Greek Chicken with Homemade Vinaigrette

Course Salad

Cuisine American

Keyword greek chicken salad, homemade vinaigrette, mason jar salad, meal prep salad

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 5 jars

Five mason jar salads with baked Greek-seasoned chicken, tomatoes, cucumber, olives, feta and greens over a homemade lemon vinaigrette. Made ahead for easy lunches.

Ingredients

Dressing

1/2 cup olive oil
1/4 cup red-wine vinegar
2 tbsp lemon juice
1 tsp garlic powder
2 tsp dried oregano
1/4 tsp salt
1–2 tsp honey

Salad

1 lb boneless chicken breasts
1 tbsp olive oil
1 tsp Greek or Italian seasoning
1 quart halved cherry tomatoes
5 mini cucumbers sliced
10 tbsp pitted olives chopped
10 tbsp feta
5 cups chopped romaine and baby spinach

Directions

Prepare: Heat the oven to 375°F and coat the chicken with 1 tbsp oil and the seasoning. Bake until the thickest part reaches 165°F, about 35–45 minutes depending on thickness. Let it cool completely, then cut it up. Shake the dressing ingredients together in a separate jar.
Assemble: Put about 2 tbsp dressing in each jar, then add tomatoes, cucumber, olives, feta, the cooled chicken, and greens. Refrigerate; shake and pour into bowls to serve.
Store: Refrigerate right away; for meal prep, eat within 3 days.
Serve: Keep the jar upright until mealtime. Empty it into a bowl, toss everything with the dressing, and serve cold.

Notes

Keep refrigerated at 40°F (4°C) or below.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 5 jars; boneless chicken breasts counted as raw chicken breast, Greek or Italian seasoning (the first choice counted), pitted olives counted as ripe olives (one 4-oz can 113 g). Brands and portions vary, so use it only as an approximation.