Ingredients

• 1 cup fresh parsley leaves, roughly chopped (about 1 small bunch)
• 3/4 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon honey
• 10 large leaves fresh basil
• Few sprigs fresh oregano, leaves picked
• Few sprigs fresh tarragon, leaves picked
• 2 medium cloves garlic
• Kosher salt and freshly ground black pepper
• 8 ounces skinless roast chicken breast, cubed
• 1/4 cup garbanzo beans
• 1/4 cup thinly sliced red onion
• 1/4 cup thinly sliced zucchini
• 1/4 cup grated carrot
• 1/4 cup thinly sliced English cucumber
• 1/4 cup thinly sliced red bell pepper
• 1/4 cup pumpkin seeds
• 1/4 cup crumbled feta cheese
• 1/2 cup thinly cut red leaf lettuce
• 1/2 cup thinly cut kale

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Instructions

1. Special equipment: a 16-ounce mason jar
2. For Eddie's salad dressing: Put the parsley, olive oil, vinegar, honey, basil, oregano, tarragon, garlic and some salt and pepper in a food processor and puree until smooth.
3. For the mason jar salad: Start by placing 1 to 2 tablespoons of the salad dressing (or any amount you desire) in the bottom of a 16-ounce mason jar. Next, build the salad by placing the proteins--the chicken and garbanzo beans--in the jar first. After that, layer the remaining ingredients in the jar (try color coordinating for presentation): the red onion, zucchini, carrot, cucumber, bell pepper, pumpkin seeds and feta. Finish by packing the lettuce and kale on top. Seal and refrigerate.
4. To serve, flip over on a bowl or plate, mix everything together and dig in.