Name: Strawberry Chicken Salad Mason Jar – Fresh Lunch in a Jar
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups cooked chicken breast, shredded (about 8 oz); 1 cup fresh strawberries, hulled and quartered; 1/2 cup red grapes, halved; 1/3 cup toasted sliced almonds; 1/4 cup crumbled feta cheese; 2 cups mixed baby greens (baby spinach, arugula, and lettuce); 1/4 cup red onion, finely diced; 2 tbsp extra‑virgin olive oil; 1 tbsp balsamic vinegar; 1 tsp honey; Salt and freshly cracked black pepper, to taste; 4 wide‑mouth 16‑oz mason jars, lids and rings

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When I first tossed together cooked chicken, sweet strawberries, and crunchy veggies, I knew I had stumbled onto something special. The result? A bright, protein‑rich salad that stays crisp and delicious all day long—served straight from a mason jar. This strawberry chicken salad mason jar is perfect for meal‑prepping, picnics, or a quick office lunch that feels far from ordinary.

Why You’ll Love This Recipe

Ready‑to‑eat in under 10 minutes once assembled
Balanced mix of protein, fruit, and healthy fats
Portable, mess‑free packaging – just shake and eat
Bright flavors that keep you satisfied without heavy sauces
Great for make‑ahead meals – lasts up to 4 days in the fridge

Ingredients

2 cups cooked chicken breast, shredded (about 8 oz)
1 cup fresh strawberries, hulled and quartered
1/2 cup red grapes, halved
1/3 cup toasted sliced almonds
1/4 cup crumbled feta cheese
2 cups mixed baby greens (baby spinach, arugula, and lettuce)
1/4 cup red onion, finely diced
2 tbsp extra‑virgin olive oil
1 tbsp balsamic vinegar
1 tsp honey
Salt and freshly cracked black pepper, to taste
4 wide‑mouth 16‑oz mason jars, lids and rings

How to Make Strawberry Chicken Salad Mason Jar

Prepare the dressing. In a small bowl whisk together olive oil, balsamic vinegar, honey, a pinch of salt, and pepper. Taste and adjust sweetness or acidity as needed.
Layer the jar – start with the wet ingredients. Pour 1 tablespoon of the dressing into the bottom of each mason jar. This ensures the greens stay fresh and crisp.
Add heartier components. Divide the shredded chicken evenly among the jars (about 1/2 cup per jar). Follow with the diced red onion.
Fruit and crunch. Spoon the quartered strawberries and halved grapes over the chicken. Sprinkle toasted almonds on top of the fruit.
Cheese and greens. Add a generous pinch of feta cheese to each jar, then fill the remainder with mixed baby greens, packing them lightly but firmly.
Seal and shake. Secure the lid and ring. When you’re ready to eat, simply shake the jar vigorously for 10‑15 seconds to coat everything with the dressing.
Serve. Open the jar, give the salad a quick toss with a fork if needed, and enjoy straight from the jar or transfer to a plate.

Overall prep time is about 15 minutes, and each jar serves one satisfying lunch.

Tips for Best Results

Use freshly cooked or rotisserie chicken. Warm chicken can be cooled quickly in an ice bath to keep the salad cool.
Toast almonds just before assembling. A dry skillet over medium heat brings out their nutty aroma in 2‑3 minutes.
Keep the dressing separate until you’re ready to eat. This prevents the greens from wilting.
Choose ripe but firm strawberries. Over‑ripe berries become mushy and release excess juice.
Pack the jars upright. If you need to transport them, place a small piece of parchment paper between the lid and jar to avoid leaks.

Variations

Asian twist: Swap balsamic vinaigrette for a sesame‑ginger dressing and replace almonds with toasted sesame seeds.
Nut‑free: Omit almonds and add crunchy roasted chickpeas instead.
Vegan version: Use grilled tofu cubes in place of chicken and replace feta with crumbled tofu feta.
Herb boost: Add a tablespoon of chopped fresh basil or mint to the greens for an aromatic lift.

Storage

These mason‑jar salads keep well in the refrigerator for up to 4 days. Store the jars with the lid tightly sealed. If you’re preparing them ahead of time, keep the dressing in a separate small container and add it just before eating to maintain crunch.