An eye-catching grab-and-go item take on this seasonal salad by layering all the ingredients in a Mason jar.

 

Ingredients

• 1 cup cooked brown rice
• 1/3 cup light mayonnaise
• 1/4 cup chutney
• 2 teaspoons curry powder
• 1-1/3 cups chicken breast, cooked, cooled and diced
• 1/3 cup diced or thinly sliced celery
• 2 tablespoons diced red onion
• 1/4 cup craisins
• 2 cups watermelon cut into half-inch cubes
• 1 cup jicama, peeled and cut into half-inch cubes
• 4 tablespoons chopped dry roasted cashews
• 2 cups shredded romaine lettuce
• 4 pint canning jars

 

Directions

1. Refrigerate cooked rice to cool if necessary.
2. In medium bowl combine mayonnaise, chutney and curry. Stir in diced chicken, celery, red onion and craisins.
3. Divide the cooked rice between the canning jars. Layer into each jar about 1/2 cup watermelon, 1/4 cup jicama, 1/3 cup chicken mixture, and a half cup shredded romaine lettuce. Sprinkle 1 tablespoons cashews on the top of the salad in each jar.
4. Serve immediately or screw a two-piece lid on each jar and refrigerate.

 

Serves 4

 

 

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.