Chicken Lemon-Dill Ranch Mason Jar Salad

Makes: 2 servings
Serving Size: 1 × 16 oz (473 ml) mason jar

Ingredients

Ranch-Style Dressing

  • ¼ cup plain Greek yogurt (dairy or non-dairy)

  • ¾ tbsp lemon juice

  • 2 tbsp fresh dill, finely chopped

  • ¼ tsp sea salt (or to taste)

Salad

  • ½ cup cherry tomatoes, halved

  • ½ medium cucumber, chopped

  • ½ cup shredded cheddar cheese

  • 1½ cups cooked chicken breast, chopped or shredded

  • ½ cup corn

  • ~⅛ head green lettuce, chopped

Instructions

  1. In a small bowl, whisk together the yogurt, lemon juice, dill, and salt until smooth.

  2. Divide the dressing evenly between two mason jars.

  3. Layer the tomatoes, cucumber, cheese, chicken, corn, and lettuce on top.

  4. Seal and refrigerate until ready to eat.

  5. When ready, shake well and pour into a bowl before eating.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Easy Swaps & Add-Ins

  • Dairy-Free: Use coconut yogurt or vegan ranch; swap or omit the cheese.

  • No Chicken: Substitute turkey, chickpeas, black beans, tofu, or tempeh.

  • Extras: Avocado, green onion, bell peppers, mushrooms, or fresh herbs.

Chicken Quinoa Chickpea Salad Jar

Makes 3 mason jars

Description

A fresh, protein-rich salad inspired by the popular Jennifer Aniston bowl, with additional protein added for extra staying power. Made with quinoa, chickpeas, lean chicken, and plenty of fresh herbs, this recipe is balanced, satisfying, and perfect for meal prep.

Ingredients

  • 1½ cups cooked quinoa, cooled

  • 1 cup chickpeas, rinsed and drained

  • 2 chicken breasts, cooked and diced

  • ½ cup cucumber, finely chopped

  • ½ cup fresh parsley, chopped

  • ½ cup fresh mint, chopped

  • ¼ cup red onion, finely chopped

  • 3 tbsp pistachios, chopped

  • ½ cup crumbled feta (dairy or non-dairy)

Dressing

  • Juice of 1½ lemons

  • 2 tsp olive oil

  • Salt and pepper, to taste

Instructions

  1. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.

  2. Divide the dressing evenly between three mason jars.

  3. Layer chickpeas, quinoa, and chicken evenly into each jar.

  4. Add cucumber and red onion.

  5. Top with parsley, mint, pistachios, and feta.

  6. Seal and refrigerate. Shake before eating.

Storage

Keeps well in the refrigerator for up to 3–4 days. Ideal for grab-and-go lunches.