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Summer salad jars recipe

Summer salad jars recipe

14 ratings

Jazz up your picnic or work packed lunches with these colourful summer salad jars: gorgeous layers of grilled chicken, peppers, courgette and aubergine in a garlic dressing. Shake the jars to distribute the vinaigrette just before eating. See method

  • Serves 6
  • 15mins to prepare and 20mins to cook
  • 354 calories / serving
  • Gluten-free


  • 2 red peppers
  • 1 yellow pepper
  • 1 courgette, sliced into round
  • 1 aubergine, sliced into rounds
  • 5tbsp extra-virgin olive oil
  • 1tsp dried Italian seasoning
  • 1tsp red wine vinegar, plus extra
  • 1 garlic clove, crushed

For the salad

  • small bunch flat-leaf parsley, leaves only
  • 60g baby spinach
  • 150g (5oz) goat’s cheese, cubed
  • 485g ready-to-eat 4 roast chicken breast fillets, sliced
  • 3tbsp pine nuts, toasted

Each serving contains

  • Energy

  • Fat

    23g 32%
  • Saturates

    5g 26%
  • Sugars

    7g 7%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 7.2g Protein 30.9g Fibre 3.3g


  1. Preheat the grill to high. Put the pepper, courgette and aubergine into a large bowl and drizzle with 3 tbsp oil. Add the Italian seasoning. Toss well then lay half in a single layer on a grill tray. Grill for 4-5 minutes each side until just tender and starting to colour. Set aside in a bowl. Repeat with the remaining veg.
  2. Mix 1 tbsp oil with the vinegar and garlic. Toss through the hot vegetables and season. Allow to cool.
  3. Put half the red pepper in a blender with the rest of the oil and 1 tbsp boiling water. Blitz to make a dressing. Season, adding extra vinegar.
  4. Assemble the salads in clear jars. Start with the dressing then layer the leaves, veg, goat’s cheese, chicken and pine nuts. Seal jars. Shake to mix.

See more Picnic recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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