Pour salad dressing into 4 (1-quart each) canning jars. Layer with watermelon, blueberries, feta cheese, red onion, and rotisserie chicken.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Summertime calls for fresh produce—enjoy it in this salad featuring watermelon, blueberries, leafy greens, and rotisserie chicken. Pack everything in a jar for a convenient grab-and-go meal.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. Hy-Vee peppercorn ranch salad dressing | ||
| 6 c. Hy-Vee Homegrown watermelon, cut into 1-inch cubes | ||
| 2 c. fresh blueberries | ||
| ½ c. Soiree traditional feta crumbled cheese | ||
| ½ c. red onion, sliced | ||
| 1 ⅓ c. Hy-Vee Kitchen picked rotisserie chicken | ||
| 1 (5-oz.) pkg. Full Circle Market organic baby spinach | ||
| ¼ c. honey roasted shelled pistachios |
Things To Grab
- 4 (1-quart each) canning jars
Directions
Add spinach to jars; slightly press down to compact layers. Top with shelled pistachios. Place lids on jars. Refrigerate for up to 2 days.
Nutrition facts
Servings
440 Calories per serving
1 salad
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 55mg
- Sodium: 640mg
- Total Carbohydrates: 36g
- Protein: 19g
Daily Values
0%
Iron 10%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 10%