1 cup nonfat plain Greek yogurt
¼ cup fresh parsley, minced
1 clove garlic, minced
2 tablespoons fresh lemon juice (from 1 lemon)
2 cups cooked Riceland Medium Grain Brown Rice, cooled
1 large cucumber, sliced
1 cup grape tomatoes, halved
2 chicken breasts, cooked, cooled and cubed (grilled or baked)
4 tablespoons crumbled feta cheese, divided
2 cups fresh spinach
For the Dressing
Mix yogurt, parsley, garlic, and lemon juice together in a bowl until well combined.
For the Salad
Using 4 pint mason jars, add a ¼ cup of dressing to the bottom of each jar. Next, layer each jar with a ¼ cup cooked brown rice. Evenly divide, sliced cucumber, grape tomatoes, chicken breast cubes, feta cheese, and spinach into each jar in that order. Seal with a lid. Store in fridge until ready to eat. When ready, shake the jar to mix ingredients then pour into a bowl or eat straight from the jar. Enjoy!