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Mason Jar Chicken Salad

Mason Jar Chicken Salad

Busy days are just ahead! Are you prepared with lunches for those rushed-off-your-feet times? The great thing about salads is that they are easy to make, they are beyond tasty with more than a pinch of vitamins, plus they are gluten-free (hold the croutons!) and simply a thing of love with vinaigrette dressing. You can make this chicken salad ahead of time, and shake it up when ready to eat – straight out of the jar at your desk, or from a bowl if you so choose…

Mason jars have claimed their purposeful presence for quite a few years running and they are absolutely perfect for a jarful of dill-garlic pickles or a refreshing lemonade, just as they are for exciting salads every day of the week. While this salad offers cooked chicken with spinach and tomatoes, feel free to experiment and use what you have on hand, as this recipe is the base for many more salads to come. Add a handful of grapes, some kale, even a baked sweet potato to make it your own!

A multi-ingredient salad can stand alone as a nourishing and energy-filled meal, and if you are in for a long day, you can even add a handful of nuts or a hard-boiled egg to it for an extra boost of energy. If you want to be sure that all of your hunger is satisfied, then take along some homemade dried fruit bars for a simple snack.

Mason Jar Chicken Salad Recipe

Serves: 2Prep: 10 min
Notice

Protein: 47g / %

Carbs: 15g / %

Fat: 32g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 2 handfuls baby spinach
  • 1/2 cup green onions, chopped
  • 1/2-1 cup cherry tomatoes, halved
  • 1/2 cup radishes, thinly sliced
  • 1 cucumber, sliced
  • 2 cups cooked chicken,cubed
  • 1 cup olives, pitted

Herby Vinaigrette Ingredients

  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • Small handful finely chopped parsley
  • Salt & pepper to taste

Preparation

  1. Mix together all the dressing ingredients and pour into two large mason jars.
  2. Add the chicken, then layer the baby spinach, tomatoes, cucumber, radish, green onion and olives between the jars.
  3. Close tightly with a fitting lid and keep in the fridge for up to 2 days before serving.