So this was actually going to be a Caesar Salad in a Jar.  But I got all my ingredients out for Caesar dressing, including anchovy paste, and noticed my anchovy paste expired in July of 2012.  Please note that I moved into this house in March 2012.  So apparently the first thing I did, was buy anchovy paste, use some, and leave it in the fridge to rot……

Anyway, I already had the chicken cooked, the lettuce and kale chopped and washed, so salads with a pseudo, almost, but not really, Caesar dressing it is!

Ingredients:

Dressing:

• 4 TB balsamic vinegar (or other vinegar of your choice)
• 3 TB dijon mustard
• 2 TB soy sauce
• Juice of one lemon
• 2 TB grated parmesan cheese
• 3 TB olive oil (I used lemon infused)

Using a blender, or immersion blender in a cup, or cuisinart or whatever….blend all ingredients except olive oil until smooth.  Slowly add olive oil to the mix, blending in.

Chicken:

• 1.25 pounds of boneless, skinless chicken breast, cut into bite sized pieces
• 2 TB oregano
• 1 TB olive oil
• 2 TB lemon juice
• Salt and pepper to taste

Mix all ingredients other than chicken in a medium bowl.  Add chicken and marinate for 30-60 minutes.

Remove chicken from marinade and broil for 8-10 minutes or until cooked through.

Salad:

• 4 c kale, chopped
• 4 c romaine lettuce, shredded or sliced thinly
• 2 yellow bell peppers (or whatever bell pepper you have, this is what was sitting in my fridge), chopped (tomatoes might be a nice addition too, but I was out!)
• 4 celery ribs, sliced thin

To prepare:

Divide ingredients evenly among 4 mason jars in the following order (bottom to top):

• Dressing
• Peppers
• Kale
• Lettuce
• Celery
• Chicken

Cover tightly and store in refrigerator for up to 5 days.  When ready to serve, shake thoroughly and dump into a plate or bowl.  Or, you know, eat on the go standing up in the kitchen out of the jar when you have 3 minutes to spare before the bus comes, like I do.