I love to do a little meal prepping at the beginning of every week, and I think this Mason Jar Salad is my new favorite! Layered up perfectly, this mason jar salad will stay fresh in the fridge all week! This one is filled with lettuce, herbs, cucumber, carrot, tomato, chicken, and dressing!
In my opinion, meal prepping is the key to success on any diet plan. It is the perfect way to keep you on track and away from the junk. In addition to this mason jar salad, I have a How To Meal Prep Guide that you should definitely check out.
I also love to prep Ham Roll Ups for an even easier lunch!
The instructions for this recipe makes 4 salads. You can scale up or down depending on how may salads you want to prep in advance.
I started off by getting all of my vegetables prepped and making my chicken. For the chicken, I used chicken breast and I cooked them in my Instant Pot. I used my recipe for Instant Pot Chicken Breast and I cut them into cubes.
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For the carrots, I used a Julienne peeler, but you could also cut them really thinly with a knife. Everything else I just chopped up!
HOW LONG DOES A SALAD LAST IN A JAR?
If you layer these with the dressing on the bottom, they should last at least 5 days. This is all dependent on how fresh your vegetables were to begin with, of course.
The dressing I used for this mason jar salad was a yummy homemade ranch, but next time I think I will try my recipe for Apple Cider Vinegar Dressing or Avocado Cilantro Lime dressing. I think these also will need some bacon added to them next time and I will make sure to follow my instructions of How to Cook Bacon in the Oven.
I used a 1 quart mason jar to make a nice size salad. I think that is the perfect size! To keep these from getting soggy, it is important to put the dressing on the very bottom. I then layer the chicken, vegetables, and finally, the greens on top.
HOW DO YOU EAT A MASON JAR SALAD?
You could get wide mouth mason jars and eat it straight out of the jar, but it is still a little cumbersome. My favorite way is to just dump the salad out into a bowl!
I think a mason jar is the perfect way to prep salads because it keeps the lettuce from getting soggy without having to separate everything into little containers.
- 12 tablespoons Dressing of choice
- 4 small Chicken Breasts, cooked and chopped
- 2 Carrots, julienne
- 1/2 Hot house cucumber, chopped
- 1 cup Grape tomatoes, sliced in half
- 1/2 cup Cilantro or Parsley, chopped
- 8 cups loosely packed Butter Lettuce or Romaine, chopped
start by layering 3 tablespoons of dressing in each jar, followed by 1 chopped chicken breast. 1/2 of a julienned carrot, 1/4 of the cucumbers. 1/4 cup of the tomatoes, 2 tablespoons of cilantro, and finally, 2 cups of lettuce.
Add the lids and store in the refrigerator for up to 1 week. When ready to eat, pour into a bowl.
Nutrition per serving: 400 calories / 25g fat / 10g carbs / 8g fiber / 29g protein
⭐ Did you make this Mason Jar Salad recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer