Prep a few of these for the week ahead!  Greek salads have always been my favorite, and I think you’ll go crazy over this super simple dressing.

Greek Salad Jar

  • Servings: 4
  • Difficulty: easy
  • Print


  • 2 chicken breasts
  • 2 lemons
  • 2 tsp dried oregano, divided
  • 3 cloves of garlic
  • 1/4 cup plus 1 TBSP olive oil, divided
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup kalamata olives
  • 4 oz. feta cheese, crumbled
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, cut into half moons
  • 1/4 cup thinly sliced red onion
  • 2-3 heads of romaine lettuce, washed and chopped


Mix the juice of 1 lemon, 1 TBSP olive oil, 1 tsp of oregano, and 2 minced garlic cloves.  Pour over chicken breasts and marinate at least 1 hour (or overnight).

Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper and place chicken breasts on top.  Cook for 20-30 minutes, until chicken is cooked through.  Allow chicken to cool before cutting into bite-size pieces.

While the chicken is cooking, prepare the veggies and make the salad dressing: in a blender or food processor, blend the juice of 1 lemon, 1/4 cup of olive oil, 1 heaping tsp of oregano, 1/4 tsp salt, 1/4 tsp pepper, and 1 clove of garlic.

Assemble your salads in 32 ounce mason jars.  First add the dressing, then cherry tomatoes, cucumber, and red onion.  Then add the diced chicken, kalamata olives, and feta cheese.  Finally add enough lettuce to fill the jar.

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