High-Protein Mason Jar Salads 5 Ways

• 5 large (32 oz) wide-mouth quart mason jars
• 3 cups cooked shredded or diced chicken breast
• 10 cups chopped romaine, spinach, or mixed greens
• 1 cup cherry tomatoes, halved
• 1 cup diced English cucumbers
• 5 servings salad dressings (ranch, vinaigrette, tahini)
• Various toppings hard-boiled eggs, bacon, feta, chickpeas, black beans

Instructions

1. 1

   Layer 1 (Bottom): Pour 3 to 4 tablespoons of salad dressing directly into the bottom of each 32-oz jar.

2. 2

   Layer 2 (Hard Veggies): Add crunchy, non-absorbent vegetables that thrive in dressing (cucumbers, carrots, bell peppers, tomatoes).

3. 3

   Layer 3 (Grains & Beans): Add black beans, chickpeas, or cooked quinoa.

4. 4

   Layer 4 (Proteins & Cheeses): Add grilled chicken breast, hard-boiled eggs, and crumbled cheese.

5. 5

   Layer 5 (Top Greens): Pack tightly with dry crisp greens (romaine, spinach, arugula) at the very top, staying safely away from the dressing.

6. 6

   Seal tightly with airtight lids and store upright in the fridge. When ready to eat, invert and shake into a bowl!