Picture of Hubert Cormier

A recipe from Hubert Cormier Nutritionist

Mason Jar Chicken, Apple, and Beet Salad

  • 6 servings
  • Print
  • Send
  • Full screen


Shredded chicken with apples




Please select at least one ingredient

Your shopping list has been updated!

See my list


Pro tip Once completed, click the steps to erase them.

  1. Preheat oven to 325°F (165°C).
  2. In a casserole dish, sweat onion and garlic in oil.
  3. Add chicken thighs, thyme, salt, and pepper, then brown the meat.
  4. Add apple juice and bake for 3 hours.
  5. Remove chicken thighs from casserole dish and shred them. Refrigerate.
  6. Meanwhile, cook bulgur in water, covered, over low heat for 30 minutes.
  7. Drain and refrigerate at least 2 hours.
  8. A little before serving, dice the apples and beets.
  9. Combine vinaigrette ingredients.
  10. To make the salad, take 4 Mason jars and pour a little vinaigrette into each.
  11. Add in the following order: diced apples, shredded chicken, cooked bulgur, diced beets, and arugula.
  12. Shake jar well to distribute dressing just before eating.
Chef's tip

For a less hands-on approach, you can always cook the chicken on low in the slow cooker for 8 hours.