Mason Jar Meal Prep Salad

Why you'll love this recipe

The secret is in the layering. Dressing on the bottom, sturdy ingredients in the middle, and delicate greens on top keeps everything fresh and crisp until you're ready to eat.

Ingredients (per jar)

• 3 tablespoons balsamic vinaigrette
• 100g cherry tomatoes, halved
• 50g cucumber, diced
• 50g chickpeas, drained
• 75g cooked chicken breast, diced
• 30g feta cheese, crumbled
• Large handful mixed greens

Instructions

1. Start with dressing: Add 3 tablespoons dressing to the bottom of each jar.

2. Add sturdy vegetables: Layer tomatoes and cucumber directly on the dressing.

3. Add protein and grains: Layer chickpeas, then chicken.

4. Add cheese: Sprinkle feta over the chicken.

5. Top with greens: Pack mixed greens on top, pressing down gently.

6. Seal and refrigerate: Close jars tightly and store upright.

7. To serve: Shake jar to distribute dressing, then pour into a bowl.

Tips for success

• Layer order matters: Dressing, sturdy veg, protein, cheese, greens.
• Use wide-mouth jars: Easier to fill and empty.
• Don't overdress: Salad should be coated, not swimming.

Variations

• Greek style: Olives, red onion, cucumber, feta, oregano dressing.
• Southwest: Black beans, corn, avocado, salsa, lime dressing.
• Italian: Salami, mozzarella, pepperoncini, Italian dressing.

Storage

Refrigerate upright for up to 5 days. Do not freeze.