Save Last summer, my sister discovered mason jar salads and became obsessed. She kept raving about how her lunch stayed crisp for days, but I was skeptical until she brought me one of these Greek chicken creations. One shake of the jar and everything was perfectly coated, the vegetables still crunchy after three days in the fridge. Now I make a batch every Sunday, and it is honestly saved my lunch game at work.
I first made these for a beach trip with friends, and we ate them right out of the jars while watching the waves. Something about seeing all those colorful layers through the glass made them feel special, like little edible presents. Everyone asked for the recipe before we even finished eating.
Ingredients
- Orzo pasta: This rice shaped pasta is perfect because it is small enough to mix well with everything but still substantial
- Cooked chicken breast: Rotisserie chicken works beautifully here, saving you time and adding extra flavor
- Cherry tomatoes: They stay firm better than larger tomatoes and burst with sweetness when you bite into them
- Cucumber and bell pepper: These provide the essential crunch that makes a salad satisfying
- Red onion: Thin slices give a sharp bite that balances the creamy feta perfectly
- Fresh parsley: Do not skip this, it brightens everything and makes the jars look gorgeous
- Kalamata olives: Their briny flavor is what makes this distinctly Greek rather than just another chicken salad
- Feta cheese: Use good quality sheep milk feta if you can find it, it makes a real difference
- Red wine vinegar: The acidity cuts through the rich olive oil and complements the olives beautifully
- Dried oregano: This is the Greek seasoning MVP, use a generous pinch
Instructions
- Cook the orzo pasta:
- Boil the orzo according to the package directions, then rinse under cold water until completely cool
- Prepare the dressing:
- Whisk together the olive oil, red wine vinegar, oregano, garlic, Dijon mustard, salt, and pepper until emulsified
- Get your jars ready:
- Set out four clean 16 ounce mason jars and make sure they are completely dry
- Layer the dressing first:
- Divide the dressing evenly among the four jars, this goes at the very bottom
- Add sturdy vegetables:
- Layer the red onion, bell pepper, and cucumber directly on top of the dressing
- Add tomatoes:
- Scatter the cherry tomatoes over the vegetables as the next layer
- Layer the orzo:
- Spoon the cooled pasta evenly across all four jars
- Add the protein:
- Divide the cooked chicken among the jars on top of the pasta
- Top with olives and feta:
- Scatter the Kalamata olives and crumbled feta cheese over the chicken
- Finish with parsley:
- Sprinkle the fresh parsley on top as the final layer
- Seal and store:
- Screw the lids on tightly and refrigerate for up to 4 days
- When ready to eat:
- Shake the jar vigorously to distribute the dressing or pour into a bowl and toss
Save My coworker asked what I was eating one day and now our whole office does mason jar lunch Wednesdays. There is something satisfying about eating from a jar, like you have packed a little piece of home to take with you.
Making Ahead Like a Pro
These jars keep beautifully for four days, but the texture is best on days two and three when the flavors have had time to meld. I usually make them on Sunday evening and they are perfect through Wednesday lunch.
Customization Ideas
Sometimes I swap in artichoke hearts for the olives, or add diced zucchini in the summer when my garden is overflowing. The template works with whatever Mediterranean ingredients you have on hand.
Serving Suggestions
These are substantial enough to be a complete meal on their own, but a slice of warm pita bread on the side never hurts. If you are serving them for a picnic, bring a basket of crusty bread and some hummus for spreading.
- Let the jars sit at room temperature for 15 minutes before eating for the best flavor
- Pack a napkin because shaking the jar can sometimes lead to drips
- The jars travel well in a cooler or lunchbox with an ice pack
Save There is something deeply satisfying about opening the fridge and seeing those colorful jars lined up, ready for whatever the week throws at you.
Recipe Questions & Answers
- → How long do these jars stay fresh in the refrigerator?
When properly sealed and layered, these salad jars maintain freshness for up to 4 days. The key is placing the dressing at the bottom, followed by sturdier vegetables, keeping delicate greens and toppings at the top.
- → Can I prepare these jars ahead of time?
Yes, meal prepping is one of the main advantages. Assemble all four jars at once, seal them tightly, and refrigerate. They're ready to grab when you need a quick, balanced lunch.
- → What's the best way to serve the salad from the jar?
Shake the sealed jar vigorously to distribute the dressing throughout all layers, then eat directly from the jar or pour into a bowl. This ensures every bite has balanced flavors and textures.
- → Can I substitute the orzo pasta?
Absolutely. Whole-wheat pasta, quinoa, or farro work wonderfully. Adjust cooking times according to package instructions and ensure everything is cooled before layering.
- → How do I make this dairy-free?
Simply omit the feta cheese or replace it with vegan feta. All other ingredients are naturally dairy-free, and the olive oil-based dressing remains unchanged.
- → Should I cook the chicken myself or use store-bought?
Either works perfectly. Rotisserie chicken saves time, while homemade grilled chicken offers more control over seasoning. For extra flavor, marinate diced chicken in olive oil, lemon juice, and oregano before cooking.