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A recipe from Hubert Cormier Nutritionist

Mason Jar Chicken, Apple, and Beet Salad

  • 6 servings
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Ingredients

Shredded chicken with apples

Salad

Vinaigrette

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Directions

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  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.