Save One Tuesday afternoon, I was staring at my lunch options with that familiar dread of repetition when my hand landed on a mason jar in the cabinet. What if I could build something that didn't need mayo, wouldn't get soggy, and tasted better the next day? That's when this salad was born, and it quietly became the answer to that question I ask myself almost every workday: what am I actually excited to eat?
I brought these to a work potluck thinking nobody would care much, and I watched someone literally abandon the pasta salad to shake one of these jars instead. The way the dressing coated everything when you inverted it, the creamy avocado mixing with that bright lime hit—people kept asking why it tasted so much better than regular salads.
Ingredients
- Cooked chicken breast, 2 cups diced or shredded: Use rotisserie if you're short on time; the seasoning actually adds personality to this salad.
- Ripe avocados, 2 diced: Pick them firm enough that they won't turn to mush by day two, but soft enough that they taste creamy.
- Cherry tomatoes, 1 cup halved: The smaller ones stay intact better in the jar and burst with flavor when you bite them.
- Cucumber, 1 cup diced: Leave the skin on for color and nutrients; it keeps its crunch beautifully.
- Red onion, 1/2 cup finely chopped: This sits closest to the dressing, so it softens just enough to lose its harsh bite without becoming mushy.
- Baby spinach leaves, 1/2 cup: The gentle greens on top protect everything else from getting crushed on the commute.
- Extra-virgin olive oil, 2 tablespoons: Don't use the cheap stuff here; it's the backbone of your dressing.
- Fresh lime juice, 2 tablespoons (about 1 lime): Bottled works in a pinch, but fresh makes a noticeable difference in brightness.
- Garlic clove, 1 minced: Raw garlic whispered into the dressing wakes everything up.
- Sea salt, 1/2 teaspoon: Taste as you go; you might want slightly more depending on your chicken.
- Ground black pepper, 1/4 teaspoon: Freshly ground if your grinder is nearby.
- Fresh cilantro, 2 tablespoons chopped (optional): If you're a cilantro person, this small amount feels like a secret ingredient.
Instructions
- Make the dressing first:
- Whisk together olive oil, lime juice, minced garlic, salt, and pepper in a small bowl until it smells sharp and alive. You'll know it's right when the garlic is evenly distributed and the oil looks emulsified.
- Divide the dressing into jars:
- Pour equal amounts into the bottom of each of your four mason jars—this is your insurance policy against soggy salad. The dressing will stay put at the bottom while everything else stays dry above it.
- Layer strategically:
- Start with red onion, then cucumber, then cherry tomatoes, then chicken, then avocado, and finish with spinach at the very top. The order matters because heavier vegetables and proteins need the cushion of dressing, while delicate greens stay protected up top.
- Finish with cilantro:
- Scatter the fresh cilantro over the spinach if you're using it, then cap those jars tight. The sealed environment keeps everything crisp and ready.
- Chill and store:
- Refrigerate until you're ready to eat, which could be in an hour or three days. When you want to eat, shake vigorously or pour everything into a bowl and toss.
Save There was this moment on a Friday when I pulled a jar from the fridge, shook it standing at my desk while on a conference call, and realized I was genuinely looking forward to lunch instead of just tolerating it. That's when I knew this wasn't just a salad—it was a small rebellion against the monotony of desk eating.
The Avocado Timing Question
Avocados are tricky in meal prep because they oxidize faster than almost any ingredient you'll work with. I learned the hard way that if you cut them on Sunday for a Wednesday lunch, they'll be brown and bitter no matter how much lime juice you use. The sweet spot is cutting them the night before or morning of—the jar's seal keeps them fresher longer than you'd think, but they still need to be relatively fresh when they go in.
Playing with Flavors
Once you nail the basic version, the dressing is your playground. I've added a tiny pinch of smoked paprika that made people ask what secret ingredient I was hiding. A chopped jalapeño goes straight into the dressing if you want heat, and it actually gets better as it sits because the garlic and spice have time to mingle.
Make It Your Own
The beauty of a mason jar salad is that it's endlessly flexible once you understand the layering principle. I've swapped rotisserie turkey for the chicken, added crispy bacon bits right on top of the greens, and even experimented with different dressing angles like a lime-cilantro vinaigrette when I'm feeling adventurous. The formula stays the same, but the personality changes with what you have and what you're craving.
- Keep the heaviest ingredients near the dressing and the most delicate greens at the very top.
- If you're prepping more than two jars, make a double batch of dressing so you're not constantly whisking.
- Shake the jar hard before eating—you want that dressing everywhere, coating every bite.
Save This salad has become my answer to the weekly lunch dilemma, and the fact that it's keto-friendly and actually tastes like something I want to eat is just the bonus. Every time I shake that jar and watch the colors blur together, I remember why simple recipes done right beat complicated ones every single time.
Kitchen Q&A
- → What kind of chicken is best for this salad?
Cooked chicken breast works well, diced or shredded. Rotisserie chicken is a convenient alternative for added flavor.
- → How can I keep the avocado fresh in the jars?
Use ripe but firm avocados and consume within two days. Keeping jars refrigerated and sealed tight helps minimize browning.
- → Can I customize the dressing flavors?
Yes, mixing in jalapeño, smoked paprika, or additional herbs enhances the citrusy olive oil dressing naturally.
- → Is it necessary to layer the ingredients in a specific order?
Layering helps keep ingredients fresh and crisp. Placing dressing at the bottom, followed by sturdy veggies, then chicken and avocado preserves texture.
- → What is the best way to serve the salad from the jars?
Shake the jar to mix dressing and ingredients evenly or pour contents into a bowl for tossing before serving.