Greek Pasta Chicken Salad Jars

I started making these layered salads during a chaotic summer when my lunch breaks consisted of shoving something convenient into my mouth between meetings. The first batch came together on a Sunday afternoon while my kitchen windows were open, letting in that warm breeze that smells like neighborhood grills. Something about layering ingredients in glass jars felt satisfying, almost like those sand art projects we made as kids but edible and infinitely more practical. By Tuesday, I was actually excited for lunch instead of treating it as an afterthought.

My sister called me midweek, sounding defeated about her sad office lunch situation. I brought her a jar the next morning, and she texted me a photo of an empty container with the caption 'I need this in my life forever.' Now we do Sunday prep sessions together, taking turns experimenting with different proteins and seasonal vegetables. Last week we added roasted chickpeas instead of chicken, and honestly, that might be our new favorite variation.

Ingredients

• 1 cup dry orzo pasta: The tiny rice-shaped pasta absorbs dressing beautifully without becoming mushy, even after several days in the fridge
• 2 cups cooked chicken breast: Grilled chicken adds that perfect smoky element, though rotisserie chicken works beautifully when time is tight
• 1 cup cherry tomatoes: They hold their texture better than larger tomatoes and burst with juice when you bite into them
• 1 cup cucumber: English cucumbers work best here since they have fewer seeds and a more consistent crunch
• 1/2 cup red bell pepper: This adds sweetness and that gorgeous red color that makes the jars look Instagram worthy without any effort
• 1/2 cup red onion: Thinly sliced is crucial here, and the vinegar in the dressing tames any harsh bite
• 1/4 cup fresh parsley: Flat leaf parsley has a brighter flavor than curly, and it stays vibrant longer than delicate herbs like basil
• 1/2 cup Kalamata olives: These briny gems are what makes it taste authentically Greek, so do not skip them
• 3/4 cup feta cheese: Block feta that you crumble yourself has better texture and flavor than pre crumbled
• 1/4 cup extra virgin olive oil: Quality matters here since the dressing is simple and the oil really shines through
• 2 tbsp red wine vinegar: This provides just enough acid to brighten everything without overwhelming the delicate flavors
• 1 tsp dried oregano: Greek oregano has a more intense flavor than the regular variety, worth seeking out if you can
• 1 garlic clove: Minced fresh garlic gives you that immediate kick, though garlic powder works in a pinch
• 1/2 tsp Dijon mustard: The secret ingredient that helps the dressing emulsify and stay perfectly mixed
• 1/4 tsp sea salt and black pepper: Freshly ground pepper makes a huge difference in this simple preparation

Instructions

Cool your pasta completely:

Rinse the cooked orzo under cold water until it feels genuinely cold to the touch, otherwise it will steam in the jar and make everything soggy

Whisk together the dressing:

Combine the olive oil, red wine vinegar, oregano, garlic, Dijon, salt, and pepper until the mixture thickens slightly and looks uniform

Prep your jars:

Set out four 16 ounce mason jars and make sure they are completely dry before you start layering

Layer the dressing first:

Divide the dressing evenly among all four jars, this goes on the very bottom to keep delicate ingredients from getting soggy

Add the sturdy vegetables:

Layer in the red onion, bell pepper, and cucumber directly on top of the dressing where they will pickle slightly

Layer the cherry tomatoes:

These go next since they are hearty enough to sit in the middle without losing their texture

Add the orzo pasta:

Spread the cooled pasta evenly across each jar, creating a solid layer that separates the wet ingredients from the protein and cheese

Top with chicken and finishing touches:

Layer the diced chicken first, then the olives, crumbled feta, and finish with fresh parsley right at the top

Seal and store:

Screw the lids on tightly and refrigerate, these stay fresh for up to four days though they rarely last that long in my house

Pin It

These jars saved me during a particularly stressful work project when cooking dinner felt like an impossible task. I remember sitting at my desk, taking that first bite after shaking the jar, and feeling like I had treated myself to something from a fancy deli instead of something thrown together days ago. Food should be this uncomplicated more often.

Meal Prep Like A Pro

I learned the hard way that trying to assemble these jars on a Monday morning while running late never ends well. Sunday afternoon has become my sacred meal prep time, usually paired with a podcast and a glass of wine. The thirty minutes I invest feels like a gift to my future self.

The Art of Layering

There is something meditative about carefully placing each ingredient in the jar, watching the colors build up against the glass. My kids have started helping with the assembly, and they take surprising pride in making their jars look perfect. Somehow food tastes better when you have arranged it yourself.

Make It Your Own

Once you have the basic technique down, these jars become a canvas for whatever is in your refrigerator or at the farmers market. The method stays the same while the ingredients shift with the seasons.

• Swap chickpeas or white beans for the chicken to make it vegetarian
• Add roasted vegetables like zucchini or eggplant during late summer when they are everywhere
• Try different cheeses like diced mozzarella or crumbled goat cheese when you want something different

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These jars have transformed my relationship with weekday lunches, turning something I used to dread into a moment I actually look forward to. Sometimes the simplest solutions make the biggest difference.

Recipe FAQs

→ How long do these salad jars stay fresh?

When properly sealed and refrigerated, the layered salads maintain quality for up to 4 days. The strategic layering with dressing at the bottom helps preserve texture and prevents the pasta from becoming soggy.

→ Can I prepare these jars in advance?

Yes, these jars are ideal for meal prep. Assemble all four jars at once, seal them tightly, and refrigerate. They're ready to grab throughout the week for quick, balanced lunches without additional preparation.

→ What's the best way to serve the salad?

You can either shake the sealed jar to distribute the dressing throughout, or pour the contents into a bowl and toss gently. Both methods ensure even coating of the oregano vinaigrette across all ingredients.

→ Can I substitute orzo pasta?

Absolutely. Whole-wheat pasta or quinoa work wonderfully as alternatives, offering added fiber and different nutritional profiles while maintaining the Mediterranean character of the dish.

→ How do I make this dairy-free?

Simply omit the feta cheese or replace it with vegan feta alternatives available at most grocery stores. The salad remains flavorful and satisfying with the olives and robust oregano dressing providing depth.

→ What containers work best for storage?

Sixteen-ounce mason jars with tight-sealing lids are ideal, though any leak-proof containers with secure closures work. The key is preventing air exposure and dressing spillage during storage and transport.