When it comes to mason jar salads, the possibilities are ENDLESS. Katie’s recipe for these ready-to-go salads in jars make it EZ to eat a healthy lunch on busy weekdays!
Chicken Salad in a Jar
Dressing: (I usually eyeball it, so approximately)
- 1/2 cup Plain Greek Yogurt
- 1/2 cup Goat Cheese (Feta works, too!)
- Large handful of fresh cilantro
- Juice of 1 whole lime
- 1 whole avocado
- 1/4 cup water (more can be added to get it to your favorite consistency)
- 1 tsp of cumin (start with a teaspoon and add to taste)
- Blend all ingredients in blender.
Pro tip: I always use a bigger Ball jar. This recipe specifically calls for a 12 oz…I use the bigger jars so I get more greens on top and MORE veggies in. 😉
For this salad you layer:
- 1/3 cup dressing on the bottom
- 1/4 cup corn (took mine of the cob, canned is fine!)
- 1/4 cup black beans
- 1/4 cup diced tomatoes
- 1/2 cup chicken breast (I cooked the chicken breast in a crock pot on low with salsa to add extra flavor!)
Then I use romaine and a lettuce blend on top, as much salad as you can pack in! The salad stays fresh because the wet stuff is on the bottom.
The best guideline is to build your salad from the BOTTOM up:
- Wet ingredients
- Moisture resistant veggies (think onions & carrots)
- Other veggies
- Proteins
- Greens, grains or pasta
Have fun! The world is your oyster! (Or salad jar)
—Katie
