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    Home » Recipes » Meal Prep

    Published: May 30, 2016 · Updated: Apr 18, 2022

    Pesto Chicken and Lentil Mason Jar Salad

    Pesto_Chicken_Lentil_Salad pin2

    [I was provided with the product from my friends at Bob’s Red mill. All thoughts and opinions are my own]

    Help me out. I am REALLY wanting to make “Mason Jar Monday” a thing. So if you make this, tag your photo with #thekitcheneer as well as #masonjarmonday. Trust me, it’s what all the cool kids are doing.

    I mean just because the salad is in the mason jar makes me want to eat more salad. And that’s a wonderful thing. Cause sometimes too much salad is too much salad. But if its in a mason jar, it just looks better.

    But before I dive into this recipe, how was everyone’s weekend??? Do anything fun with the family during Memorial Day?

    Jake and I took the day off work on Friday for a MUCH NEEDED 4 day weekend. We kicked it off by going to Busch Gardens! So.much.fun.

    And Saturday was spent mainly in our PJs and working on our new MAC BOOK PRO! We are doing some serious behind the scenes work on the blog to bring you better services, newsletters, local cooking classes and more! Stay tuned!

    IMGP1426

    Now, let’s get to this salad. Nothing (well minus a few things) is better than looking into your fridge on a Monday morning to see it not only stocked with food. But food you have already prepped the day before. ESPECIALLY in a mason jar! I mean look at the layers. THE LAYERS. It’s pretty satisfying.

    Pesto_Chicken_Lentil_Salad3

    I haven’t played around with lentils too much, but I decided that a salad was the fate of these gorgeous legumes. I boiled them per package instructions then tossed them with a bit of lemon juice and some kosher salt. Perfection.

    I also decided to take advantage of our herb garden and made a quick pesto sauce to toss some cooked chicken I had on hand. EASY PEASY.

    The next part was fun! LAYERING! Start by putting the pesto covered chicken at the bottom. It will marinate even further and taste BETTER tomorrow for lunch! Then add some halved cherry tomatoes. Then the red onion, the lentils, and finally some spinach.

    Now admire your creation. Store it in the fridge for lunch tomorrow and bask in its glory when you literally dump it into a bowl and see how marvelous it looks.

    Pesto Chicken and Lentil Mason Jar Salad

    Prep time: 15 minutes Cook time: 20 minutes total: 40 minutes

    Serves:2-3 Calories: 438 Fat:20g Carbs:26g Protein:19g

    Ingredients:

    1 5oz chicken breast, cooked and cut into cubes

    ⅓ cup avocado oil

    2 garlic cloves

    3-4 basil leaves

    1 teaspoon of kosher salt

    2 tbs lemon juice

    ½ cup of lentils (Bob’s Red Mill)

    2 cups spinach

    ¼ cup red onion, diced

    ½ cup cherry tomatoes, halved

    Instructions:

    Cook chicken in any method as desired until cooked to 165⁰. I grilled mine

    While chicken is cooking, cook lentils per package instructions

    Cut chicken into cubes and set aside once cooled enough to handle

    Prep all veggies

    In a food processor, pulse the oil, garlic, salt, 1 tbs lemon juice, and basil until smooth

    Toss chicken with the pesto.

    Toss cooked lentils with lemon juice and salt and pepper to taste

    Layer your salad as follows:

    Chicken first

    Then tomatoes

    Then red onion

    The lentils

    Top with spinach

    Enjoy!

    Pesto_Chicken_Lentil_Salad pin3

    If you make this recipe, be sure to tag your photo #thekitcheneer

    Pesto Chicken and Lentil Mason Jar Salad
    Author: Amanda aka The Kitcheneer
    Prep time: 15 mins
    Cook time: 20 mins
    Total time: 35 mins
    Serves: 2 salads
    Ingredients
    • 1 5oz chicken breast, cooked and cut into cubes
    • ⅓ cup avocado oil
    • 2 garlic cloves
    • 3-4 basil leaves
    • 1 teaspoon of kosher salt
    • 2 tbs lemon juice
    • ½ cup of lentils (Bob’s Red Mill)
    • 2 cups spinach
    • ¼ cup red onion, diced
    • ½ cup cherry tomatoes, halved
    Instructions
    1. Cook chicken in any method as desired until cooked to 165⁰. I grilled mine
    2. While chicken is cooking, cook lentils per package instructions
    3. Cut chicken into cubes and set aside once cooled enough to handle
    4. Prep all veggies
    5. In a food processor, pulse the oil, garlic, salt, 1 tbs lemon juice, and basil until smooth
    6. Toss chicken with the pesto.
    7. Toss cooked lentils with lemon juice and salt and pepper to taste
    8. Layer your salad as follows:
    9. Chicken first
    10. Then tomatoes
    11. Then red onion
    12. The lentils
    13. Top with spinach
    Serving size: 1 jar Calories: 438 Fat: 20g Carbohydrates: 26g Protein: 19g
    3.5.3208

     

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    Reader Interactions

    Comments

    1. Amanda says

      June 04, 2016 at 3:38 pm

      Packing can be tough to get those veggies in! Fridge full of Mason jar salads fix that! ?

      Reply
    2. Amanda says

      June 03, 2016 at 9:26 pm

      Thanks Nikki! Tell me how the lentils go!

      Reply
    3. Amanda says

      June 03, 2016 at 10:07 am

      Hope you enjoy

      Reply
    4. Amanda says

      June 02, 2016 at 6:22 am

      Thank you Kimberly! This was such a satisfying lunch!

      Reply
    5. Amanda says

      June 01, 2016 at 8:56 pm

      Thank you Theresa! ?

      Reply
    6. Amanda says

      June 01, 2016 at 5:21 pm

      Those are the best kind of weekends for sure!

      Reply
    7. Amanda says

      June 01, 2016 at 5:20 pm

      Thank you Lauren!

      Reply
    8. Amanda says

      June 01, 2016 at 2:22 pm

      Thanks Angie! I'll be looking for it!

      Reply
    9. Amanda says

      June 01, 2016 at 2:22 pm

      Thanks Heather! I almost never use lentils! This salad was a game changer for me too!

      Reply

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    Hi! I'm Amanda. Nice to Meet You! TI am a full time systems engineer by day and recipe developer/food photographer by night (and weekends). My husband Jake and I live in Virginia. Favorite things are books, traveling, and coffee ☕️.

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