If you’ve been here a while, you know I am all about convenience! I absolutely adore these jar salads! These are so convenient and yummy, and putting everything in a jar makes them easy to transport and perfect for a quick lunch or snack on the go.
First off, let’s talk about why these salads are so great. One of the biggest benefits of making salads in a jar is that it allows you to prep multiple meals at once without worrying about the salad getting soggy or wilted. Now, before you dive into the recipes, be sure to read these tips for keeping these salads fresh and crisp throughout the week!
- Layer the ingredients in a specific order: with the dressing at the bottom and the greens at the top, the salad stays fresh and crisp until you’re ready to eat it. I like to start with the dressing on the bottom, then layer chicken/beans/protein, then add my veggies (like cucumbers, tomatoes, carrots, etc., then add the lettuce to the top and seal)!
- Make all of these at the same time! Most of them share ingredients, so you’ll be able to quickly and efficiently make lunch for the entire week in one swoop.
- Remember to add some variety to your salads even if you don’t follow these exact recipes! If you don’t, you’ll get bored halfway through the week and impulsively order a burger at work instead.
Greek Salad
For this salad in a jar, you can make your own dressing with the recipe below or simply use a premade one.
The Salad
- 1 to 4 tablespoons vinaigrette
- 1 cup cooked chicken, from 1 medium chicken breast(I like to buy pre-shredded chicken for ease)
- 1/2 cup cucumber, peeled and seeded
- 1/3 cup crumbled feta cheese
- 1/3 cup kalamata olives, pitted
- 1/2 cup chopped tomato
- 1/3 cup thinly sliced red onion
- 1 cup salad greens, chopped
- Mild pepperoncini peppers to add a little tang (diced)
The Dressing
- 1 tablespoon red wine vinegar
- 1/2 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 2 to 3 tablespoons olive oil
- Salt and pepper
Vegan Taco Salad
- 1/2 cup black beans, drained & rinsed
- 1/2 cup corn
- 1 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped onions
- 1-2 cups lettuce
- 2 small limes
- cilantro
Chicken and Apple Salad
- 1 lb chicken breasts cooked and chopped (Rotisserie chicken works great!)
- 1 package 8 oz cherry tomatoes
- 1 cucumber sliced
- 2 apples sliced
- 4 green onions sliced
- 2 cups lettuce leaves
- 1 lemon
- 4 tbsp extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1/2 tsp salt
Chickpea and Quinoa Salad
- 30 ounces chickpeas 2 (15-ounce) cans, drained, and rinsed (or 3 cups cooked)
- Dash of paprika
- Dash of garlic powder
- ¼ cup plus ½ tablespoon extra-virgin olive oil plus more for drizzling
- 1 cup dry quinoa or 4 cups cooked
- 5 medium Roma tomatoes diced (about 8 ounces)
- Salt to taste
- ¼ cup plus 3 tablespoons lemon juice
- 1 long English cucumber diced
- 1 ½ cups diced red onion
- ½ cup plus 1 tablespoon hemp seeds or hearts (optional)
- 1 cup chopped fresh cilantro
Classic Chicken Caesar Salad
- 1.5 lb chicken breast, cut into 4 pieces
- 1 packet McCormick Grillmates Zesty Herb marinade
- splash vinegar, white, white wine, red wine, or apple cider varieties will all work
- splash water
- 2 hearts romaine
- 1 oz parmesan cheese, shaved
- 1 oz croutons
- 1/2 cup Bolthouse Farms Caesar Dressing
If you need more week-long recipe ideas, check out my blog on 5 Fast and Easy Dinner Recipes!
