Easy Mason Jar Greek Salad Recipe Gluten Free Grain Free Dairy Free
EASY GREEK CHICKEN MASON JAR SALAD
This quick Greek Chicken Salad recipe packed in mason jars makes the perfect meal prep lunch for the week! Each mason jar salad is filled with cucumber, tomato, kalamata olives, feta, chicken and a light greek vinaigrette for the ultimate bite!
Provided by Krista
Categories Salad
Time 15m
Yield 4
Number Of Ingredients 16
Steps:
- For the Greek Dressing, to a small bowl add minced garlic, oregano, basil, mustard, red wine vinegar and salt. Whisk to mix everything together. Slowly whisk in the olive oil. Set aside.
- Assemble the Mason Jar Salads: line up your mason jars. To each jar add 3 tablespoons of the dressing, 1/2 cup diced cucumber, 1/3 cup cherry tomatoes, 1/4 cup yellow pepper, 2 tablespoons of chopped red onion, 2 tablespoons of kalamata olives, 1/2 cup shredded chicken, 1 1/2 cup chopped romaine and 1 tablespoon feta cheese.
- Put the lid on and store in the refrigerator.
Nutrition Facts : ServingSize 1 mason jar salad, Calories 497 calories, Sugar 4 g, Sodium 938 mg, Fat 32 g, SaturatedFat 7 g, Carbohydrate 21 g, Fiber 4 g, Protein 40 g, Cholesterol 119 mg
EASY MASON JAR GREEK SALAD RECIPE :: GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE
Nothing cools you down on a hot summer day like a cold and crunchy salad. This super simple Greek salad on-the-go is perfect for busy days or lazy picnics.
Provided by Jessica Espinoza @ Delicious Obsessions
Number Of Ingredients 19
Steps:
- In a small mason jar or a bowl, combine all of the vinaigrette ingredients and shake or whisk until well-combined. Set aside. This dressing tastes better the longer it sits, so you could make it in advance and let it sit in the fridge overnight.
- Decide if you are going to eat the salad the same day, or if you are making these ahead of time (over 24 hours). If you are eating the same day as you prepare it, you can place the dressing in the bottom of your Mason jar before you add your ingredients. If you are not going to eat it until the next day, I would recommend keeping your dressing separate to keep the veggies from getting too soggy.
- Wash and chop (or slice) your romaine, cucumber, tomatoes, red onion, artichokes, and olives. If you're using meat, you'll want to chop or slice that up at this time too.
- In a clean quart mason jar, add 2 tablespoons (more or less if desired) of dressing in the bottom (if you're eating on the same day) and then layer your veggies. I like to layer in the following order to help keep the crisper veggies on the bottom and softer lettuce on the top: cucumbers, tomatoes, onions, olives, artichokes, feta, and lettuce. If using meat, put the meat on the very bottom.
- Cover with a lid and store in your fridge until ready to eat. Shake the jar to disperse the dressing and serve.
- See Notes Below!
Nutrition Facts : Calories 2730 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 597 milligrams cholesterol, Fat 221 grams fat, Fiber 26 grams fiber, Protein 143 grams protein, SaturatedFat 86 grams saturated fat, ServingSize 1, Sodium 8432 grams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 122 grams unsaturated fat
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