Greek Pasta Chicken Salad Jars

Last summer, my sister texted me at 10 PM complaining about her sad desk lunches again. I grabbed four mason jars from the cupboard and started layering whatever we had left from dinner. The next morning, she sent a photo of her jar and said her coworkers kept asking where she bought it. That was the moment I realized mason jar salads arent just pretty to look at theyre actually brilliant.

I made these for a beach day with friends last month, and by the time we spread out our blankets, everyone had forgotten about their sandwiches. My friend Sarah, who claims to hate meal prep, asked for the recipe before she even finished her first bite. Something about those briny olives and creamy feta just hits different when you are eating out of a jar with sand between your toes.

Ingredients

• Orzo pasta: This tiny rice-shaped pasta is the unsung hero of Greek salads it soaks up the dressing without getting mushy like larger pasta shapes might
• Cooked chicken breast: Rotisserie chicken from the grocery store works perfectly here, or use leftover grilled chicken from last nights dinner
• Cherry tomatoes: Halving them lets their juices mingle with the dressing, creating little bursts of sweetness throughout the salad
• English cucumber: Fewer seeds than regular cucumbers and way more crunch, plus the skin stays tender even after a few days in the fridge
• Red bell pepper: Adds this gorgeous color contrast and a sweet crunch that balances the salty olives and tangy feta
• Red onion: Thinly sliced, it mellows out in the acidic dressing and provides just the right amount of bite
• Fresh parsley: Do not skip this it adds a fresh, grassy brightness that cuts through all the rich ingredients
• Kalamata olives: These dark purple beauties pack a serious punch of briny flavor that makes the salad taste authentic
• Feta cheese: The creaminess here is non-negotiable, it is what ties all the Mediterranean flavors together
• Extra-virgin olive oil: The backbone of the dressing, use a good quality one since you will really taste it
• Red wine vinegar: Provides just enough acidity to wake everything up without being too harsh
• Dried oregano: One sniff of this and I am instantly transported to a Greek island taverna
• Garlic clove: Minced fine so it disperses evenly through the dressing without any raw bites
• Dijon mustard: The secret ingredient that helps emulsify the dressing so it clings to every ingredient

Instructions

Cool the pasta completely:

Cook the orzo until al dente, then rinse under cold water until it is chilled through. I spread mine on a baking sheet to speed up the cooling process because warm pasta will wilt the fresh vegetables.

Whisk together the dressing:

Combine the olive oil, red wine vinegar, oregano, garlic, Dijon mustard, salt, and pepper in a small bowl. Whisk until it is thickened and emulsified about 30 seconds of vigorous whisking should do it.

Grab four 16-ounce mason jars:

Wide-mouth jars are way easier to fill and clean later. Make sure they are completely dry before you start layering.

Layer strategically:

Start with the dressing at the bottom, then pile in the onion, bell pepper, and cucumber. These sturdy vegetables can hang out in the dressing without getting weird.

Add the tomatoes:

They go next because they have enough structure to stay perky but will release some flavor into the mix.

Spoon in the cooled orzo:

This creates a nice barrier between the wet ingredients and what comes next.

Layer the chicken:

Spread it evenly so each jar has plenty of protein.

Top with olives, feta, and parsley:

The delicate ingredients go last so they stay fresh and pretty. Seal those jars tight.

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My coworker asked me last week why I am always excited about Monday lunches now. I brought her a jar on Wednesday and she literally messaged me that same afternoon asking for the recipe. There is something genuinely satisfying about eating food that looks as good as it tastes, even when you are rushing between meetings.

Making These Your Own

I have swapped in chickpeas for the chicken when my vegetarian sister visits, and honestly, it is just as satisfying. Sometimes I add artichoke hearts if I am feeling fancy, or diced avocado when avocados are actually in season and affordable. The formula stays the same, but the variations keep things interesting.

The Jar-Shake Technique

When it is time to eat, you have two choices. Shake the jar like you mean it and eat straight from the container, or pour everything into a bowl. The shake method is perfect for desk lunches, but the bowl method lets you get every last drop of that dressing. I have been known to lick the jar clean in the office breakroom, no shame whatsoever.

Batch Assembly Tips

I set up an assembly line with all my ingredients in small bowls when I am doing meal prep for the week. It goes so much faster when you are not constantly reaching for different containers. Plus, seeing all those colorful ingredients lined up makes the whole process feel way more manageable.

• Double the dressing and keep it in a separate container if you prefer more moisture on your salads
• Wait to add the feta until the morning you plan to eat it if you want it at its freshest
• Glass jars show off those beautiful layers, making your fridge look like a meal prep masterpiece

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These jars have saved my weekday lunch game more times than I can count. Here is to weeks where you actually look forward to that midday meal.

Questions & Answers

→ How long do these Greek jars stay fresh?

These Mediterranean jars stay fresh for up to 4 days when stored properly in sealed containers in the refrigerator. The strategic layering technique prevents sogginess by keeping sturdier vegetables near the dressing and delicate ingredients at the top.

→ Can I substitute the orzo pasta?

Yes, whole-wheat pasta or quinoa work beautifully as alternatives. Quinoa adds extra fiber and protein while maintaining the Mediterranean profile. Whole-wheat orzo provides a nuttier flavor and more nutrients than traditional refined orzo.

→ What's the best way to serve these jars?

Shake the jar vigorously to distribute the dressing evenly, then pour contents into a bowl for easier eating. Alternatively, eat directly from the jar with a fork, though shaking first ensures every bite gets coated in the zesty oregano vinaigrette.

→ Can I make these dairy-free?

Absolutely. Simply omit the feta cheese or use a dairy-free vegan feta alternative. The Mediterranean flavors still shine through the olives, fresh vegetables, and herb-infused dressing without the cheese component.

→ Why layer ingredients in this specific order?

The layering technique keeps vegetables crisp and prevents sogginess. Dressing goes in first, followed by hearty vegetables that can marinate without wilting. Pasta and chicken form the middle layer, while delicate feta and fresh parsley stay on top away from excess moisture.

→ What type of chicken works best?

Grilled chicken breast provides the best flavor and texture, though rotisserie chicken offers excellent convenience. For extra Mediterranean flavor, marinate raw chicken in lemon juice, olive oil, and oregano before grilling.