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Mason Jar Greek Chicken Salad, protein packed meal prep lunches
Brittany Stage

Mason Jar Greek Chicken Salad

Grilled chicken, romaine, chickpeas, and classic Greek salad vegetables layered into wide-mouth quart jars with the dressing on the bottom. Flip the jar at lunch and the dressing coats everything evenly without touching the greens until you are ready to eat.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breasts or thighs
  • 1 tbsp olive oil for cooking chicken
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt for chicken
  • 1/4 tsp black pepper for chicken
  • 1 can chickpeas 15 oz, drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1 cup English cucumber diced into half-inch pieces
  • 1/2 cup kalamata olives pitted and halved
  • 1/3 cup red onion thinly sliced
  • 1/2 cup crumbled feta cheese
  • 4 cups romaine lettuce chopped, about 1 large head
  • 1/4 cup olive oil for dressing
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp dried oregano for dressing
  • 1/4 tsp kosher salt for dressing
  • 1/4 tsp black pepper for dressing

Equipment

  • 4 wide-mouth quart mason jars with lids
  • grill pan or skillet
  • cutting board
  • small bowl or jar for dressing

Method
 

  1. Season the chicken with olive oil, oregano, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat. Cook chicken for 5 to 6 minutes per side until cooked through and the internal temperature reads 165 degrees F. Let it rest for 5 minutes, then slice or chop into bite-sized pieces.
  2. While the chicken cooks, whisk together the olive oil, red wine vinegar, Dijon, oregano, salt, and pepper in a small bowl until it is emulsified. Taste it and adjust salt or vinegar if needed.
  3. Divide the dressing evenly among the four quart jars, about 2 tablespoons per jar.
  4. Layer the harder vegetables next: cucumber, cherry tomatoes, kalamata olives, red onion, and chickpeas, dividing each evenly among the four jars. These can sit in the dressing without getting damaged.
  5. Add the feta cheese on top of the vegetables, then add the chopped romaine. Press it down gently so it fits without overfilling.
  6. Add the sliced chicken as the very last layer, right before the lid. The chicken should sit on top of the romaine and stay completely out of the dressing.
  7. Seal the jars and refrigerate upright for up to four days. To serve, flip the jar into a large bowl or shake vigorously with the lid on. The dressing will coat everything as it travels down from the bottom.

Notes

Keep jars upright in the fridge until you are ready to eat. The layering order is what makes these work, so do not skip putting the dressing on the bottom and the chicken on top.