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Rainbow Salad Jar

A quick and super portable salad for lunch on the go. Easily prepared the night before and ready to grab on your way out the door in the morning.  Great for using up leftover roast meats, cooked pasta, rice and your favourite salad ingredients and it’s healthy too!

  • 0 - 15 Minutes
  • Easy
  • 2

This recipe uses:

Tilda Smoked Paprika Chickpeas 250g

Where to buy
Rainbow Salad Jar

Method

Ingredients

Ingredients

  • 1 large beefsteak tomato, chopped
  • 1/2 small red onion, peeled and finely chopped
  • 250g pouch Tilda Smoked Paprika Chickpeas
  • ½ fat green chilli, deseeded and finely chopped
  • Juice of 1 lime
  • Small handful fresh chopped coriander
  • 1 tbsp olive oil
  • Pinch salt, sugar and black pepper
  • 2 small cooked skinless chargrilled chicken breasts, (about 200g total weight) cut into small chunks
  • 1 large ripe mango, stone removed, peeled and diced
  • Handful mixed salad leaves

How to make Rainbow Salad Jar

  1. Mix together the tomato, red onion, chilli, lime juice, coriander and olive oil. Season to taste with a pinch of salt, sugar and freshly ground black pepper. Divide the mixture between two clean 600ml glass jars with lids and spread evenly on the bottom.

  2. Carefully arrange the chicken over the top, then the chickpeas, pressing the layers down with the back of a spoon. Add the mango and salad leaves. Seal and store in the fridge for up to 2 days. Eat straight from the jar or tip into a bowl and mix well before serving.

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