These Mason jar salads bring together browned chicken, chickpeas, and baby spinach for a filling meal you can keep ready in the refrigerator. A quick dressing made with lemon juice, mustard, and honey adds a bright, gently sweet contrast to the savory chicken.
The key to a good layered salad is keeping the dressing at the bottom and the spinach at the top. That way, the greens stay separate until you pour everything into a bowl and toss it just before eating.
Build flavor into the chicken and dressing
Smoked paprika gives the chicken a warm, savory flavor, while garlic powder and black pepper season it throughout. Slicing the breasts into thin cutlets helps them brown in the skillet. Patting the chicken dry first also helps the surface brown instead of steaming against excess moisture.
The dressing balances fresh lemon juice with yellow mustard and honey. Whisking in the designated portions of garlic powder and salt gives it a savory base that connects with the seasoned chicken. Whisk until the ingredients come together, then divide the dressing between the jars before adding anything else.
Let the chicken cool before layering
Cook the cutlets until browned and cooked through, checking the thickest part as directed on the recipe card. After cooking, let the chicken rest before slicing; this gives the juices a chance to settle. Then allow the slices to cool before they go into the jars.
Warm chicken can wilt baby spinach and warm the other ingredients in the jar. Cooling it before assembly helps preserve the greens’ fresh texture. Keep the chickpeas drained and rinsed so extra liquid does not dilute the dressing or collect among the layers.
Keep the layers in the right order
With dressing at the bottom, chickpeas form the next layer, followed by sliced chicken and baby spinach on top. This arrangement keeps the dressing away from the delicate greens while the jars are sealed and refrigerated. Pack the layers neatly, but avoid pressing down hard on the spinach.
When you are ready to eat, pour the contents into a bowl and toss so the lemon dressing coats the chicken, chickpeas, and spinach. Mixing in the bowl distributes the dressing more evenly than trying to shake a tightly packed jar.
Store sealed jars safely
Keep the assembled jars sealed and refrigerated for up to four days. The separate layers make it easy to keep the dressing at the bottom and the greens on top until serving. Use the recipe’s storage guidance for the finished salads, and toss each one with its dressing just before eating.
Frequently Asked Questions
Why does the dressing go at the bottom of the jar?
Keeping the lemon dressing beneath the chickpeas, chicken, and spinach helps keep it away from the greens while the jar is stored. Pour the salad into a bowl and toss it just before eating so the dressing reaches every layer.
Why should the chicken cool before you assemble the salads?
Letting the sliced chicken cool before it goes into the jar helps keep the baby spinach from wilting during assembly. Rest the cutlets after cooking, slice them, and let the slices cool before layering them with the chickpeas.
How should I eat a Mason jar salad?
Pour the contents into a bowl and toss the salad with the dressing just before eating. This lets the dressing coat the chickpeas, chicken, and spinach evenly, instead of leaving it concentrated at the bottom of the jar.
Mason Jar Salads with Chicken and Chickpeas
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings20
minutes10
minutes590
kcal50
minutesThese layered salads combine browned chicken, chickpeas, and baby spinach with a quick lemon dressing. Keep the dressing at the bottom of each jar and the greens on top until serving.
Ingredients
- Chicken and salad
1 1/2 lb boneless, skinless chicken breasts, sliced into 4 thin cutlets
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder, divided
1 tsp kosher salt, divided
1/2 tsp black pepper
2 (15-oz) cans chickpeas, drained and rinsed
8 cups chopped baby spinach
- Lemon dressing
1/3 cup olive oil
3 tbsp fresh lemon juice
1 tsp yellow mustard
1 tsp honey
Directions
- Whisk the dressing olive oil, lemon juice, yellow mustard, honey, and 1/4 tsp of the garlic powder with 1/4 tsp of the salt in a small bowl.
- Pat the chicken cutlets dry. Season both sides with the smoked paprika, remaining 3/4 tsp garlic powder, remaining 3/4 tsp salt, and black pepper.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 5 minutes per side, until browned and the thickest part reaches 165°F.
- Transfer the chicken to a plate and let it rest for 5 minutes. Slice it, then let it cool for 15 minutes before assembling the jars.
- Divide the dressing among four 1-quart mason jars. Layer the chickpeas, sliced chicken, and baby spinach in that order. Seal the jars and refrigerate.
Notes
- Keep the sealed jars refrigerated for up to 4 days. Pour each salad into a bowl and toss with the dressing just before eating.
