We loved the article in this month's BA about marinating feta. This rich, sheep's milk cheese is a Tesse favorites. Guess what our secret marinade is? Our amazingly flavorful Italian! We added the awesome combo to this layered mason jar salad and the results were insane. You HAVE to try it!
What you need
12 ounces chicken tenders, cut crosswise into 1 inch pieces
9 tablespoons Tessemae’s Italian Dressing
coarse salt and fresh ground pepper
½ cup cubed feta cheese
¼ cup pitted olives
¼ cup diced roasted red peppers
2 ribs celery, thinly sliced crosswise
2 Persian cucumbers, sliced
2 cups baby spinach
What to do
Marinate the chicken in 2 tablespoons Italian, ½ teaspoon salt and ½ teaspoon pepper for at least 15 minutes or up to overnight.
- Heat 1 tablespoon Italian in a large nonstick skillet over medium high. Add the marinated chicken and cook, tossing, until browned and cooked through, about 8 minutes. Let cool.
- Assemble the salads in 2 wide mouth quart size mason jars. First layer the Feta, olives, and red pepper. Drizzle 3 tablespoons Italian into each jar.
- Top with the cooked chicken, celery, cucumber, then spinach. Top with lids and refrigerate, up to 3 days.
- To serve, invert salads into bowls or plates and enjoy!