Mason Jar Greek Salad To-Go

Take your salad with you today! Whip up this Greek salad in a mason jar and bring it with you to work, the park or where ever you want to enjoy a nice refreshing take on regular old salad!

Mason Jar Greek Salad Recipe

Jump on the mason jar salad bandwagon and ride it all the way to delicious town! A Greek salad loaded with fruits, vegetables, chicken and of course salad greens!

Greek Salad in a Mason Jar

This recipe reminds me of those salad cups you could get at McDonald’s. I used to get a salad in a cup often, shake it up and voila – a decent lunch on the go! Now you can make your own version of this at home. Take your lunch with you in a convenient and classy mason jar!

Greek Salad Mason Jar Lunch Recipe

Bring it to work, shake it up and you’ve got an easy and delicious lunch. It’s that easy! Plus, mason jar salads are all the rave right now – you’ll look trendy, and no one need to know how easy it was to whip up. That’ll be our secret!

To make this recipe super easy, use left over chicken from dinner the night before to make your salad. That way you don’t need to make your chicken especially for the salad. This recipe makes 4 salads and you can store them, sealed with lids, in the refrigerator for up to three days!

Remember to stock up on mason jars!

Mason Jar Greek Salad Recipe

Yields 4

Mason Jar Greek Salad To-Go

An easy Greek salad recipe made in a mason jar. You can store this recipe for up to three days. Simply cover mason jars with lids and store in the refrigerator.

25 minPrep Time

25 minCook Time

50 minTotal Time

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2 (8-oz) boneless, skinless chicken breasts
1 Tbsp avocado oil
1 cup organic balsamic vinaigrette (Tessemae's All Natural)
1 (6-oz) jar pitted kalamata olives, drained
1 (14-oz) can quartered artichoke hearts, drained
1 (10-oz) pkg matchstick-cut carrots
1/2 seedless cucumber, quartered and thinly sliced
1 head radicchio, thinly sliced
1 pint cherry tomatoes, halved
1/2 cup pine nuts, toasted
1 (9-oz) pkg baby spinach


  • Preheat oven to 375°F.
  • Place chicken in a small baking dish; drizzle with oil, and lightly sprinkle with salt and pepper.
  • Bake 24 to 26 minutes or until chicken is done. Cool; shred chicken.
  • Pour 1/4 cup vinaigrette into each of 4 (1-quart) Mason jars.
  • Layer olives, artichokes, carrots, cucumber, radicchio, tomatoes, pine nuts, chicken and spinach, in that order, in jars.
Cuisine: Greek | Recipe Type: Main

Will your enjoy your Greek mason jar salad as a meal or a side?