Have you tried making a mason jar salad yet? They are so popular right now. They are great for food prepping, they are a healthy grab-and-go meal and those mason jars are just cute! We've found some delicious recipes for you to try out. Enjoy!
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| Chicken Salad Mason Jar Via Kristine's Kitchen |
Chicken Salad Mason Jar Salads
Serves: 4
Ingredients
For the salads:
2 boneless skinless chicken half breasts (about ¾ pound)
3 ribs celery, chopped
1 apple, chopped
2 teaspoons lemon juice
1 cup grapes, halved
8 leaves romaine lettuce, chopped*
1/2 cup pecans, toasted
For the dressing:
3/4 cup Greek yogurt
1 1/2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon lemon juice
2 tablespoons water
1 teaspoon poppy seeds
salt and pepper
Directions:
Cook the chicken:
Heat a medium or large skillet over medium heat and spray with cooking spray. Add the chicken and season with salt and pepper. Cook until browned on one side, 2-3 minutes. Flip chicken and brown on second side, about 2 minutes. Pour in water so that it reaches halfway up the sides of the chicken; cover skillet with lid. Continue cooking chicken until it is cooked through (it should read 165 degrees F on an instant-read thermometer). Remove chicken to a plate to cool.
Meanwhile, prepare the rest of the salads:
Whisk together dressing ingredients. Taste and add a bit more honey (1/2 teaspoon) if desired. Divide dressing evenly between four 16-ounce mason jars.
Toss the apple pieces with 2 teaspoons lemon juice.
Once the chicken is cooled, chop it into bite-sized pieces.
Divide the remaining salad ingredients between the four mason jars, in this order: celery, chicken, apple, grapes, lettuce, pecans. Seal jars with lids and refrigerate. When you're ready to eat your salad, shake it up in the jar to mix in the dressing, pour into a bowl or plate, and enjoy!
Salads will last for 3 days in the refrigerator.
*If you want more lettuce in each salad, use 32 ounce mason jars.
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| Spinach and Bacon Mason Jar Salads Via The Seasoned Mom |
Spinach and Bacon Mason Jar Salads
Serves: 4
For the dressing:
1/2 cup mayonnaise
2 tablespoons sugar
2 tablespoons vinegar
1 teaspoon salt
For the salad:
4 cups baby spinach leaves
1 red onion, diced
8 slices Hormel bacon, cooked and coarsely chopped
4 hard-boiled eggs, chopped
2 cups sliced mushrooms
4 (quart-size) mason jars
Whisk together dressing ingredients in a small bowl or measuring cup until completely combined.
Place a few tablespoons of dressing at the bottom of each jar.
Divide remaining ingredients among the jars, layering in the following order: red onion, egg, mushroom, bacon, spinach. Twist on the top to seal your salads and refrigerate until ready to serve.
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| Roasted Tomato Caprese Mason Jar Salad Via Fit Living Eats |
Roasted Tomato Caprese Mason Jar Salad
Yield: 4 mason jar salads
Prep Time: 10 min
Cook Time: 5 min
Total Time: 15 min
Ingredients:
2 cups grape tomatoes
1 cup fresh mozzarella, cubed
1/2 cup basil, chopped
4 cups spinach
Balsamic Dressing:
1/4 cup olive oil
1/3 cup balsamic vinaigrette
1 Tablespoon dijon mustard
1 garlic, grated
1/2 teaspoon oregano
1/4 teaspoon salt
Instructions:
Preheat oven to 425 degrees.
Place the grape tomatoes on a baking sheet and drizzle with olive oil. Roast in the oven for 5-10 minutes, or just until the skin is beginning to burst. When done, set aside to cool about 10 minutes.
Meanwhile, make the dressing. Add all of the ingredients in a bowl and whisk to combine. Set aside.
To assemble the mason jar salad, add 3 Tablespoons dressing to the bottom and then layer from bottom to top in this order: 1/2 cup roasted tomatoes, 2 Tablespoons chopped basil, 1/4 cup cubed mozzarella and 1 cup spinach. Screw the lid on and store in the refrigerator for up for 4 days!
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