Have you ever tried mason jar salads? They’re an amazing way to keep your salads fresh not soggy! In this post, I’m sharing three of my favorite mason jar salads: Turkey Bacon Cobb, Chicken Berry Pecan Salad, and Turkey Roasted Vegetable & Kale Salad. I’ll also teach you how to make your own combinations and layer them for optimal freshness and flavor! No more packing your dressing separate in awkward little containers.
How to assemble a mason jar salad:
Bottom layer – Your salad dressing. I like to make my own and have included three of my favorite recipes (ranch, poppyseed, and balsamic).
Second layer – Things like lean protein (chicken or turkey), beans, chickpeas, hard vegetables like beets and carrots, and firm fruits like apple and pear. These are ingredients that can marinate and get even tastier!
Third layer – Grains like quinoa or farro, tender vegetables like cucumber and tomato, and tender fruits like berries and peaches. These are ingredients you don’t want touching the dressing and getting soggy or mushy. Here is where I would include any crunchy add-ins like nuts, seeds, wonton strips, tortilla strips and croutons.
Fourth layer – Your greens! You can do romaine, butter lettuce, massaged kale, mixed greens, spinach, arugula, whatever you like. You should be able to pack 1-2 cups in the top of your jar. The tighter you pack your jar, the fresher your salad will stay! Of course, you don’t want to smash and crumple your greens so they wilt (unless it’s kale).
Now, when you dump your salad into a bowl, the greens are at the bottom, and your goodies and dressing are on the top! Trust me, mason jar salads will change the way you look at meal prep.
Here’s the printable recipes for my favorite Mason Jar Salads! I hope you will rate and comment below if you try them 🙂
Recipes created in collaboration with Abby Pollock and TransformNation.
Mason Jar Salads 3 Ways: Turkey Bacon Cobb, Chicken Berry Pecan Salad, and Turkey Roasted Vegetable & Kale Salad. Perfect for meal prep!
Ingredients
Turkey Bacon Cobb
6 oz. boneless skinless turkey breast cutlets
4 slices uncured bacon
1 cup sweet corn, canned
1 cup tomatoes, diced
1/4 cup red onion, diced (optional)
2 cups romaine lettuce, chopped
Ranch dressing:
3 tbsp. light mayo
2 tbsp. water (or to desired consistency)
1 tsp. fresh chives or parsley, chopped
1/4 tsp. dried dill
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. sea salt (optional)
Chicken Berry Pecan
6 oz. boneless skinless chicken breast
1 cup fresh blueberries
1 cup fresh strawberries, sliced
1/4 cup pecans, chopped
2 cups mixed greens
Poppyseed dressing:
3 tbsp. nonfat plain Greek yogurt
1 tsp. olive oil
1 tsp. honey
1 tsp. white wine vinegar
1/4 tsp. poppyseeds
1/8 tsp. salt (optional)
Turkey Roasted Vegetable & Kale
6 oz. boneless skinless turkey breast cutlets
1 cup butternut squash, roasted
1 cup beets, roasted
1/4 cup walnuts, chopped
2 cups baby kale
Balsamic dressing:
2 tbsp. balsamic vinegar
1 tbsp. water
2 tsp. olive oil
1 tsp. maple syrup
1/2 tsp. Dijon mustard
1/8 tsp. black pepper
1/8 tsp. salt (optional)
Directions
Turkey Bacon Cobb
Cook turkey breast cutlet in a skillet with cooking spray for 4-5 minutes per side, or until cooked through. Once cool enough to handle, dice into bite-sized pieces.
Cook bacon in same skillet until crispy. Once cool enough to handle, chop into bits.
Whisk together ranch dressing ingredients until smooth.
Divide dressing between two 16-oz. mason jars, then add half of the cooked turkey chunks and bacon bits to each.
Next, add two thirds cup each sweet corn and chopped tomatoes to each jar.
Pack one cup of romaine into each jar (more if you can fit it) and seal the lids.
Packed jars can be stored in the fridge up to one week.
Chicken Berry Pecan
Cook chicken in a skillet with cooking spray for 4-5 minutes per side, or until cooked through. Once cool enough to handle, dice into bite-sized pieces.
Whisk together poppyseed dressing ingredients until smooth.
Divide dressing between two 16-oz. mason jars, then add half of the cooked chicken chunks to each.
Next, add one half cup each blueberries and sliced strawberries to each jar.
Pack one cup of mixed greens into each jar (more if you can fit it) and seal the lids.
Packed jars can be stored in the fridge up to one week.
Turkey Roasted Vegetable & Kale
Preheat oven to 400 degrees F.
Cut squash and beets into bite-sized cubes and roast at 400 degrees F for 35 minutes.
Cook turkey breast cutlet in a skillet with cooking spray for 4-5 minutes per side, or until cooked through. Once cool enough to handle, dice into bite-sized pieces.
Whisk together balsamic dressing ingredients until smooth.
Divide dressing between two 16-oz. mason jars, then add half of the cooked turkey chunks to each.
Next, add one half cup each roasted squash and beets to each jar.
Add one tablespoon of walnuts to each jar.
Pack one cup of baby kale into each jar (more if you can fit it) and seal the lids.
Packed jars can be stored in the fridge up to one week.
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