Most salads don’t hold up well if you make them ahead of time, but this make-ahead mason jar salad sure does! With crisp cucumber, juicy cherry tomatoes, tangy feta, and tender chicken, everything stays fresh thanks to the smart layering technique: dressing first, sturdy veggies next, then grains, protein, and finally greens on top. By the time you’re ready to eat, nothing is soggy and all the flavors come together perfectly.

Another bonus? Mason jar salads are easy to customize. Not a fan of quinoa? Swap in couscous, farro, or brown rice. Prefer a vegetarian option? Try beans or tofu instead of chicken. Change up the dressing or vegetables, and you’ll have a whole new version without much effort.

Ingredients:

¼ cup Greek dressing

¼ cup cucumber 

¼ cup cherry tomatoes, halved

¼ cup red onion, diced

¼ cup quinoa

¼ cup chicken, cubed

¼ cup feta

¼ cup lettuce, chopped

Instructions:

1. Start with the dressing: Add ¼ cup of Greek dressing to the bottom of your mason jar.
2. Layer in veggies: Toss in cherry tomatoes and red onion—they’ll hold up nicely against the dressing.
3. Add grains: Spoon in quinoa for some hearty, nutty goodness.
4. Protein time: Pile in your chicken.
5. Top it off: Finish with lettuce and a sprinkle of feta.
6. Seal it up & store in the fridge for up to 3–4 days. When you’re ready to eat, give the jar a good shake or pour it into a bowl.

Happy salad eating y’all! I would love to hear more about your preferred combinations for this Make-Ahead Mason Jar Salad Recipe. If you are needing some more salad inspiration check out the ones here.