Recipes

Lunchbox Salad Jars

Prep Time

10 Min

Cook Time

5 Min

Serves

2

Ingredients

Dressing

  • ½ cup Plain Tillamook Greek Yogurt

  • ¼ cup Milk (or unsweetened almond, soy, or oat milk)

  • 1 tbsp Apple cider vinegar

  • ½ tsp Dried dill

  • ¼ tsp Garlic powder

  • ¼ tsp Sugar

  • ¼ tsp Salt

Salad

  • ⅔ cup Cooked chicken breasts

  • ⅔ cup Grape tomatoes

  • ⅔ cup Canned chickpeas, drained and rinsed

  • 1 Small seedless cucumber

  • 1 Handful of salad greens

  • ½ cup Tillamook Medium Cheddar Shredded Cheese

  • Tortilla chips, crackers, or croutons (optional)

Tools

  • 2 Mason Jars

  • Knife

Directions

  • Make the ranch dressing: Combine all of the dressing ingredients in one of the jars. Seal tightly and shake until the ingredients are well mixed. You can make the dressing a day or two ahead of time and refrigerate until you’re ready to make your jar salad.

  • Prepare the chicken: Cut the chicken into bite-size pieces.

  • Prepare the tomatoes: Hold a tomato by gently pinching it between your thumb and pointer finger at the middle of the ingredient. These two fingers should make an arch over the tomato; tuck your other three fingers into your palm. Insert the knife through the arch, and slowly pull the knife towards you while cutting through the tomato.

  • Prepare the cucumber: Hold the cucumber using the “claw” grip. Curl your fingers like you’re starting to make a fist, then rest your fingertips against the cucumber, making sure to tuck your thumb in. Cut the cucumber crosswise into ½-inch slices by pushing the knife away from your body and down. Use your claw to move the cucumber after each slice.

  • Build the salads: Divide the ranch dressing evenly between the two jars. Each jar gets 2 tablespoons of dressing. (You could also mix the chicken into the dressing beforehand if you’d like!) Next, layer the chicken pieces in each jar. Then add the chickpeas, followed by the cucumbers, tomatoes, and Tillamook cheese. Lastly, add the lettuce on top!

  • Next, seal the jars tightly. You can make these up to one day ahead and refrigerate until ready to use. Now look at all the colors—you’ve made a rainbow in a jar!

  • When ready to eat, shake the jar well to mix the ingredients with the dressing. Pack the tortilla chips, crushed crackers, or croutons in a separate container and add them to the salad if you want some extra crunch on top.

How to make lunchbox salad jars!