Greek Pasta Chicken Salad Jars

The first time I made these layered salad jars, I was meal-prepping for a chaotic week ahead and needed something that wouldn't turn into a sad, wilted mess by day three. My friend Sarah had been raving about mason jar salads, but I was skeptical until I shook that first jar at work and watched the dressing coat every single piece of orzo and vegetable perfectly. Now these Greek-inspired jars live in my refrigerator constantly, especially during those busy seasons when cooking feels like one more task I can't handle.

Last summer, I brought a jar of this to a picnic and ended up sharing the recipe with three different people who couldn't believe salad could taste this good. My cousin actually called me the next week to say she made twelve jars for her work lunches and her coworkers keep asking what she's eating. There's something satisfying about grabbing a beautiful jar from the fridge and knowing you have a complete meal ready.

Ingredients

• Orzo pasta: This tiny rice-shaped pasta is perfect because every piece gets coated in dressing and it's fun to eat
• Cooked chicken breast: Rotisserie chicken works beautifully here and saves so much time
• Cherry tomatoes: They hold their texture better than large tomatoes and look gorgeous layered in the jar
• Cucumber and red bell pepper: These provide that satisfying crunch that keeps each bite interesting
• Red onion: Thinly sliced, it mellows slightly in the dressing and adds perfect bite
• Kalamata olives: Briny and rich, they're the secret ingredient that makes everything taste Mediterranean
• Feta cheese: Creamy and salty, it creates these wonderful pockets of flavor throughout
• Fresh parsley: Bright and herbaceous, it cuts through the rich elements
• Extra-virgin olive oil: The foundation of the dressing and essential for that authentic Greek taste
• Red wine vinegar: Adds just enough brightness without being overpowering
• Dried oregano: The Greek herb that ties everything together with its earthy, floral notes
• Garlic clove: Minced fresh, it gives the dressing a gentle warmth
• Dijon mustard: Helps emulsify the dressing so it stays perfectly creamy

Instructions

Cool the orzo completely:

Cook the pasta according to package directions, rinse under cold water until it's chilled through, and let it drain well so your jars don't get watery

Whisk up the dressing:

Combine olive oil, red wine vinegar, oregano, garlic, Dijon mustard, salt and pepper in a small bowl until emulsified

Grab your jars:

You'll need four 16-ounce mason jars with good lids—any similar glass container will work if that's what you have

Layer like a pro:

Start with dressing at the bottom, then add red onion, bell pepper, cucumber, cherry tomatoes, orzo, chicken, olives, feta and finish with parsley on top

Seal and store:

Tighten those lids and refrigerate for up to four days, though honestly they rarely last that long in my house

Shake and enjoy:

When you're ready to eat, shake vigorously to distribute the dressing or pour into a bowl and toss everything together

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My daughter now requests these for her school lunches because she says eating from a jar makes everything taste better. I've started making extra jars just for her friends who somehow always end up at our kitchen table after school.

Making Ahead Like a Pro

I've found that Sunday meal prep sessions go so much smoother when I'm making multiple jars at once. The assembly becomes meditative after you've done it a few times, and there's something deeply satisfying about opening the refrigerator to see a row of colorful, ready-to-go meals waiting for you.

Customizing Your Layers

Sometimes I swap in chickpeas for chicken or add artichoke hearts when I'm feeling fancy. The beauty of this recipe is that the layering principle stays the same regardless of what you put inside.

The Perfect Grab-and-Go System

Keep a small fork in your desk drawer or bag and you've literally solved lunch for the week. These jars travel beautifully and don't leak when sealed properly, making them ideal for commutes, picnics, or those days when eating at your desk is unavoidable.

• Pack a napkin because shaking the jar can sometimes be enthusiastic
• If taking to a picnic, bring a small bowl for easier eating
• The jars are dishwasher safe which makes cleanup practically nonexistent

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These jars have transformed my relationship with weekday lunches, turning something I used to dread into something I actually look forward to eating. Hope they bring the same sunshine to your midday routine.

Frequently Asked Questions

→ How long do these jars stay fresh in the refrigerator?

These layered jars maintain optimal freshness for up to 4 days when stored sealed in the refrigerator. The strategic layering keeps delicate ingredients crisp while flavors develop beautifully over time.

→ What's the purpose of the specific layering order?

Placing dressing at the bottom followed by hearty vegetables prevents sogginess. The orzo and chicken form a protective barrier, while delicate toppings like feta and parsley stay fresh at the top.

→ Can I use different pasta shapes instead of orzo?

Whole-wheat pasta, penne, or even quinoa work beautifully as substitutes. Just ensure your choice holds up well to the Mediterranean dressing and doesn't become mushy after marinating.

→ How should I serve these when ready to eat?

Simply shake the jar vigorously to distribute the dressing, or pour contents into a bowl and toss gently. The method ensures even coating of all ingredients with the tangy vinaigrette.

→ What makes these ideal for meal prep?

Individual portions eliminate daily preparation, the Mediterranean ingredients actually improve with marinating, and the grab-and-go format fits perfectly into busy weekday routines.

→ Can I make these dairy-free?

Simply omit the feta or use a vegan alternative. The salad remains satisfying and protein-rich from the chicken, while olives and vegetables provide plenty of Mediterranean flavor.