Big Salad Energy – Episode 2

Welcome to Episode 2 of Big Salad Energy! Just a reminder, each recipe makes six, 32 oz. jar salads and two, 16 oz. jars of dressing.

Macaroni Pasta Salads

– with creamy basil dressing

Ingredients and Directions

• 2 chicken breasts
• 1 box macaroni noodles of choice – I kept it gluten free with Banza
• 8 oz. bacon bits (pre made or make your own)
• 1 cup fresh green peas
• 1 purple onion
• 1 bunch green onions
• 24 oz. fresh spinach
• olive oil
• Italian seasoning
• Nature’s Seasons
• 2 cups sour cream
• 1 cup fresh basil
• 1 clove garlic
• 2 Tbsp. lemon juice
• water
• salt and pepper to taste

Season the chicken breasts with salt and pepper and a hefty amount of Italian seasoning. Bake at 350 for 25-30 minutes. Let cool and then slice into bite sized pieces.

Boil the macaroni to package directions for al dente. Rinse with cold water, then toss with olive oil to prevent sticking. Add some additional seasoning to the pasta so every bite is flavorful. Chop the purple onion and green onions to add to the pasta along with the peas. Stir until evenly mixed.

To assemble the salads, start with a tablespoon (or more) of bacon bits in the bottom of each jar. Follow with even amounts of chopped chicken and pasta salad. Finish with as much spinach as you can.

For the dressing, blend sour cream, fresh basil, garlic, and lemon juice. Add water to thin to your preference. Salt and pepper to taste.

Chicken Apple Sausage Salads

-with creamy roasted red pepper dressing

Ingredients and Directions

• 10-12 chicken apple sausages (my favorite is Target’s brand Good and Gather)
• 1 bag of sweet peppers
• 24 oz. fresh spinach
• 12 oz. jar of roasted red peppers
• 2 cups sour cream
• 1-2 cloves garlic
• salt and pepper to taste
• water

Cook the sausages to package directions. Let cool, and slice into bite sized pieces. Chop the sweet peppers. Assemble the jar salads with the cooled sausage first, then the peppers, then spinach.

For the dressing, blend sour cream, garlic, the entire jar (juices and all) of roasted red peppers, and salt and pepper to taste. Add water to thin to your preference.

Chicken and Roasted Vegetable Salads

-with creamy lemon dressing

Ingredients and Directions

• 4 cups cooked chicken
• 1 large sweet potato
• 1-2 zucchini
• 2 cups fresh corn
• 1 purple onion
• 1 tsp. Cavender’s Greek Seasoning
• 8 oz. feta
• 2 Tbsp. fresh thyme
• 2 cups sour cream
• juice and zest of two lemons
• 1 Tbsp. lemon pepper seasoning

Peel and chop the sweet potato into bite sized pieces. Boil for about 5 minutes. Chop the zucchini and onion. To a foil lined baking sheet add the partially cooked sweet potatoes, zucchini, onion, and corn. Drizzle with olive oil and season with Cavender’s Greek Seasoning or your favorite all-purpose seasoning. Bake at 350 for 25-30 minutes. Let cool.

Bake, grill, or pick up a rotisserie chicken – you need about two chicken breasts or 4 cups of chicken worth. Chop and split evenly between your jars.

In a large mixing bowl add your roasted vegetables with the feta and fresh thyme. Combine and split evenly between your salads. Top with fresh spinach.

For the dressing, blend the sour cream, lemon juice and zest, and lemon pepper seasoning until smooth. Make sure to taste for any seasoning adjustments.

ENJOY!