Chicken Mason Jar Salad Series Recipes

Hi Everyone, For those of you who follow my Instagram page (@behindthpl8s) you already know I have been on quite a mason jar salad kick lately. The recipe I posted for Thai Peanut Mason Jar Salads  back in April had great reception with all of the readers and I must say, I fell in love as well. After 2 weeks straight of eating them for lunch I started thinking of the endless possibilities of other salads to stuff my jars with. That brings me to this Chicken Mason Jar Salad Series!

Originally, the thought of putting a salad in a mason jar was because it was aesthetically pleasing. I will admit I found that it was easier to pour the salad out to eat. There is one big  benefit I did discover, which is the reason I continued to store my daily lunch in these mason jars, which is that my salad never gets soggy. In the past, I carried my salads to work in various Tupperware containers. Why? Because I hated sodden lettuce and salad toppings. Putting all the ingredients together with the dressing always resulted in this ending. The Mason jar keeps the dressing at the bottom and as long as you only put the ingredients that don’t wilt or get saturated in the jar first you will still have crispy lettuce hours later!

The Mason jar also just happens to hold the perfect lunch size salad.

In this Mason jar salad series I am highlighting three of my favorite chicken featured salads that I have created; Barbeque Chicken, Lemon Rosemary Chicken and Kale, and Buffalo Chicken. As I said before, the creation ideas are infinite but; these three choices are tried and true.

 

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Lemon Rosemary Chicken and Kale:

Place 2 large chicken breasts in a crockpot. Season the chicken with rosemary, salt, and garlic powder. Cook on low for 7-8 hours. Remove chicken and shred. Drain any liquid or fat out of the crockpot. Return shredded chicken to the crockpot. Add ½ cup chicken broth, ¼ cup white wine, juice of 1 lemon and top the chicken with 1 small lemon sliced in rounds. Cook on low for another ½ hour. Remove the cooked lemon rinds before using.

Start the Mason jar with juice of 1 lemon, olive oil (the amount depends on your own preference of lemon to olive oil ratio for the dressing)  and season with salt and pepper. Add 6 thin slices of pear, ¼ of the shredded chicken, a small handful of pine nuts, and about ¾ cup of kale and spinach. Top off the jar with a spoonful of shaved Parmesan.

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Barbeque Chicken:

Place 2 large chicken breasts in a crockpot. Cook on low for 7-8 hours. Remove chicken and shred. Drain any liquid or fat out of the crockpot. Return shredded chicken to the crockpot. Add ¾ cup of your favorite barbeque sauce. Cook on low for another ½ hour.

Start the Mason jar with 2 tbsp of ranch dressing (I used a Greek yogurt version). Drop in cherry tomatoes, shredded carrots, and about ½ cup of canned black beans and corn mixed together. Top with ¼ of your barbeque chicken followed by romaine lettuce greens.

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Buffalo Chicken:

Place 2 large chicken breasts in a crockpot. Cook on low for 7-8 hours. Remove chicken and shred. Drain any liquid or fat out of the crockpot. Return shredded chicken to the crockpot. Add ½ cup of Frank’s Red Hot Wing Sauce and ¼ cup of your favorite ranch or blue cheese dressing. Cook on low for another ½ hour.

Start your Mason jar with 2 tbsp of roasted tomato vinaigrette (If you can’t find this variety feel free to sub with something else). Add in your tomatoes and shredded carrots. Next top these veggies with your buffalo chicken. Add spring greens and top that off with a sprinkle of blue cheese crumbles.

Enjoy spicing up your work lunch routine with these ideas!

*Recipe Note- I used 8oz mason jars for these salads. Also, I like to make my chicken a day in advance so it has time to chill. I always like my chicken cold in my salads (this also keeps your lettuce from getting wilted too).

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…all for the love of the dish!

Missy

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