Greek Pasta Chicken Salad Jars (Printable Version)

Vibrant Mediterranean layered salad with orzo, chicken, crisp vegetables, olives, and feta in mason jars for easy meal prep.

# What You Need:

→ 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 crumbled feta cheese

→ 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

# Steps:

01 - Cook orzo pasta according to package directions. Drain thoroughly, rinse under cold water, and allow to cool completely.
02 - Whisk together olive oil, red wine vinegar, oregano, minced garlic, Dijon mustard, sea salt, and black pepper in a small bowl until emulsified.
03 - Prepare four 16-ounce mason jars or similar airtight containers with lids.
04 - Divide dressing evenly among jars as the base layer. Add red onion, bell pepper, and cucumber over dressing. Layer cherry tomatoes, then cooled orzo pasta spread evenly. Top with chicken, olives, crumbled feta cheese, and finish with fresh parsley.
05 - Secure jar lids tightly and refrigerate for up to 4 days.
06 - Shake jar vigorously to distribute dressing throughout, or transfer contents to a bowl and toss to combine before eating.

# Expert Pointers:

01 -
  • The dressing soaks into everything without making anything soggy because it sits at the bottom until you're ready.
  • You can grab one straight from the fridge on a chaotic morning and feel like you have your life together.
  • It tastes better on day three than day one, which is basically magic for meal prep.
  • The crunch of cucumber against tender orzo gives you textures that keep every bite interesting.
02 -
  • If you put the dressing anywhere but the bottom, your orzo will turn into a soggy blob by day two and you'll regret every life choice that led you there.
  • Don't skip rinsing the orzo after cooking, the starch makes it gummy and clumpy, and it won't separate nicely when you shake the jar.
  • Tighten those lids like your lunch depends on it, because a leaky jar in your bag will haunt you.
03 -
  • Marinate your chicken in lemon juice, olive oil, and oregano for 30 minutes before grilling, it makes the whole jar taste like you put in way more effort than you did.
  • If you're not a fan of raw red onion, soak the slices in cold water for 10 minutes before layering them in, it takes the edge off without losing the crunch.
  • Use wide-mouth jars if you can find them, they're way easier to eat from directly and nothing gets stuck in the corners.
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