Carolina Kitchen: Pesto mason jar salad

Carolina Kitchen: Pesto mason jar salad (Photo credit: WLOS staff)

By Foothills Wellness Center: Dr. Joseph Picone and Chef Melissa LeRoy

Serves: 4


  • 3 tbsp, extra virgin olive oil
  • 2 tbsp, balsamic vinegar
  • 2 cups chopped red onion
  • 4 Tbsp pesto
  • 4 cup spinach, raw
  • 4 chicken breasts cut into cubes
  • 6 slices whole milk mozzarella
  • 1 container (2 cups ea.) grape tomatoes


  • Mix the olive oil and vinegar together. Either keep in a separate mason jar or place 2 TBSP in the bottom of each large mason jar.
  • Mix pesto with chicken breast.
  • Layer mason jars in the following order: tomatoes, red onion, chicken, cheese. Fill jar with spinach.
  • Enjoy!