Ingredients

Dressing

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

1/2 teaspoon dried oregano

1/4 teaspoon coconut sugar 

Ground black pepper to taste

Salad

1 1/2 cups whole cherry tomatoes

1/4 small red onion, diced or sliced thin

1 cup thin cucumber slices

1 cup chopped bell pepper (about 1/2 large pepper)

9 ounces Grilled Chicken Breast, sliced on the bias into strips

4 1/2 cups chopped Romaine lettuce

3 ounces reduced sodium feta cheese

9 kalamata olives

3 pepperoncini

Directions

Combine all dressing ingredients into a small bowl and whisk until combined. Immediately divide the dressing among 3, quart-sized mason jars, spooning 2 tablespoons into each.

Divide salad ingredients among the three mason jars in the order listed to optimize freshness. To each jar, add 1/2 cup whole cherry tomatoes, 2 tablespoons diced red onion, 1/3 cup cucumber slices, 1/3 cup chopped bell pepper, 3 ounces chicken, 1 1/2 cups chopped romaine, 1 ounce feta cheese, 3 black olives and 1 pepperoncini.

Screw on the lids and store mason jars in the fridge until ready to enjoy! When ready to eat, simply pour ingredients into a bowl and serve.