This amazing Quinoa Chopped Salad is loaded with flavor from the crispy herbed chickpeas, crunchy pancetta and my favorite champagne vinaigrette. It's packed in a jar for an easy grab and go meal anytime!
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This is a salad I've been making for years, so when I decided I was going to share it on the blog I wanted to make a few updates. One that was really on my mind was making the chickpeas crunchy like I've had as a topping for hummus in several restaurants. I'd been testing another recipe for air fried chickpeas so decided to include those in the mix!
This recipe is great for weekly meal prep, as you can make a couple of salads on Sunday and stash them in the refrigerator for a few days. Then you've got weekday lunch or even a light dinner covered!
Contents:
Ingredient Notes
- Chicken breast: You'll need one large (6-8 ounce) boneless, skinless chicken breast for this recipe.
- Fresh herbs: I generally use thyme, oregano and rosemary but you can use your favorites. You can also substitute dried herbs but cut the amount down to about 2 teaspoons.
- Garbanzo beans: I generally use canned beans in salads.
- Quinoa: I recommend using either white or tri-color quinoa for this salad.
- Pancetta: You can buy thinly sliced and chop it or buy pre-chopped. You can also substitute bacon.
- Sliced almonds: I like sliced almonds over slivered in salads but either type will work.
How to make a salad in a jar
I love this recipe because most of the components can be made ahead of time, making it an excellent option for weekly meal prep.
Assemble the salads. You'll want to use a large mason jar to make sure all the ingredients can fit. I find a wide-mouth jar works best as it's easier to get all of the ingredients out when you are ready to eat. Start by pouring the dressing into the bottom of the jar. It will coat everything when you pour the salad out of the jar.
- Next add the tomatoes. Since you may leave the salad in the refrigerator for a couple of days, the next layer needs to be something that can sit in the dressing for a while so the tomatoes are a good choice.
- Lightest ingredients at the top. You'll add lighter ingredients such as quinoa as you get closer to the top of the jar. And you'll always want to finish with the lettuce, as it's the lightest and you want it to come out of the jar first.
- Save the crunchy stuff. You can add the pancetta & nuts to the jar, however, I prefer to keep them separate and sprinkle them on top just before serving as I like them to stay crunchy!
Serve. When ready to serve, open the jar and pour the contents into a large plate or bowl and toss to combine everything. Top with almonds and bacon/pancetta (if desired).
Meal Prep Tips
Make assembly easier by meal prepping portions of this recipe!
- Grill the chicken a day or two in advance.
- Cook the quinoa.
- Make the crispy chickpeas. Since they won't be warm when added to the salad they can be made ahead of time.
- Make the vinaigrette.
Storage Tips
These salads will keep well in the refrigerator for 2-3 days. Be sure to store the jars upright so the dressing stays at the bottom of the jar.
More salad recipes
If you are looking for salad recipes check out these reader favorites:
- Grilled Chicken Cobb Salad. The addition of sweet strawberries and a tangy lemon vinaigrette to brighten up this classic main dish salad!
- California Turkey Meatball Salad. This salad is packed with fresh flavors to give you a unique and tasty lunch.
Quinoa Chopped Salad
Ingredients
For the chicken:
- 6 ounces boneless skinless chicken breast
- 1 tablespoon olive oil
- ¼ teaspoon coarse ground pepper
- ¼ teaspoon sea salt
- 2 tablespoons fresh herbs, chopped
- juice from ½ a lemon
For the vinaigrette:
- 1 tablespoon champagne vinegar
- ½ teaspoon dijon mustard
- ¼ teaspoon honey
- ¼ teaspoon dried minced garlic
- 3 tablespoons olive oil
- salt and pepper to taste
For the salad:
- 1 cup grape tomatoes, halved
- ¾ cup Herbed Crispy Chickpeas
- ½ cup cooked quinoa
- ¼ cup crumbled blue cheese
- ¼ cup chopped avocado
- 4 cups chopped romaine or other lettuce
- 2 tablespoons cooked pancetta or bacon, optional
- 2 tablespoons sliced almonds, toasted
Instructions
- Preheat the grill. Heat a grill to medium heat.
- Grill the chicken. Drizzle the chicken breasts with olive oil and season with the salt and pepper. Sprinkle with herbs and lemon juice. Grill for 6 minutes per side. Cool slightly and chop into bite-sized pieces.
- Make the dressing. While the chicken is cooking combine the dressing ingredients in a small bowl. Whisk together to combine. Divide the dressing between two large mason jars.
- Assemble the salads. Add half of the tomatoes to each jar, then add the chicken. Continue to layer in ingredients by adding the chickpeas, quinoa, avocado and blue cheese. Finish with the lettuce. Once the jar is full, seal with the lid and place in the refrigerator for up to 4 days.
- Serve. When ready to serve, open the jar and pour the contents into a large plate or bowl. Top with almonds and pancetta (if desired).
This post was originally published in August 2018. It was updated in July 2025 with some new information and photos. No changes were made to the original recipe.
Patti
I love making salads in a jar, and I've come up with all sorts of combinations, but I've never used quinoa before. This salad has a great combination of flavors. I will definitely have to make this one. Your photos are great.
FoodieGirlChicago
Thanks Patti! I like the quinoa for a little extra protein in a salad.
dixya @food, pleasure, and health
i pack lunch pretty regularly and this sounds like a good one to add to my list.
Christine
This salad not only looks delicious, but I love how pretty it looks in the jar! Such a great idea and fun way to eat healthy. Love it 😉
Veena Azmanov
I love salads in a jar and I love to add some quinoa to boost it and make it more scrumptious. This looks perfect for me. Love the chick peas and avocado.
Ashima
I love the idea of salads in a jar but haven't tried one yet. I do packed lunch for me and my husband everyday in a box but definitely have to give the mason jar a try. Doesn't it look so much more tempting with all layers visible from outside.love the combination of flavours you have used!
Thanks for sharing!
Tatiana
I never tried to make a salad in a jar! What do you think is the best time to eat it? Does it go bad really fast?
FoodieGirlChicago
Tatiana - As long as you don't open it after you put it together it will keep for a couple of days in the refrigerator.
Jessica Pinney
I *love* making my lunches in jars and this recipe looks particularly wonderful! Can't wait to give it a try this week.
Cheryl
I love everything about this salad and it would be great to take to work for lunch.