MASON JAR SALAD….A different type of meal prep container
How to make beautiful and healthy Mason jar salad
After putting up a strong resistance, I finally succumbed to the mason jar salad trend. I don’t know why exactly I was fighting it because they are awesome, simple as that! The best part is that the finished product is so beautiful that when my refrigerator door opens a beam of bright light emanates from inside and a choir of angels start singing. Okay, maybe that’s a little over dramatic but they are gorgeous, perfectly organized, and healthy. That’s a LOT of boxes checked off.
Like many of you who are new to this food prepping routine, there is always a learning curve when embarking on a new technique. (Even for a veteran food prepper like me!) I’ve learned the key to mason jar salads is all in how you layer it so that your salads will stay nice and crisp all week without fear of the dreaded “sog” that can sometimes happen with pre-prepped salads.
Notice the photo showing proper layering technique for any mason jar salad, no matter what the ingredients. Side note: I have assembled them two different ways and both work equally well.
Persian Mason Jar Salad
- Yield: Serves 6-8
- Cook Time:
This mason jar recipe is adapted from my original Saffron Chicken w/Shirazi Salad recipe. Recipe Here
- 6 Chicken Breasts (boneless skinless)
- Jasmine Rice
- Persian Cucumber
- Dried mint
- Sea salt/pepper
- Mixed green salad
- 8 tbsp extra virgin olive oil
- 4 limes
- sea salt pepper – to taste
Chicken: You do not have to use my saffron chicken marinade recipe in the link above. If you’re short on time, try seasoning chicken with lemon pepper, powdered garlic, turmeric, and fresh lemon juice. You can grill or bake the chicken to your preference.
Rice: Frozen jasmine rice, rice cooker rice, rice cooked in a pot. Any method is fine…just cook it!
- While chicken and rice are cooking, chop tomatoes and cucumber and add to a large bowl. Season with dried mint, sea salt and pepper. Mix well. Do not add lime to this mixture as you want to keep your veggies dry.
- Once chicken and rice are finished set up an assembly line so you can easily fill your mason jars.
- Layer: FIRST, add dressing evenly in each jar, then follow the same pattern with tomatoes/cucumber, next add rice, then chicken, then salad at the top (you can flip flop the chicken and rice if you wish.)
- Seal jars and store in fridge; next take a photo and post it on Instagram with #nicoledarabirecipes so I can give you a virtual high five!
- Shake and dump on a plate or in a large bowl when you’re ready to eat!
Macro count based on 3oz chicken, 3/4 cup rice
Carbs – 41g
Protein – 30g
Fat – 17g
If you are logging this recipe into MyFitnessPal, I have entered the entire recipe already for our convenience. You can find it by searching "Nicole Darabi’s Persian Mason Jar Salad".
This is another recipe where the salad combinations are endless. I will be sure to blog about more of these in the future because there are too many ideas to list here!
Remember, it’s YOU vs. YOU!
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