Hi, friends! Keep the dressing at the bottom and dry greens at the top, and a salad jar can stay crisp until lunch. Chickpeas and cucumber form a buffer between the two. Cook and chill the chicken before assembling; warm ingredients create condensation.
- Prep
- 25 minutes
- Cook or chill
- about 15 minutes for chicken, plus cooling
- Yield
- 4 jars
Ingredients
The original recipe uses a 240 ml cup and 15 ml tablespoon. U.S. cup volumes and oven settings are rounded; use listed grams and milliliters for accuracy. Sweetener conversions come from the specific product’s label.
Dressing
- 4 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon mustard
- Salt and pepper to taste
Salad layers
- 300 g raw chicken breast, cut into strips (10½ oz)
- 1 cup cooked drained chickpeas
- 1 carrot, coarsely grated
- 1 cucumber, seeded and diced
- 12 cherry tomatoes, whole or cut and thoroughly drained
- 4 cups washed, completely dry salad greens
- Herbs to taste
How to make it
- Season and cook the chicken until the center reaches 165°F. Cool promptly in a shallow container in the refrigerator; do not build the jars with warm chicken.
- Use four clean, dry 500–600 ml jars (about 17–20 fl oz). Mix the dressing and divide between them.
- Layer chickpeas and cucumber over the dressing.
- Add carrot, tomatoes, and cold cooked chicken.
- Top with dry greens without tightly packing them. Close the jars and refrigerate immediately.
- At serving time, tip into a bowl or shake the closed jar to distribute dressing. Transport with ice packs if away from a refrigerator.
Small details that help
Make small batches for 2–3 days, dating the jars and considering when the chicken was originally cooked. Keep croutons, seeds, and nuts separate until serving. Visible spoilage means discard, but food can also be unsafe without an obvious smell; time and temperature matter.
Serving and storing
Refrigerate covered at 40°F or below and use within 2–3 days. Count from the earliest prepared ingredient, including previously cooked chicken. Refrigerate perishable food within 2 hours, or 1 hour above 90°F. Divide hot food into shallow containers for prompt cooling rather than waiting for it to become fully cold on the counter. Reheat savory leftovers to 165°F. USDA storage and reheating guidance.
Frequently asked questions
Can I use cooked rotisserie chicken?
Yes, if it was refrigerated safely. Its original cooking/storage date still counts toward the storage window.
Why did the greens wilt?
They may have been damp, warm, or in contact with dressing. Dry them well and keep them at the top.
Can I leave a jar on my desk?
Keep it cold until lunch; use an insulated bag with ice packs when refrigeration is unavailable.