This Quick Paleo Greek Mason Jar Salad Recipe is part of Meal Planning Mondays. The sweet & tangy greek salad dressing is made in only 5 minutes and tastes absolutely delicious! With a rotisserie chicken on hand, you can make 4-5 mason salad jars in just under 15 minutes! Lunch is set for the week! Take these to work or simply have them ready in the fridge for a ready made meal. Yes, it is that simple! Check out my tips below for making the perfect mason jar salad and keeping it fresh for days! Paleo, gluten free and dairy free.
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How to Make a Paleo Greek Mason Salad Jar
- The first step is to make the dressing. To a small jar, add extra-light olive oil, red wine vinegar, minced garlic, honey, black pepper and salt. Shake well. Now add 2 Tablespoons of this delicious greek dressing to the bottom of a wide-mouth pint sized mason jar.
- Next, add your green olives. I love these so I add a huge handful, about a dozen. Adding your olives to the dressing will keep the rest of the veggies crisp. Other things you can add to this layer are purple onions, they will stay nicely marinated in the dressing. Be sure your olives are above the dressing so your lettuce does NOT get soggy.
- Add your chopped romaine lettuce.
- Add sliced cucumbers. I use a small Persian Cucumber. Press down gently to make more room.
- Add your tomatoes.
- Add your chopped chicken. I used an organic rotisserie chicken for this recipe so it literally took me 15 minutes to make 4 salad jars.
- Seal with a lid and store in the coldest part of your fridge to keep them fresh. Be sure to not shake the jars so the dressing stays on the bottom.
When it is time you eat your Paleo Greek Mason Jar Salad, you can either eat it straight from the jar, or pour it onto a plate.
If you are eating it from the jar, give the jar a good shake to distribute the dressing throughout.
If you are going to eat it on a plate, simply pour your salad onto a plate or large bowl and your dressing will coat your salad nicely since it is on the bottom.
This recipe can be made Whole30 friendly by eliminating the honey.
Also, for a vegan friendly version, replace the chicken with garbanzo beans.
If you are going to keep these salads for several days in the fridge, I would recommend using a FoodSaver Wide Mouth Jar Sealer. Now let me tell you that if you do not have a FoodSaver system, you can use a handheld vacuum with adapter hose. That is a quarter cost of a FoodSaver.
I used this for years before finally deciding to get my Foodsaver and I sealed salads, soups and juices in mason jars and kept them fresh for days! It takes the air out of the jar, so your food stays fresh several days!
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- GREEK DRESSING:
- ⅓ cup light olive oil
- ¼ cup red wine vinegar
- 2 garlic cloves, finely minced
- 2 teaspoons honey
- ¼ teaspoon black pepper
- ¾ teaspoon salt
- FOR EACH SALAD JAR:
- 2 Tablespoons Greek Dressing
- 8-12 green olives
- 1 cup chopped romaine lettuce
- 12-15 slices Persian cucumber (1 small Persian cucumber)
- 4 baby tomatoes
- ½ cup chopped chicken (Rotisserie)
- To make dressing: Add olive oil, red wine vinegar, minced garlic, honey, black pepper and salt to a small jar. Seal tightly with a lid and shake until well combined.(Dressing can be divided between 4-5 mason jar salads.)
- To a mason jar, add 2 Tablespoons dressing, next, layer with olives, next, layer with lettuce, next, lay cucumbers flat and press down gently, next, add tomatoes, and finally top with chopped chicken. Press down and seal with lid.
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