Greek Chicken Salad In A Jar Recipes

EASY GREEK CHICKEN MASON JAR SALAD

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.

GREEK CHICKEN SALAD IN A JAR

Steps:

• Preheat the oven to 375 degrees. Start with cooking the chicken breast. The chicken should be cool before adding it to the mason jar salads. If not, it can add excess moisture to the salads, which could cause the lettuce to wilt.
• Rub the olive oil over the chicken and then sprinkle with one teaspoon of greek or Italian seasoning. Or use a mix of dried oregano, garlic powder, onion powder, salt, and pepper.
• Place the chicken on a baking sheet and bake for 35 - 45 minutes or until the juices run clear and the internal temperature is 165 degrees.
• Set the chicken aside until it's cooled, and then chop it into small chunks.
• Prepare the homemade Greek salad dressing. In a 16-ounce mason jar, combine the olive oil, red wine vinegar, lemon juice, garlic powder, oregano, salt, pepper, and honey. Place the lid on and give it a few good shakes. You can also whisk the salad dressing ingredients together in a small bowl. Store any leftover dressing in an airtight container and refrigerate.
• Put together the mason jar salads. For the first layer, you will want to start with the dressing. To keep calories under control, I use two tablespoons per jar. The dressing must be at the bottom of the jar; this prevents the lettuce from getting soggy.
• After the dressing, layer in some halved cherry tomatoes and sliced mini cucumbers so they can marinate in the dressing and bring the salad a ton more flavor.
• Next, add in the greek olives.
• Add the feta to the next layer.
• Divide the chopped chicken between the salads. Make sure the chicken is completely cool before adding it to the salad. If not, it can cause the other ingredients to get soft.
• And the final layer is the romaine lettuce and baby spinach.
• Tightly place on the lids and refrigerate for 5 days.
• When you're ready to eat, shake the jar, and then dump the salad ingredients into a large bowl and enjoy!

CHOPPED GREEK SALAD IN A JAR

Steps:

• In a small bowl, whisk the first 6 ingredients. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: olive oil mixture, pepperoncini, garbanzo beans, celery, Greek olives, tomato, feta and romaine. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.

GREEK SALAD IN A JAR

Steps:

• For the dressing: Put the oil, vinegar, mayonnaise, mustard, garlic and a pinch of salt and pepper in a jar or blender. Add the water and shake or blend until smooth.
• For the salad: In a 1-quart wide-mouth mason jar, layer: 1/4 cup of the dressing, the artichoke hearts, cucumber, olives, tomatoes, feta and chickpeas. Top with the chopped lettuce. Put the lid on the jar and store in the fridge for up to 2 days. Shake and eat straight from the jar.