Greek Pasta Chicken Salad Jars (Print Version)

Mediterranean layered orzo salad with chicken, vegetables, olives, and feta cheese—ideal for meal prep.

# Components:

→ Pasta & Protein

01 - 1 cup dry orzo pasta
02 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup red bell pepper, diced
06 - 1/2 cup red onion, thinly sliced
07 - 1/4 cup fresh parsley, chopped

→ Add-Ins

08 - 1/2 cup Kalamata olives, pitted and sliced
09 - 3/4 cup feta cheese, crumbled

→ Dressing

10 - 1/4 cup extra-virgin olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 teaspoon dried oregano
13 - 1 garlic clove, minced
14 - 1/2 teaspoon Dijon mustard
15 - 1/4 teaspoon sea salt
16 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Cook orzo pasta according to package instructions. Drain thoroughly, rinse under cold water, and allow to cool completely before use.
02 - In a small bowl, whisk together olive oil, red wine vinegar, oregano, minced garlic, Dijon mustard, sea salt, and black pepper until well combined.
03 - Ready four 16-ounce mason jars with tight-fitting lids, ensuring they are clean and dry.
04 - Layer ingredients in jars in this sequence for optimal preservation: distribute dressing evenly as the base layer, followed by red onion, bell pepper, and cucumber directly on dressing, then cherry tomatoes, cooked orzo pasta spread evenly, chicken, Kalamata olives, crumbled feta cheese, and fresh parsley as the top layer.
05 - Seal jars tightly with lids and refrigerate. Salads remain fresh for up to 4 days when properly sealed.
06 - When ready to eat, shake jar vigorously to distribute dressing throughout, or transfer contents to a bowl and toss to combine before consuming.

# Expert Advice:

01 -
  • Everything tastes better when you shake it yourself, and the dressing stays at the bottom so nothing gets soggy before lunchtime.
  • You can see every colorful layer through the glass, which makes grabbing lunch feel a little less like a chore and a little more like opening a gift.
  • It holds up in the fridge for days without wilting, so you can prep Sunday night and coast through the week without thinking.
  • The salty feta and briny olives make every bite feel like you're eating somewhere with better weather than wherever you actually are.
02 -
  • Always put the dressing on the bottom and the delicate greens on top, or you'll end up with wilted, soggy parsley by day two and regret your choices.
  • Rinse the orzo in cold water after cooking or it will stick together in one giant clump that no amount of shaking will fix.
  • Don't skip the red onion soaking in the dressing step, it transforms sharp raw onion into something sweet and mellow that won't haunt your afternoon.
  • If your cucumber is particularly watery, pat it dry with a towel before adding it or the whole jar will turn into a sad, diluted soup.
03 -
  • Use wide mouth mason jars instead of regular ones, because getting a fork in and out of a narrow opening is more frustrating than it should be.
  • Double the dressing recipe and keep extra in the fridge, so you can drizzle more on top if you like things extra saucy or use it on other salads throughout the week.
  • Let the jars sit in the fridge for at least an hour before eating, the flavors need time to mingle and the onions need time to mellow in the dressing.
  • If you're taking these on the go, pack them in an insulated lunch bag with an ice pack, especially in summer, so everything stays crisp and cold.
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