Greek Pasta Chicken Salad Jars (Printable Version)

Vibrant Mediterranean layered salad featuring orzo, chicken, crisp vegetables, olives and creamy feta—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 the orzo pasta according to package instructions. Drain and rinse under cold water until completely cooled.
02 - In a small bowl, whisk together olive oil, red wine vinegar, oregano, minced garlic, Dijon mustard, sea salt, and freshly ground black pepper.
03 - Gather four 16-ounce mason jars with tight-fitting lids.
04 - Divide dressing evenly among jars. Layer red onion, bell pepper, and cucumber directly over dressing. Add cherry tomatoes, followed by cooled orzo pasta. Top with chicken, olives, feta cheese, and fresh parsley.
05 - Seal jars tightly and refrigerate for up to 4 days.
06 - When ready to serve, shake the jar vigorously to distribute dressing or pour contents into a bowl and toss to combine.

# Expert Tips:

01 -
  • Every ingredient stays crisp and separate until you're ready to eat, no soggy lettuce disasters.
  • The dressing soaks into the orzo just enough to make every bite taste like a vacation you didn't plan.
  • You can grab a jar on your way out the door and actually look forward to lunch instead of dreading another sandwich.
  • It tastes better on day three than day one, which feels like kitchen magic every single time.
02 -
  • Always put the dressing at the bottom, not the top, or you'll open your jar to find wilted parsley and sad, soggy chicken.
  • Don't skip rinsing the orzo in cold water, hot pasta will steam everything above it and turn your crisp veggies into a warm, limp disappointment.
  • If you're tempted to add spinach or arugula, don't layer it in, tuck a separate small bag in your lunch box and add it right before eating.
03 -
  • Use wide-mouth jars instead of regular, they're easier to layer and even easier to eat from without dressing ending up on your nose.
  • Grill extra chicken whenever you're already cooking and freeze it in two-cup portions, future you will be so grateful.
  • If the dressing tastes too sharp after a few days, add a tiny drizzle of honey or a pinch of sugar to the next batch, it mellows everything out.
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