Makes 1 salad

Ingredients

1 to 4 tablespoons vinaigrette

1 cup cooked chicken, from 1 medium chicken breast

1/2 cup cucumber, peeled and seeded

1/3 cup crumbled feta cheese

1/3 cup kalamata olives, pitted

1/2 cup chopped tomato

1/3 cup thinly sliced red onion

1 cup salad greens, chopped

For the vinaigrette:

1 tablespoon balsamic vinegar

1/2 tablespoon fresh lemon juice

1/2 teaspoon Dijon mustard

1/2 teaspoon dried oregano

2 to 3 tablespoons olive oil

Salt and pepper

Instructions

1. Make the vinaigrette: In a small jar or other container with a lid, combine the vinegar, lemon juice, mustard, oregano, and oil, along with a pinch of salt and pepper. Screw the lid on the jar and shake to combine.

2. Salad dressing on the bottom: Add 1 to 4 tablespoons of the vinaigrette to the bottom of the jar. Adjust the amount of dressing depending on the size of the salad you are making and your personal preference.

3. Add the meat (optional): Next, if you plan to include meat in your salad, add the chicken that’s been cut up into bite-sized pieces.

4. Cucumbers: Next, add the cucumbers to the jar.

5. Cheese: Next, add the crumbled feta cheese to the jar.

6. Olives: Next, add the pitted kalamata olives to the jar.

7. Onions: Next, add the sliced red onions to the jar.

8. Tomatoes: Next, add the chopped tomatoes to the jar.

9. Salad greens: Finish with adding the chopped salad greens to fill the jar.

10. Storing the salad: Screw the lid on the jar and store the salad in the refrigerator for up to three days if you included chicken, or up to five days if you’re not including chicken.

11. Tossing and eating the salad: When you’re ready to eat, unscrew the lid and pour the salad into a bowl. As you pour the salad into the bowl, the dressing will coat the ingredients. If not, use your fork to gently toss the salad.