Pesto Chicken Mason Jar Salad features basil pesto–coated chicken layered in a mason jar with roasted peppers, balsamic vinaigrette, fresh mozzarella, and turkey pepperoni. It’s a flavorful, portable lunch option that stores well and stays fresh when assembled correctly.
Mason jar salads are ideal for meal prep. When layered in the right order and sealed tightly, they can be prepared up to four days ahead and remain crisp and ready to enjoy.
These salads are convenient for work lunches, packed picnics, or quick meals at home. The jar format keeps ingredients separate until you’re ready to eat, preventing sogginess and making transport simple.
This version is inspired by an antipasto salad. It includes fresh mozzarella and turkey pepperoni while keeping the calories moderate—around 332 kcal per jar—so you can enjoy bold flavors without overdoing it on calories.
Products I used for Pesto Chicken Mason Jar Salad
- Quart mason jar (32 oz)
- Measuring cups
- Measuring spoons
Ingredients you’ll need
- Balsamic vinaigrette – choose a low-calorie bottle you like; it adds bright acidity and pairs well with pesto.
- Roasted peppers – jarred roasted red and yellow peppers work well and are easy to chop and layer.
- Grape tomatoes – halved so they nest neatly in the jar; whole is fine if you prefer.
- Fresh mozzarella – use fresh diced mozzarella for the best flavor and texture.
- Basil chicken breast – bake or pan-sear chicken breasts coated with basil pesto, then slice or shred for the jar.
- Turkey pepperoni – a lower-fat alternative to regular pepperoni that still delivers savory flavor.
- Mixed greens – spring mix or your preferred lettuce blend; this goes on top to stay crisp.
How to make Pesto Chicken Mason Jar Salad
Detailed measurements and timings are listed in the recipe card below.
- Layer the ingredients in the order provided, beginning with the balsamic vinaigrette. Proper layering prevents the greens from getting soggy.
- Seal the jar tightly with a lid.
- Refrigerate for up to four days. When ready to eat, shake the jar to distribute the dressing and enjoy straight from the jar or pour into a bowl.
Tips, tricks, and FAQs
The key to a successful mason jar salad is layering ingredients so moist components stay at the bottom and delicate greens remain on top. Always seal the jar tightly to preserve freshness.
I arrange ingredients from wettest to driest rather than strictly by density. Putting dressing and other wet items at the bottom prevents the mixed greens from absorbing moisture and becoming limp.
No. If you layer ingredients correctly and keep the jar sealed, the greens will stay fresh and crisp.
Quart (32-ounce) jars work well for a satisfying single serving.
No. Shake the jar before eating and the dressing will coat the ingredients rather than the glass.
How to store mason jar salads
Store jars upright in the refrigerator and do not tip or invert them until you are ready to eat. Properly stored, these salads will keep up to four days.
When it’s time to eat, either shake the jar vigorously to mix the dressing and ingredients or pour the jar contents into a bowl and toss.
Other salad recipes you might like
- BBQ Chicken Mason Jar Salad
- Italian Mason Jar Salad
- Berry Orzo Mason Jar Salad
Pesto Chicken Mason Jar Salad
Equipment
- mason jar
- measuring cups
- measuring spoons
Ingredients
- 2 tablespoons balsamic vinaigrette
- 1/2 cup roasted peppers, chopped
- 1/2 cup grape tomatoes, halved
- 1 ounce fresh mozzarella, diced
- 4 ounces basil pesto chicken
- 16 slices turkey pepperoni
- 2 cups mixed greens
Instructions
- Layer the ingredients in the order listed above, beginning with the dressing.
- Secure the jar tightly with a lid.
- Store in the refrigerator for up to 4 days.
- When ready to eat, shake the jar and enjoy directly from it or pour into a bowl and toss.
Notes
Nutrition
Nutrition information is an estimate and should be used as a guideline.