Greek Mason Jar Salads (Make Ahead) – Tons of protein and fresh Greek flavors make this dish a perfect make ahead lunch!
My newest obsession is the ‘salad in a mason jar’ trend. As much as I love meal prep, I can’t believe I haven’t tried this sooner! It’s kind of genius…everything can be made ahead and layered including the dressing, without getting soggy. The secret is in the layering order! To keep it super simple, just shake and eat directly from the jar. Or pour everything into a bowl for a perfectly built salad!
If this recipe looks familiar, it’s because I love these Greek Salad Power Bowls so much that I just had to share one more way to enjoy them. You can modify the amounts in this recipe according to how large/small of a serving you like. I used large mason jars for a pretty big serving, but pint jars would be perfect for a smaller serving size. You can’t go wrong with this combination for lunch. Plenty of satisfying flavor and protein to last you through the day. For the dressing, try Primal Kitchen’s Greek Vinaigrette from Thrive Market – it’s my favorite!
What’s your favorite meal or salad in a mason jar recipe?
Greek Mason Jar Salads- Tons of protein and fresh Greek flavors make this dish a perfect make ahead lunch!
- 2 cups diced grilled or rotisserie chicken breast see notes below for recipe
- 1 1/2 cups cooked quinoa
- 2 cups chopped romaine lettuce
- 1 cup halved cherry tomatoes
- 1 cup diced English cucumbers
- 1/2 cup kalamata or black olives
- feta cheese
- favorite Greek dressing (I prefer Primal Kitchen's Greek Vinaigrette)
Layer ingredients in large mason jars in the following order: dressing, tomatoes, cucumbers, olives, feta, quinoa, chicken, lettuce. To serve, pour the salad into a bowl or shake well and eat directly from the jar.
Adjust amounts to taste and according to how many salads you are preparing.