Salads in a Jar! A Healthy Way to Celebrate National Brown-Bag-It Day

Greek Salad in a Jar | eMeals

May 25 is National Brown-Bag-It Day, so celebrate by packing our Greek Salad in a Jar to-go. It’s an easy way to transport a veggie-filled dish to work for your midday meal. Best of all, you can make it a few days ahead, so all you have to do is grab it on your way out the door in the morning.

Greek Salad in a Jar | eMeals

The secret to keeping your salad perfectly fresh is in the layering. Here’s the order you should add the ingredients to ensure the delicate greens stay crisp.

  1. Dressing and brined vegetables like olives and artichokes.
  2. Hard fruits and veggies like apples, carrots, broccoli and peppers.
  3. Soft fruits and veggies like avocados, berries and mushrooms.
  4. Proteins like boiled eggs, chicken, steak, tuna, nuts and seeds.
  5. Greens like arugula, kale, spinach and spring mix.

Once the jar is filled, seal the lid, and chill up to 3 days. Before serving, shake the jar well. You can eat it right from the jar, or pour it into a salad bowl.

Greek Salad in a Jar
Note: Use 2 cups of any leftover shredded chicken in leu of cooking from scratch. To make a homemade balsamic vinaigrette, whisk together ⅔ cup extra virgin olive oil, ⅓ cup balsamic vinegar, 1 minced clove garlic, ½ tsp dried oregano, 1½ tsp Dijon mustard and salt and pepper taste.
Recipe By:
eMeals Plan: Paleo and Low-Calorie Lunch plans
Serves: 4 servings
  • 2 (8-oz) boneless, skinless chicken breasts
  • 1 Tbsp avocado oil
  • 1 cup organic balsamic vinaigrette (Tessemae's All Natural)
  • 1 (6-oz) jar pitted kalamata olives, drained
  • 1 (14-oz) can quartered artichoke hearts, drained
  • 1 (10-oz) pkg matchstick-cut carrots
  • ½ seedless cucumber, quartered and thinly sliced
  • 1 head radicchio, thinly sliced
  • 1 pint cherry tomatoes, halved
  • ½ cup pine nuts, toasted
  • 1 (9-oz) pkg baby spinach
  1. Preheat oven to 375°F.
  2. Place chicken in a small baking dish; drizzle with oil, and lightly sprinkle with salt and pepper.
  3. Bake 24 to 26 minutes or until chicken is done. Cool; shred chicken.
  4. Pour ¼ cup vinaigrette into each of 4 (1-quart) Mason jars.
  5. Layer olives, artichokes, carrots, cucumber, radicchio, tomatoes, pine nuts, chicken and spinach, in that order, in jars.
  6. Seal jars, and chill up to 3 days.

For more salad-in-a-jar ideas, check out these super-easy recipes:

Mason Jar Chicken-and-Brown Rice Salads from the Healthy Lunch plan

Mason Jar Protein Power Salad from the Low Calorie Lunch plan

Mason Jar Southwestern Chicken and Black Bean Salad from the Healthy Lunch plan

Mason Jar Spinach Salads with Boiled Eggs from the Paleo Lunch plan

Andrea Kirkland | eMealsAndrea Kirkland is a Registered Dietitian and culinary expert on a quest to teach people how to make good-for-you food taste amazing. Her passion for healthy cooking began early in life while helping loved ones who followed special diets find ways to make delicious and satisfying meals. She develops weight-management and specialty-diet recipes as part of the eMeals team.

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