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MASON JAR CHICKEN, APPLE, AND BEET SALAD

COLLABO SALADE EN POT

In collaboration with
Hubert Cormier, Nutritionniste

Thighs Poke bowl Salads Oven Summertime
4-6 Portions
30 min Prepping
3h Cooking
Recipe Easy

Ingredients

SHREDDED CHICKEN WITH APPLES

On sale
  • 1 onion, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 2 cups (500 ml) apple juice
  • 1 tbsp. (15 ml) olive oil
  • 1 tsp. (5 ml) dried thyme or a few sprigs fresh thyme
  • Salt and pepper

SALAD

  • 1 1/2 cups (375 ml) bulgur or other whole grain
  • 8 cups (2 L) water
  • 1 or 2 Quebec apples
  • 2 beets, peeled and cooked
  • 1 cup (250 ml) arugula

VINAIGRETTE

  • 2 tbsp. (30 ml) apple juice
  • 1 tbsp. (15 ml) olive oil
  • 1 tbsp. (15 ml) cider vinegar
  • 1 tbsp. (15 ml) whole grain mustard
  • 1 tsp. (5 ml) honey
  • 1 tsp. (5 ml) dried thyme or a few sprigs fresh thyme
  • Salt and pepper

Directions

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.