Greek Pasta Chicken Salad Jars (Print)

Mediterranean layered salad with orzo, grilled chicken, fresh vegetables, Kalamata olives, and creamy feta in convenient jar portions.

# Components:

→ Pasta & Protein

01 - 1 cup dry orzo pasta
02 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup red bell pepper, diced
06 - 1/2 cup red onion, thinly sliced
07 - 1/4 cup fresh parsley, chopped

→ Add-Ins

08 - 1/2 cup Kalamata olives, pitted and sliced
09 - 3/4 cup feta cheese, crumbled

→ Dressing

10 - 1/4 cup extra-virgin olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 teaspoon dried oregano
13 - 1 garlic clove, minced
14 - 1/2 teaspoon Dijon mustard
15 - 1/4 teaspoon sea salt
16 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Cook the orzo pasta according to package instructions. Drain and rinse under cold water until completely cooled.
02 - In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, sea salt, and freshly ground black pepper until well combined.
03 - Gather four 16-ounce mason jars or similar glass containers with tight-fitting lids.
04 - Divide dressing evenly among jars. Layer red onion, bell pepper, and cucumber directly over dressing. Add cherry tomatoes, then cooked orzo pasta spread evenly. Top with chicken, Kalamata olives, crumbled feta cheese, and finish with fresh parsley.
05 - Seal jars tightly with lids and refrigerate for up to 4 days.
06 - When ready to serve, shake jar vigorously to distribute dressing or transfer contents to a bowl and toss to combine.

# Expert Advice:

01 -
  • Everything stays crisp because the dressing sits at the bottom until you're ready to eat.
  • You can grab lunch on your way out the door without thinking twice.
  • The flavors get better after a day in the fridge, so Monday tastes even better than Sunday.
  • It satisfies that craving for something fresh and filling at the same time.
02 -
  • Always put the dressing on the bottom or your greens and chicken will get soggy overnight.
  • Cool the orzo completely before layering or the heat will wilt your vegetables and make the feta weepy.
  • Don't overfill the jars, leave a little headroom so you can shake them without making a mess.
  • If you're sensitive to raw onion, soak the slices in cold water for ten minutes before adding them.
03 -
  • Use rotisserie chicken and skip the cooking step entirely, it saves time and the seasoning is already done for you.
  • Double the dressing recipe and keep extra in the fridge, it's perfect on simple green salads all week long.
  • Invest in wide-mouth mason jars, they're easier to fill and way easier to eat from without making a mess.
  • Label your jars with the date you made them so you always know which one to grab first.
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