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If you are a foodie, or just a person who has any awareness of food trends, you know that mason jar salads have been a popular meal prep option for several years.
I am not one of those trend setting food bloggers. Nope, I am one of those bloggers who sees the trend and finally tries it out 4 years later. And here I am finally giving mason jar salads a go.
And guys, I am SO LOVING IT!!!!!!
The idea behind salad jars is that you are able to stack your salad ingredients in a strategic order so that the “sturdy” non-absorbent veggies are on the bottom of the jar, sitting in the dressing, while the more delicate salad greens stay way at the top. This way you have a fresh, non-soggy salad that can be made several days in advance.
I always liked this idea, because I LOVE salads but I was hesitant to try it since I cannot stand a salad with soggy veggies or lettuce.
I am here to tell you that the mason jar salads WORK!!! They so work!!! I made these chicken caprese jar salads and they were still fresh 4 days later! No soggy lettuce in sight!
Then I got sad because I have truly been missing out on the mason jar salad party.
Let’s make up for lost time by starting with these chicken caprese jar salads, shall we?!
The layers go like this:
- balsamic vinaigrette
- whole grape tomatoes (they can withstand the dressing without getting soggy)
- cooked and cooled chicken (store bought rotisserie chicken, or leftover Instant pot whole chicken)
- fresh mini mozzarella balls (because we’re making caprese salad!!!)
- crunchy mini cucumbers
- mixed spring greens – pack them in on the top
- a few fresh basil leaves for that classic caprese flavor
See how it all works?
The dressing and the heartier ingredients are at the bottom and the most delicate ingredients are at the top.
Make chicken caprese salad jars on Sunday and your lunch is set for most of the week. Guys, they only take 25 minutes to make! And less if you use that rotisserie chicken short cut!
When it comes time to eat lunch you simply dump the contents of the jar onto a plate and toss it around to get a nice coating of the dressing on all of the ingredients and dig in!
Fresh salad awaits you!
And it couldn’t be easier to make!
Don’t worry I am 100% jumping on this salad jar bandwagon and not getting off! So many flavors to be explored!
For now I know you will enjoy this fresh summertime chicken caprese salad jars!
Juicy tomatoes, crunchy cucumbers, tender chicken, creamy mozzarella balls, super crispy-not-soggy lettuce + fresh basil leaves will make you super excited for lunch all week long!!!
Well, except for Friday, but maybe you should treat yourself to eating out for lunch. BC FRIDAY!!
You could make these chicken caprese salad jars as packed lunches, but they also make a great summertime picnic. Also, they are fully tested and approved at work by my husband!
Now, go to your kitchens and make yourself a healthy, filling salad jar for lunch all week. Your future self will so thank your past self.
Know someone who loves meal prep and salads? Do them a favor and share this recipe with them!!!
P.S. I will be on vacation for a week!!!!! YES!!! Poolside, lakeside, relaxing family vacation! This time away from my kitchen, computer, internet, and phone is so needed to bring a new wave of inspiration. I will be back the first of July with more summertime goodness!
Hope you find some time away to enjoy some fun in the sun this summer!
Much love!
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Chicken Caprese Salad Jars
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4 salad jars (AKA 4 large salads) 1x
- Category: salads, entree, chicken, easy, 30 minutes
- Cuisine: gluten free, healthy
Description
Chicken caprese salad jars are a great meal prep lunch for summers. Makes 4 larges salads that will keep for 4 to 5 days.
Ingredients
- Chicken
- 2 chicken breasts, cut into 1 inch pieces (see notes for more options)
- salt and pepper
- 1 tablespoon olive oil or avocado oil
- Balsamic vinaigrette
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 1 tablespoon honey or pure maple syrup
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt and pepper, each
- Salad
- 2 1/2 cup grape tomatoes, washed
- 16 ounces mini fresh mozzarella balls (I used the pearls – you could also cube a large mozzarella ball)
- 2 mini cucumbers, quartered and sliced
- 4 cups mixed spring greens, or spinach
- 1 cup fresh basil leaves
Instructions
- Cook the chicken: Season the chopped chicken with salt and pepper. Heat a nonstick skillet over medium high heat, heat the oil. Add the chicken to the hot pan and spread in an even layer. Allow the chicken to cook on one side for about 3 to 5 minutes, toss and cook on the other side for about 2 to 3 minutes or until no more pink remains. Remove the chicken from the pan to a plate and allow it to completely cool before assembling your salad jars. It’s really important that your chicken is cooled completely so that the heat from the chicken doesn’t make the lettuce and other veggies soggy – I have even stuck my chicken in the freezer for a few minutes to help speed things along.
- Make the balsamic vinaigrette: Add all of the ingredients for the vinaigrette to a small mixing bowl and whisk to combine – or add to a jar and shake with the lid on. Taste and adjust as needed, set aside.
- Prepare the veggies: At this time prepare the veggies as instructed above and place in separate bowls so that everything is ready to assemble your jars.
- Assemble the jars: You will need 4 24 ounce mason jars with lids for this recipe. Wide mouth mason jars are easiest to work with. Layer your salad jars as follows: 1) 3 to 4 tablespoons of the vinaigrette in the bottom of each jar. 2) 1/2 cup grape tomatoes in each jar. 3) 1/2 cup of the cooled chicken. 4) 1/2 cup fresh pearl mozzarella balls. 5) handful of cucumbers. 6) 1 cup packed lettuce (pack as much as you can into each jar). 7) several fresh basil leaves.
- Store: Screw the lids on tight and store the jars in the fridge for 4 to 5 days.
- Serve: When you are ready to eat the salad simply use a fork to empty the salad onto a large plate, toss to coat the dressing with all of the leaves and veggies and enjoy immediately.
Notes
Chicken: If you want to make this even easier for meal prep you could use some rotisserie chicken that you have chopped and allowed to cool completely. Or use leftover instant pot whole chicken. You will probably need about 2 cups.
Another option is to use some cooked shrimp instead of chicken. I did this for a tested version, it was really good. Only thing is, the shrimp may not last as long as the chicken because if it happens to touch any of the dressing it will affect the texture of the shrimp.
Layers: It is very important that you layer the jars in the order as instructed in the recipe – this is what keeps the salad fresh. The whole grape tomatoes can withstand sitting in the dressing and having the lettuce at the top will ensure it stays fresh and not get soggy.
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