To be honest, it took me a shockingly long while to get on the whole mason jar salad bandwagon.
And I love salads.
And you know I’m all about meal planning.
But, for whatever reason, I never tried my own mason jar salad recipe.
Then, one day, I just decided to make one and see what all the fuss was about. And I’m SO glad I did. GUYS! Mason jar salads are amazing – they’re super easy, delicious, and really do keep everything nice and fresh until you’re ready to eat them.
Having salads during the week — especially for lunch — was something I never used to do because I hate soggy lettuce.
I mean – soggy lettuce = eww, right?
Mason jar salads completely solve this problem because you put the lettuce at the very top so you don’t have to worry about it getting touched by all the dressing and entering the dreaded mush zone.
So, when it’s time to enjoy your salad, just grab it out of the fridge and shake it out into a bowl. Your salad will taste like you just made it and you’ll continue on your delicious, clean eating lifestyle — one that gets to enjoy tasty and clean salads for lunch. Woot!!
Check out my tips on this post for how to pack your mason jar salad to keep everything as fresh as possible – I’ve learned there is definitely a strategy to it, but it’s pretty straightforward and you’ll be on your way to enjoying mason jar salads in no time.
This recipe is for an amaze-balls chicken salad recipe with a clean honey mustard salad dressing. Yep: clean. honey. mustard. salad dressing. It’s so easy and so good – you will likely be licking your mason jars once you’re done.
Speaking of mason jars, any glass canning jar with a lid can be used, but wide-mouthed jars are the easiest for both packing the salad into the jars and shaking them out again when you’re ready to eat. I use these quart-sized jars for larger lunch and dinner salads portions because I like to have a lot of extra veggies and goodies in my salads.
Make-Ahead Mason Jar Salads For The Week
This recipe, as written, will get you through an entire week of enjoying a tasty mason jar salad each day for 5 days!
Can I get a HECK YEA?
- For the Honey Mustard Dressing:
- ¼ cup plain greek yogurt
- ½ cup yellow mustard
- ½ cup raw honey
- 1½ tbsp. freshly squeezed lemon juice
- For The Salad:
- 4 boneless skinless chicken breasts
- ½ tsp. kosher salt
- ¼ tsp. ground black pepper
- ⅛ tsp. garlic powder
- 1 tbsp. olive oil
- 1 lb. grape or cherry tomatoes, whole
- 2 lg. cucumbers, peeled and diced
- ⅓ cup sliced almonds
- 1 cup crumbled goat cheese
- ¾ lb. mixed baby greens
- Heat the olive oil in a skillet over medium-high heat until hot. Season the chicken breasts on both sides with the kosher salt, ground black pepper, and garlic powder, and then add to the hot pan. Cook, flipping occasionally, until the chicken is well-browned on both sides and cooked through, about 10-12 minutes, or until the inside reaches 160 degrees Fahrenheit. Once cooked through, remove from the pan and let cool. Then, dice into bite-sized cubes.
- To make the honey mustard salad dressing, in a small bowl, combine the plain Greek yogurt, clean yellow mustard, raw honey, and freshly squeezed lemon juice. Whisk until this is very smooth.
- To assemble the mason jar salads, start with the dressing at the bottom. This will keep it as far away from the lettuce as possible and will allow us to add in other items later that can avoid getting mushy. You can add about 1-4 tbsp. of the dressing, depending on how much you prefer and how many other ingredients you’re going to add.
- Follow the dressing layer with the grape tomatoes, followed by the diced chicken breast. In the next layer, add the cucumber, followed by the sliced almonds. Top this layer with the crumbled goat cheese. Finally, for the remainder of the jar and always on top, add as much baby greens as you can squeeze into the jar.
- When you're ready to eat your salad, just unscrew the cap and shake the contents out into a bowl. Everything gets pretty compacted in the jar, so some vigorous shaking might be needed. This shaking also helps to toss the salad ingredients with the dressing. Once the salad is in the bowl, you can toss it some more with your fork to make sure everything is evenly coated.
- With the lid sealed tightly and packed like I showed you, mason jar salads last 4-5 days in the fridge and are perfect for grab and go lunches or dinners during the week.
I've got your dinners covered this week
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