Mason Jar Salad

This Mason Jar Salad recipe is my go-to meal prep option for busy weeks! Fresh, colorful, and so flavorful, it truly couldn’t be easier to make. All you need is 10 minutes to make a week’s worth of high-protein, veggie-filled lunches stored in your fridge ready to eat. One jar has 28 grams of protein and 8 grams of fiber, making them so filling (no sad salads here). I’ve been making jar salads for years and I love how they stay crisp and fresh for days in the fridge!

Course Appetizer, Main Course, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10

Total Time 10

Servings Salads

Calories 394kcal

Author Christine McMichael

Equipment

2 (37 Ounce) Mason Jars) OR
4 16-Ounce Mason Jars

Ingredients

1/2 cup creamy Italian dressing
2 cups cucumbers diced
2 cups chickpeas drained & rinsed
2 cups cherry tomatoes halved
2 cups bell peppers diced
1 cup red onion diced
1 1/2 cups corn kernels
2-3 cups cooked chicken diced or shredded
1/2 cup shredded parmesan optional
2-3 cups spinach chopped

Instructions

Evenly divide the dressing and add it to the bottom of each jar.
Evenly divide and layer in cucumbers, chickpeas, tomatoes, bell peppers, onions, and corn.
Add chicken, sprinkle with parmesan, then top with spinach.
Seal jars and refrigerate for up to 3-4 days.
Remove the lid, flip on to a plate or bowl, toss and enjoy!

Notes

The great thing about jar salads is that you can really customize them how you want and can't go wrong! Add more chicken, dressing, adjust veggie amounts, or add other ingredients to taste.

Nutrition