes
• 3 cups grilled chicken breast boneless, skinless, sliced
• 1/2 cup crumbled feta cheese

Instructions

1. To make dressing, combine vinegar, lemon juice, and honey in a medium bowl; whisk to blend.
   
2. Add mustard; mix well.
3. Slowly add oil while whisking; mix well. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
   
4. Evenly layer quinoa, cucumbers, spinach, tomatoes, chicken, and cheese on top of dressing in jars. 
5. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving. 

Recipe source: Lili Ladaga