Description
These Mason Jar Salads are fresh, colorful, and perfect for meal prep lunches. Packed with crisp vegetables, chickpeas, chicken, and a creamy Italian dressing, they stay fresh for days in the fridge.
Ingredients
- 1/2 cup creamy Italian dressing
- 2 cups cucumbers, diced
- 2 cups chickpeas, drained and rinsed
- 2 cups cherry tomatoes, halved
- 2 cups bell peppers, diced
- 1 cup red onion, diced
- 1 1/2 cups corn kernels
- 2–3 cups cooked chicken, diced or shredded
- 1/2 cup shredded parmesan (optional)
- 2–3 cups spinach, chopped
Instructions
- Evenly divide the creamy Italian dressing among 4 mason jars, adding it to the bottom of each jar.
- Layer the cucumbers, chickpeas, cherry tomatoes, bell peppers, red onion, and corn evenly into the jars.
- Add the cooked chicken, then sprinkle with shredded parmesan if using.
- Top each jar with chopped spinach.
- Seal the jars tightly and refrigerate for up to 3-4 days.
- When ready to serve, shake or flip the jar contents into a bowl, toss, and enjoy.
Notes
- Keep the dressing at the bottom to help the salad stay crisp and fresh.
- Swap chicken for tofu or extra beans for a vegetarian version.
- Use wide-mouth mason jars for easier layering and serving.
- Parmesan can be omitted for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 mason jar salad
- Calories: 390 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 29 g
- Cholesterol: 65 mg
