A classic Greek chicken salad with fresh veggies in a jar – simple, healthy, CONVENIENT and delicious!
Plus, preparation time for this yummy primal lifestyle friendly recipe is minimal, and jar salads are a great addition to any meal prep. Make these in advance and store them in your fridge for on-the-go healthy lunches for teens, and gluten-free real food meals for all.
My favorite features:
- You can add the dressing straight to the jar — no more separate leaky containers.
- Jar salads look like a work of art — and yet they are so simple!
- The ease of “shake and eat” — the jar can serve as your bowl if you wish.
Successful jar salads are all about proper assembly!
- Adding the dressing first prevents the lettuce from getting soggy.
- Hearty vegetables that hold up to liquid (and are tasty marinated) go in next (carrots, peppers, celery, cherry tomatoes, red onion, and even cucumbers are examples).
- Next are proteins — diced chicken, chopped steak, pulled pork, sliced egg, etc.
- More delicate ingredients, such as olives, cheese, and green onions should then be added.
- Keeping the greens at the top means they stay crisp!
- Finish your jar salad with any toppings — nuts, seeds, and dried fruits.
Multiply this recipe by people in your family and send one along with everyone for the day.Print
- 1 cooked and shredded chicken breast
- 1/3 cup celery, chopped
- 1/3 cup red bell pepper, chopped
- 2 Tbsp. red onion, chopped
- Handful cherry tomatoes, halved
- 1/2 large cucumber, chopped into 1/4” cubes
- 1/4 cup Kalamata olives, chopped
- 1 1/2 oz. feta cheese (optional) Spinach, to fll jar
- 1 cup olive oil
- 1/2 cup red wine vinegar
- 3 cloves garlic
- Juice from 1 lemon
- 1 tsp. Dijon mustard
- 2 tsp. dried oregano
- 1 1/4 tsp. sea salt
- 1/2 tsp. black pepper
- Combine all dressing ingredients and gently blend to emulsify.
- Layer in a quart size mason jar: 1/4 cup dressing, celery, red bell pepper, red onion, cherry tomatoes, cucumber, chicken, Kalamata olives, feta cheese (optional).
- Fill rest of jar with spinach.
- Slow cook a whole chicken (6 hours on low). Shred the white and dark meat for this salad and save the rest for an easy protein source later in the week.
- Save the extra dressing in the refrigerator for another salad, dip or marinade.
- Use a store-bought organic rotisserie chicken.
- Use store-bought Greek dressing, such as Primal Kitchen, instead of making your own.