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Chicken Ranch Mason Jar Salad

Makes 1 serving

Macros: 350 cal, fat 13g, carbs 15g, protein 45g, fibre 2g


2 Tbsps Plain Greek Yogurt

1 1/8 tsp Lemon Juice

1 Tbsp Fresh Dill

1/8 tsp Sea Salt (to taste)

1/4 cup Cherry Tomatoes (halved)

1/4 Cucumber (medium, chopped)

25g Cheddar Cheese (shredded)

113g Chicken Breast, Cooked (chopped or shredded)

1/4 cup Corn

1/16 Green Lettuce (chopped)

In a bowl, whisk together the yogurt, lemon juice, dill, and salt.

Divide the dressing evenly into jars. Top with equal amounts of tomatoes, cucumber, cheese, chicken, corn, and lettuce. When ready to eat, shake well and dump into a bowl. Enjoy!

Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: 16oz (473 ml) mason jars were used for this recipe. One serving is one mason jar.

Dairy Free: Use vegan cheese instead of cheddar cheese or omit completely. Use coconut yogurt or vegan ranch dressing instead of Greek yogurt, adjusting the lemon juice and salt accordingly.

Additional Toppings: Minced garlic, fresh herbs, green onion, avocado, bell peppers,

and/or mushrooms.

No Chicken: Use turkey breast, black beans, chickpeas, tofu, or tempeh instead.







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