Chicken, honeyberry & lemon salad in a jar
CHICKEN, HASKAP (HONEYBERRY) & LEMON SALAD IN A JAR
The perfect salad for outdoor activities like picnics as well as lunch boxes
Preparation: 10 minutes
2 tbsp. (30 ml) olive oil
Zest of ½ lemon
1 tbsp. (15 ml) lemon juice
1 tsp. (5 ml) honey
1 tsp. (5 ml) Dijon mustard
1 to 2 pinches garlic powder
Pepper, to taste
1 tbsp. (15 ml) chopped red onion
100 g cooked chicken, cold and diced
1/2 cup (125 ml) fresh Les Artisans des saveurs haskaps
1/2 cup (125 ml) fresh strawberries, cut into quarters
1/4 cup (50 ml) pecans
1 cup (250 ml) arugula, packed
1 tbsp. (15 ml) chopped fresh tarragon
1. Pour all dressing ingredients into a 750-ml Mason-style jar. Stir.
2. Add the rest of the ingredients in order as listed. Replace lid on jar, and refrigerate.
Note: The salad will keep well in the refrigerator for three days.
Recipe and photo: Julie DesGroseilliers