Mason Jar Salad is a 10-minute meal-prep recipe that layers fresh vegetables, chickpeas, and chicken in mason jars for crisp, grab-and-go lunches that last all week. Each jar delivers 28 grams of protein and stays fresh for days when stored upright.
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Evenly divide the dressing and add it to the bottom of each jar.
Evenly divide and layer in cucumbers, chickpeas, tomatoes, bell peppers, onions, and corn.
Add chicken, sprinkle with parmesan, then top with spinach.
Seal jars and refrigerate for up to 3-4 days.
Remove the lid, flip on to a plate or bowl, toss and enjoy!
Store assembled jars upright in the refrigerator for 4–5 days. Shake gently before eating to distribute dressing.
quart-sized mason jars (32 oz) · cutting board and knife
When layered correctly (dressing on bottom), they stay crisp and fresh for 4–5 days in the refrigerator.
Yes. Substitute chickpeas with additional beans, tofu, hard-boiled eggs, or nuts to maintain protein content.
Yes, shake the jar gently for 10–15 seconds to distribute the dressing evenly, then eat straight from the jar or pour into a bowl.
Use quart-sized (32 oz) mason jars to fit all ingredients comfortably.
Yes, any oil-based dressing works. Avoid thick creamy dressings as they may make greens soggy faster.
