Greek Pasta Chicken Salad Jars

The first time I made these layered jars, I was skeptical about whether a salad could actually stay fresh for days. But shaking that jar on day three and discovering perfectly crisp vegetables still coated in that tangy Greek dressing completely changed my meal prep routine forever.

My coworker asked what I was eating every single day that week, and now our whole office does Sunday jar prep sessions together. Theres something satisfying about seeing four perfectly layered jars lined up in the fridge.

Ingredients

• 1 cup dry orzo pasta: This tiny rice-shaped pasta is the perfect vehicle for soaking up the dressing while maintaining a satisfying chew
• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, saving you time while adding that essential protein
• 1 cup cherry tomatoes halved: These little gems burst with juice when you bite into them, releasing their sweet acidity throughout the salad
• 1 cup cucumber diced: English cucumbers work best since they have fewer seeds and a more delicate skin
• 1/2 cup red bell pepper diced: This adds a crucial crunch and vibrant color that makes the jar visually stunning
• 1/2 cup red onion thinly sliced: The sharp bite of red onion mellows beautifully in the acidic dressing overnight
• 1/4 cup fresh parsley chopped: Flat-leaf parsley brings a fresh, herbal brightness that cuts through the rich feta and olives
• 1/2 cup Kalamata olives pitted and sliced: These briny, purple-black jewels are the soul of Greek cuisine and add essential saltiness
• 3/4 cup feta cheese crumbled: The creamy, tangy cheese creates little pockets of richness throughout every bite
• 1/4 cup extra-virgin olive oil: Use the good stuff here since it is the backbone of the dressing
• 2 tbsp red wine vinegar: This provides the perfect acidic balance to the olive oil
• 1 tsp dried oregano: Dried oregano actually works better than fresh here, as its flavor holds up well in the dressing
• 1 garlic clove minced: Let it sit in the vinegar for a few minutes to mellow its raw sharpness
• 1/2 tsp Dijon mustard: This is the secret ingredient that emulsifies the dressing so it clings to every ingredient
• 1/4 tsp sea salt: Start with this and adjust based on how salty your olives and feta are
• 1/4 tsp freshly ground black pepper: Freshly cracked pepper makes a noticeable difference in the final flavor

Instructions

Cook and cool the orzo:

Boil the pasta until just tender, rinse immediately under cold water to stop cooking and prevent sticking, then spread it on a baking sheet to cool completely

Whisk up the dressing:

Combine all the dressing ingredients in a small bowl and let it sit while you prep the vegetables, allowing the flavors to meld

Prep your jars:

Get four 16-ounce mason jars ready and start layering, beginning with the dressing at the bottom so it stays separate until serving time

Layer the sturdy vegetables:

Pile in the red onion, bell pepper, and cucumber directly on top of the dressing since these can handle marinating without getting soggy

Add tomatoes and pasta:

Scatter the cherry tomatoes next, then spoon in the cooled orzo creating a barrier between the wet ingredients and the toppings

Top with the good stuff:

Finish with layers of chicken, olives, and crumbled feta, then sprinkle the fresh parsley on the very top

Seal and store:

Tighten the lids well and refrigerate for up to four days, shaking before serving or dumping into a bowl for a prettier presentation

Save

My sister-in-law originally thought jar salads were just another Instagram trend, until I sent her to work with one of these and she texted me by noon asking for the recipe.

Making It Your Way

Once you master the basic layering principle, you can swap ingredients based on what is in season or what you have on hand. The key is keeping the wettest ingredients at the bottom and the most delicate ones on top.

Perfect Pairings

I love serving these with warm pita bread brushed with olive oil and sprinkled with zaatar. The contrast between the cold, crisp salad and the warm, pillowy bread makes it feel like a complete meal.

Batch Cooking Success

Spend 30 minutes on Sunday making four jars and your weekday lunches are sorted. The assembly becomes almost meditative once you have done it a few times.

• Double the dressing recipe and keep the extra in a separate container for quick weeknight salads
• Roast a whole chicken on Sunday and use the meat for these jars plus two other meals
• Label your jars with the date so you know which ones to eat first

Save

There is something deeply satisfying about opening that jar and seeing all those beautiful layers ready to be tossed together into something greater than the sum of its parts.

Recipe Questions

→ How long do these jars stay fresh?

When properly sealed and refrigerated, these Mediterranean jars maintain optimal freshness for up to 4 days. The strategic layering keeps vegetables crisp and flavors vibrant throughout storage.

→ Can I make these dairy-free?

Simply omit the feta cheese or substitute with a vegan alternative. The Mediterranean flavors remain delicious and satisfying without dairy. Olives and the herb vinaigrette provide plenty of savory depth.

→ What pasta works best?

Orzo is ideal for its small shape that layers beautifully, but whole-wheat pasta, quinoa, or couscous work equally well. Choose based on your dietary preferences and what you have available.

→ Should I shake before serving?

Yes, shake the jar vigorously to distribute the vinaigrette evenly, or pour contents into a bowl and toss thoroughly. Both methods ensure every bite is coated with the flavorful dressing.

→ Can I prepare chicken ahead?

Grilled or rotisserie chicken works perfectly. For maximum flavor, marinate raw chicken in lemon juice, olive oil, and oregano before cooking. Prepare up to 2 days in advance.

→ What size jars are recommended?

Large 16-ounce (480 ml) mason jars provide ample space for all layers. Wide-mouth versions make filling and serving easier. Any similar airtight container works as well.