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Veggie-Packed Chicken Salad in a Jar
Super Tasty Veggie-Packed Chicken Salad stays fresh in your fridge, ready for a quick lunchtime break whenever YOU are!
➡️ Why glass canning jars for salads?
Because they stay fresher this way! As long as you build them in the proper order (very important!) Then you’ll have tasty grab-n-go salads all week!
How awesome will it be to start your week KNOWING you have a delicious, healthy lunch prepared for the next few days!?!
Salad-Jars to the rescue!💡
The secret to a perfect and tasty Mason jar salad is all in the order of assembly! (OK- delicious homemade salad dressing helps too!)
➡️ The dressing goes in first.
Dressing always goes in first, right on the bottom of the jar.
This is very important!
This guarantees that your salad veggies don’t get soggy.
Avocados can go directly into the dressing because this helps the avocado from browning. Radishes, carrots, peppers, onions – these all hold up really well and become more delicious when placed directly into the dressing.
Tomatoes go in next.
Green onions or fresh herbs are nice right on top of the tomatoes. They add a lot of flavor.
Then add your protein.
This protects your more delicate greens from moisture.
Leafy greens – they always go in last…on the very top!
➡️ Your Salad Jars will stay fresh in the fridge for 3-4 days if:
-
The jar itself is completely dry from the start.
-
The vegetables, especially the leafy greens are completely dry when assembling. This is super important!
-
Fold a paper towel and place it at the very top of the jar before sealing. This really helps with the moisture inside the jars and prolongs freshness.
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Keep refrigerated with a tightly sealed lid.
Where to purchase wide-mouth mason jars?
I like to use WIDE mouth quart-sized glass jars. Check out: Amazon, Target, or Williams Sonoma for higher-end jars if you plan to use them A LOT as I do! I’ve recently seen really cute jars on ETSY too – so have fun shopping. Your jars should last for many years.
4 servings
Ingredients:
- 2 large carrots, shredded
- 2 ripe avocados, diced
- 1 large red bell pepper, diced
- 1 large yellow or orange bell pepper, diced
- 6 radishes, cut into matchsticks
- 6 oz cherry tomatoes, quartered
- 16 oz cooked chicken or turkey, shredded
- 4 cups packed chopped Romaine salad or greens of choice
- 4 green onions, sliced
For the Dressing:
- 3 Tbsps pure maple syrup or raw honey
- 1/4 cup extra virgin olive oil
- 3 Tbsps apple cider vinegar
- 2 Tbsps Dijon mustard
- 2 Tbsps onion or shallot, grated on a Microplane
- 1 clove fresh garlic, minced
- 1/4 tsp sea salt
- 1 pinch crushed pepper flakes
Instructions:
In a small jar or bowl, add all of your dressing ingredients and whisk really well to emulsify.
Shred or chop your cooked chicken or turkey.
Next, using a vegetable peeler, peel the carrots into long ribbons as shown in the photos. I curled mine up just for fun.
Chop and dice all of your veggies into small pieces as shown.
Squeeze a bit of fresh lemon juice all over the avocado to prevent it from browning if desired.
Divide your dressing equally into 4 mason jars.
Start with a layer of radishes followed by bell peppers, carrots, avocado, tomatoes, green onions, shredded chicken, and finally lettuce on the very top.
Store in the fridge for up to 3-4 days.
Just before serving, toss your salad into a bowl if desired, OR simply shake your jar.
Enjoy!
💚Rachel
Ingredients
- 2 large carrots, shredded
- 2 ripe avocados, diced
- 1 large red bell pepper, diced
- 1 large yellow or orange bell pepper, diced
- 6 radishes, cut into matchsticks
- 6 oz cherry tomatoes, quartered
- 16 oz cooked chicken or turkey, shredded
- 4 cups packed chopped Romaine salad or greens of choice
- 4 green onions, sliced
For the dressing:
- 3 Tbsps pure maple syrup or raw honey
- 1/4 cup extra virgin olive oil
- 3 Tbsps apple cider vinegar
- 2 Tbsps Dijon mustard
- 2 Tbsps onion or shallot, grated on a Microplane
- 1 clove fresh garlic, minced
- 1/4 tsp sea salt
- 1 pinch crushed pepper flakes
Instructions
- In a small jar or bowl, add all of your dressing ingredients and whisk really well to emulsify.
- Shred or chop your cooked chicken or turkey.
- Next, using a vegetable peeler, peel the carrots into long ribbons as shown in the photos. I curled mine up just for fun.
- Chop and dice all of your veggies into small pieces as shown.
- Squeeze a bit of fresh lemon juice all over the avocado to prevent it from browning if desired.
- Divide your dressing equally into 4 mason jars.
- Start with a layer of radishes followed by bell peppers, carrots, avocado, tomatoes, green onions, shredded chicken, and finally lettuce on the very top.
- Store in the fridge for up to 3-4 days.
- Just before serving, toss your salad into a bowl if desired, OR simply shake your jar.
- Enjoy!
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