Greek Pasta Chicken Salad Jars

The idea for these layered jar salads came to me during a particularly chaotic Sunday afternoon when I was staring at four mismatched mason jars and a container of leftover grilled chicken. I had just returned from the farmers market with an embarrassing amount of cherry tomatoes and a fresh block of feta, somehow convincing myself that meal prep could actually feel like a creative project rather than a chore.

My husband thought I was being ridiculous when I started carefully spooning ingredients into glass jars, weighing each layer mentally like I was conducting a science experiment. By day three, he was stealing my jars and asking if I could make them for the entire week.

Ingredients

• Orzo pasta: This tiny rice shaped pasta catches all the flavorful oils and dressing beautifully, plus it feels more special than regular pasta salad
• Cooked chicken breast: Rotisserie chicken works perfectly here or grill your own with lemon and herbs for extra depth
• Cherry tomatoes: Their sweetness balances the salty olives and tangy feta, plus they hold their shape better than sliced tomatoes
• Cucumber: English or Persian cucumbers work best since they have fewer seeds and stay crunchier longer
• Red bell pepper: Adds that gorgeous pop of color and a subtle sweetness that plays nicely with the sharp red onion
• Red onion: Thinly sliced, the vinegar from the dressing tames its bite while letting its flavor shine through
• Fresh parsley: Do not skip this, it brightens everything and makes the whole dish taste garden fresh
• Kalamata olives: These briny gems are non negotiable for authentic Greek flavor, their saltiness seasons the entire salad
• Feta cheese: Creamy, tangy, and absolutely essential, use a good quality Greek feta for the best results
• Extra virgin olive oil: The backbone of the dressing, use a fruity, robust oil you would drizzle on finished dishes
• Red wine vinegar: Provides the perfect acidic balance without being too harsh like white vinegar can be
• Dried oregano: Dried actually works better here than fresh as it infuses the dressing more thoroughly
• Garlic: One fresh clove gives you that raw kick that makes everything taste immediately more alive
• Dijon mustard: Helps emulsify the dressing and adds just the slightest background warmth
• Salt and pepper: Remember the feta and olives are already salty, so taste your dressing before adding more

Instructions

Prep the orzo:

Cook the orzo until al dente, rinse immediately under cold water to stop the cooking process, then let it cool completely before layering so it does not create steam

Whisk the dressing:

Combine the olive oil, red wine vinegar, oregano, garlic, mustard, salt, and pepper in a small bowl until the mixture thickens slightly and the garlic is evenly distributed

Start layering:

Divide the dressing evenly among four mason jars, then add the sturdy vegetables like onion, bell pepper, and cucumber directly on top

Add the tomatoes:

Layer the cherry tomatoes next as they can handle some contact with the dressing without getting mushy

Add the orzo:

Spread the cooled pasta evenly across all jars, creating a nice foundation for the proteins and toppings

Top with proteins:

Layer the chicken, then the olives, crumbled feta, and finally the fresh parsley on the very top

Seal and store:

Tighten the lids and refrigerate for up to four days, shaking well before eating or pouring into a bowl if you prefer

Pin it

There is something deeply satisfying about opening the fridge and seeing four perfectly portioned lunches lined up, like little edible promises that the week will not completely overwhelm you.

Make Ahead Success

The beauty of this recipe is how it solves the eternal meal prep problem of soggy salad by keeping the dressing separate until you are ready to eat, but still delivering that perfectly dressed taste.

Customization Ideas

Swap the orzo for quinoa or whole wheat pasta if you want to boost the fiber, or add artichoke hearts and roasted red peppers for even more Mediterranean vibes.

Serving Suggestions

These jars are incredibly portable but also make a beautiful lunch when poured into a bowl and garnished with extra fresh herbs.

• Warm some pita bread and serve alongside for a more substantial meal
• Add a dollop of hummus on top before shaking for extra creaminess
• Keep a jar at work for emergency lunch situations that actually feel special

Pin it

These jars have saved me from ordering takeout more times than I care to admit, and the fact that they actually taste better with time makes them the ultimate edible lifesaver.

Common Questions

→ How long do these jars stay fresh?

When properly layered and sealed, these Mediterranean jars stay fresh in the refrigerator for up to 4 days. The dressing at the bottom gradually seasons the ingredients while keeping vegetables crisp.

→ What's the purpose of the specific layering order?

Layering dressing first prevents sogginess by keeping delicate ingredients away from moisture. Hardy vegetables like onion and pepper sit in dressing, while pasta and chicken stay fresh in middle layers, with cheese and herbs on top.

→ Can I use different pasta shapes?

While orzo works beautifully for its rice-like texture that distributes evenly, you can substitute with small pasta shapes like ditalini, small shells, or even quinoa for added protein and fiber.

→ Is this dairy-free friendly?

Simply omit the feta cheese or substitute with dairy-free feta alternatives. The remaining ingredients are naturally dairy-free, making it easy to accommodate various dietary preferences.

→ What's the best way to serve these?

Shake the jar vigorously to distribute the dressing throughout all layers, then pour into a bowl for easy eating. Alternatively, eat directly from the jar with a fork, stirring as you go to mix the flavors.

→ Can I use leftover chicken?

Absolutely! Leftover grilled, roasted, or rotisserie chicken works perfectly. Just dice or shred it into bite-sized pieces. Leftover cooked chicken actually adds more flavor since it's already seasoned.