Greek Pasta Chicken Salad Jars (Print Version)

A fresh Mediterranean salad layering orzo, grilled chicken, crisp vegetables, briny olives, and feta cheese in convenient mason jars.

# 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 directions. Drain thoroughly, rinse under cold water, and allow to cool completely.
02 - In a small bowl, combine olive oil, red wine vinegar, oregano, minced garlic, Dijon mustard, sea salt, and black pepper. Whisk until well emulsified.
03 - Gather four 16-ounce mason jars with tight-fitting lids and arrange on a clean work surface.
04 - Divide dressing evenly among jars. Layer red onion, bell pepper, and cucumber directly over dressing. Add cherry tomatoes, followed by cooled orzo pasta spread evenly. Top with chicken, then olives, crumbled feta, and finish with fresh parsley.
05 - Secure jar lids tightly and refrigerate for up to 4 days. Shake vigorously before serving or transfer contents to a bowl and toss to combine.

# Expert Advice:

01 -
  • The dressing sits at the bottom so nothing gets soggy, which means Thursday's lunch tastes as crisp as Monday's.
  • It's genuinely filling without that heavy, sluggish feeling you get from most meal prep options.
  • You can grab it straight from the fridge on your way out the door, no assembly required.
  • The feta and olives make it feel indulgant even though you're basically eating vegetables and lean protein.
02 -
  • Cool the orzo completely before layering or it will steam inside the jar and make everything soggy and sad.
  • Put the dressing at the bottom first, not on top, this is the whole secret to keeping everything fresh for days.
  • Don't overfill the jars or you won't have room to shake them, and shaking is half the fun.
03 -
  • Marinate your chicken in lemon juice, olive oil, and oregano before grilling, it makes the whole jar taste more cohesive and intentional.
  • Use wide mouth mason jars instead of regular ones, they're easier to fill and much easier to eat from without dumping half of it on your shirt.
  • If you batch cook the chicken and orzo on the weekend, assembly takes less than ten minutes and feels like cheating.
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