Balsamic Grilled Chicken Salad
⁄3 cup extra virgin olive oil
Chopped bell peppers
Mâche greens or leaf lettuce
Whisk 2⁄3 cup extra virgin olive oil with 1/4 cup orange juice, 2 tbsp balsamic vinegar, 1 tbsp Dijon mustard and 1/8 tsp salt. Set aside.
Layer a Mason jar with button mushrooms, quinoa, asparagus, chicken, tomatoes and peppers. Top with leaf lettuce. Drizzle with dressing, put on lid and shake before serving.