Make ahead these salads for lunch all week – this recipe makes 4, or make 1 or 2 at a time.  They will keep for 4-5 days in the fridge.

Chicken:

1 pound of boneless, skinless chicken breast, cut into bite sized pieces

1 TB of lemon infused olive oil (I used this great Meyer Lemon Oil from Queen Creek Olive Mill) or 1 TB of olive oil and 1-2 TB of fresh lemon juice

2 TB red wine vinegar

2 tsp of dried oregano

Fresh cracked pepper and sea salt

Dressing:

4 TB balsamic vinegar

2 TB olive oil

Fresh cracked pepper and sea salt

Salad:

10 oz container of cherry tomatoes, halved (grape work well too)

1 green pepper, diced

1 red bell pepper, diced

5 oz of fresh whole milk mozzarella, I like to use ciliegine (small balls) like this one from Trader Joe’s, cut into bite sized pieces or slices (I cut each ball into 4 slices)

1-2 oz of fresh basil leaves (a big handful), chopped

2 hearts of romaine lettuce, sliced thinly or shredded

Directions:

1.  Mix together lemon olive oil, red wine vinegar, oregano and salt and pepper.  Toss chicken in mixture and allow to marinate/sit for 15 minutes.  Broil chicken for 8-10 minutes or until cooked through.  Set aside to cool.
2. Mix together dressing ingredients and divide among 4 quart sized mason jars.
3. Layer salad ingredients in jar bottom to top as follows:

• Tomatoes
• Green pepper
• Red pepper
• Mozzarella
• Basil
• Lettuce
• Chicken (cooled!)

Seal jars securely and store in refrigerator until ready to serve.  When ready to serve, shake jar vigorously, then pour on a plate or into a bowl.  Enjoy!