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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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

Cook Time: 35

Total Time: 45

Servings: 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