Greek Chicken Salad in a Jar

This Greek Chicken Salad in a Jar is the low carb lunch recipe you’ve been waiting on. This delicious healthy salad recipe has all your favorite Mediterranean toppings to enjoy on the go! It’s made with a homemade greek dressing and filled with fresh vegetables, tangy feta cheese, and lean chicken breast to keep you full all afternoon. Make 4-5 jars on Sunday to enjoy all week for lunch!

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If you’re looking for a portable healthy lunch recipe packed with vegetables and protein, mason jar salad recipes must jump to the top of the list.

Just about every salad recipe can be layered into a mason jar salad. My favorites include this Healthy Taco Salad in a Jar, Spinach Pasta Salad in a Jar, Steak Salad in a Jar, Spicy Thai Salad in a Jar, California Salad in a Jar, and now this Greek Chicken Salad. See all of my mason jar salad recipes.

Reasons you’ll love this recipe

• Easy to prepare using simple ingredients. After you cook the chicken breast, these salads come together in less than 10 minutes.
• Healthy. Each salad is high protein, gluten free, and includes good fats to fill you up without feeling bloated. Leave out the honey and this salad becomes Whole30, Paleo, and Keto friendly.
• Delicious. You’ll look forward to eating one every single day.
• Make it ahead. The best part about these mason jar salads is that they are designed to be made ahead of time. So, prepare 4-5 on Sunday to enjoy all week for lunch.

Ingredients

• Greek dressing. We use a simple homemade greek vinaigrette made with extra virgin olive oil, red wine vinegar, lemon juice, garlic, oregano, and honey. By the way you can also use this as a healthy chicken marinade.
• Boneless skinless chicken breast. I recommend using organic for the best quality. You can also use chicken thighs.
• Seasoning. I use homemade Greek seasoning when making chicken for greek salads. You can also use homemade Italian seasoning. You can also use a mix of garlic powder, onion powder, salt. pepper, and dried oregano.
• Cherry tomatoes and mini cucumbers. Grape tomatoes will also work. If you use an English cucumber, I recommend removing the skin and seeds before adding them to the salad.
• Kalamata olives. You can find these olives in the Mediterranean bar at your grocery store or near the jarred pickles and other condiments. Make sure to use pitted olives and check for stray pits before adding them to the salad.
• Feta cheese. Feta is one of my favorite cheeses in salads, and it’s a must for Greek Salad. 
• Romaine lettuce and baby spinach. Romaine is the go-to for a classic greek salad, but I also like to add baby spinach for nutrients.

Supplies

• 32-ounce wide-mouth mason jars. n my experience, this is the best size to use for mason jar salads
• Plastic mason jar lids. the metal lids that come with mason jars will eventually rust, so pick up a pack of these plastic lids to use.

How to Make Greek Chicken Salad in a Jar

• Preheat the oven to 375 degrees. Start with cooking the chicken breast. The chicken should be cool before adding it to the mason jar salads. If not, it can add excess moisture to the salads, which could cause the lettuce to wilt. 
• Rub the olive oil over the chicken and then sprinkle with one teaspoon of greek or Italian seasoning. Or use a mix of dried oregano, garlic powder, onion powder, salt, and pepper.
• Place the chicken on a baking sheet and bake for 35 – 45 minutes or until the juices run clear and the internal temperature is 165 degrees. The thicker the chicken breast, the longer it will take to cook.
• Set the chicken aside until it’s cooled, and then chop it into small chunks.
• Prepare the homemade Greek salad dressing. In a 16-ounce mason jar, combine the olive oil, red wine vinegar, lemon juice, garlic powder, oregano, salt, pepper, and honey. Place the lid on and give it a few good shakes. You can also whisk the salad dressing ingredients together in a small bowl. Store any leftover dressing in an airtight container and refrigerate.
• Put together the mason jar salads. For the first layer, you will want to start with the dressing. To keep calories under control, I use two tablespoons per jar. The dressing must be at the bottom of the jar; this prevents the lettuce from getting soggy.
• After the dressing, layer in some halved cherry tomatoes and sliced mini cucumbers so they can marinate in the dressing and bring the salad a ton more flavor.
• If you’re using onion or other hearty vegetables, add them to this layer.
• Next, add in the greek olives. One tip I’ve learned with olives is to chop them up, so you get a taste in every bite. This also helps to make sure that all pit remnants are gone.
• Now it’s time to add the feta!
• The next layer is the chopped chicken. Make sure the chicken is completely cool before adding it to the salad. If not, it can cause the other ingredients to get soft. Divide the chopped chicken between the salads.
• And the final layer is the romaine lettuce and baby spinach.
• Tightly place on the lids and refrigerate for 5 days.
• When you’re ready to eat, shake the jar, and then dump the salad ingredients into a large bowl and enjoy! Serve with pita bread or chips if you wish. 

Read our Mason Jar Salad Guide to learn our top tips and tricks for perfect layered salads in a jar every time, get all your salad in a jar questions answered, and get our top mason jar salad recipes.

Substitutions

• Use store-bought dressing. Making homemade greek dressing is the best way to control that no added sugars, gluten, or other yucky ingredients sneak in. However, sometimes I use store-bought, and my favorite brand is Newman’s Own Olive Oil and Vinegar dressing. 
• Any vinaigrette will be delicious. If you don’t want to make a Greek dressing, this homemade Italian dressing or homemade balsamic vinaigrette is delicious too.
• Add more vegetables. Red onions taste great in Greek salads; they add carbs and can be strong, but if you’re not concerned, layer in a couple of tablespoons with the tomatoes and cucumber. Bell peppers are not typically found in a Greek salad, but if you need to add some veggies, throw in chopped bell peppers. 
• Swap the honey for pure maple syrup or another sweetener. If you want no sugar salad dressing, then leave it out altogether.
• Leave the chicken out to make it vegetarian. If you prefer a vegan greek salad, then simply leave out the chicken. In this case, I’d recommend adding in extra vegetables or chickpeas to bulk up the protein of this salad. 
• All kinds of cooked chicken breast will work in this greek salad. When you don’t like cooking, grab a rotisserie chicken from the grocery store. Use about ¼ cup of shredded chicken per salad. See all my meal prep rotisserie chicken tips. You can also use grilled chicken breast in this greek salad. Marinate in greek dressing or greek yogurt and then cook on the grill. After it cools add it to the salads.

Other Mason Jar Salads

• Cobb Mason Jar Salad
• Antipasto Salad in a Jar
• Detox Salad in a Jar
• Protein Power Mason Jar Salad

Greek Chicken Salad in a Jar

This Greek Chicken Salad in a Jar is the low carb lunch recipe you've been waiting on. This delicious healthy salad recipe has all your favorite Mediterranean toppings to enjoy on the go! It's made with a homemade greek dressing and filled with fresh vegetables, tangy feta cheese, and lean chicken breast to keep you full all afternoon. Make 4-5 jars on Sunday to enjoy all week for lunch!

5 from 1 vote

Print Pin Rate

Course: Lunch, Salad

Cuisine: American

Keyword: greek chicken salad, greek chicken salad recipe, greek salad in a jar, mason jar salad greek

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 5 people

Calories: 365kcal

Author: Tammy Overhoff

Equipment

• 5 32-ounce mason jars
• 5 plastic mason jar lids

Ingredients

For the chicken

• 1 lb boneless skinless chicken breasts 1-2 chicken breasts
• 1 tablespoon extra virgin olive oil
• 1 teaspoon Greek or Italian seasoning

For the Greek Dressing

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lemon juice about 1 lemon
• 1 teaspoon garlic powder
• 2 teaspoons dried oregano
• 1/4 teaspoon salt
• 1-2 teaspoons melted honey

For the salad

• 1 quart cherry tomatoes halved
• 5 mini cucumbers cut into thick slices
• 10 tablespoons pitted greek olives chopped
• 10 tablespoons feta cheese
• 5 cups chopped romaine lettuce and baby spinach

Instructions

• Preheat the oven to 375 degrees. Start with cooking the chicken breast. The chicken should be cool before adding it to the mason jar salads. If not, it can add excess moisture to the salads, which could cause the lettuce to wilt. 
• Rub the olive oil over the chicken and then sprinkle with one teaspoon of greek or Italian seasoning. Or use a mix of dried oregano, garlic powder, onion powder, salt, and pepper.
• Place the chicken on a baking sheet and bake for 35 – 45 minutes or until the juices run clear and the internal temperature is 165 degrees.
• Set the chicken aside until it's cooled, and then chop it into small chunks.
• Prepare the homemade Greek salad dressing. In a 16-ounce mason jar, combine the olive oil, red wine vinegar, lemon juice, garlic powder, oregano, salt, pepper, and honey. Place the lid on and give it a few good shakes. You can also whisk the salad dressing ingredients together in a small bowl. Store any leftover dressing in an airtight container and refrigerate.
• Put together the mason jar salads. For the first layer, you will want to start with the dressing. To keep calories under control, I use two tablespoons per jar. The dressing must be at the bottom of the jar; this prevents the lettuce from getting soggy.
• After the dressing, layer in some halved cherry tomatoes and sliced mini cucumbers so they can marinate in the dressing and bring the salad a ton more flavor.
• Next, add in the greek olives.
• Add the feta to the next layer.
• Divide the chopped chicken between the salads. Make sure the chicken is completely cool before adding it to the salad. If not, it can cause the other ingredients to get soft.
• And the final layer is the romaine lettuce and baby spinach.
• Tightly place on the lids and refrigerate for 5 days.
• When you're ready to eat, shake the jar, and then dump the salad ingredients into a large bowl and enjoy!

Video

Notes

• You can use a store-bought Greek or Olive Oil and Vinegar Dressing instead of homemade.

All kinds of cooked chicken breast will work in this greek salad.

• When you don’t like cooking, grab a rotisserie chicken from the grocery store. Use about ¼ cup of shredded chicken per salad. See all my meal prep rotisserie chicken tips. 
• You can also use grilled chicken breast in this greek salad. Marinate in greek dressing or greek yogurt and then cook on the grill. After it cools add it to the salads.
• Or pan fry chicken cutlets in a skillet. 

Nutrition

Serving: 1salad | Calories: 365kcal | Carbohydrates: 11g | Protein: 13g | Fat: 29g | Fiber: 2g | Sugar: 3g

This is the best Greek Chicken Salad in a Jar recipe! And it’s layered into a jar for you to enjoy all week. Did you make it yet? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it.