Mason Jar Chicken Salad with (Not Really Caesar) Lemon Dijon Dressing

So this was actually going to be a Caesar Salad in a Jar.  But I got all my ingredients out for Caesar dressing, including anchovy paste, and noticed my anchovy paste expired in July of 2012.  Please note that I moved into this house in March 2012.  So apparently the first thing I did, was buy anchovy paste, use some, and leave it in the fridge to rot……

Anyway, I already had the chicken cooked, the lettuce and kale chopped and washed, so salads with a pseudo, almost, but not really, Caesar dressing it is!



  • 4 TB balsamic vinegar (or other vinegar of your choice)
  • 3 TB dijon mustard
  • 2 TB soy sauce
  • Juice of one lemon
  • 2 TB grated parmesan cheese
  • 3 TB olive oil (I used lemon infused)

Using a blender, or immersion blender in a cup, or cuisinart or whatever….blend all ingredients except olive oil until smooth.  Slowly add olive oil to the mix, blending in.


  • 1.25 pounds of boneless, skinless chicken breast, cut into bite sized pieces
  • 2 TB oregano
  • 1 TB olive oil
  • 2 TB lemon juice
  • Salt and pepper to taste

Mix all ingredients other than chicken in a medium bowl.  Add chicken and marinate for 30-60 minutes.

Remove chicken from marinade and broil for 8-10 minutes or until cooked through.


  • 4 c kale, chopped
  • 4 c romaine lettuce, shredded or sliced thinly
  • 2 yellow bell peppers (or whatever bell pepper you have, this is what was sitting in my fridge), chopped (tomatoes might be a nice addition too, but I was out!)
  • 4 celery ribs, sliced thin

To prepare:

Divide ingredients evenly among 4 mason jars in the following order (bottom to top):

  • Dressing
  • Peppers
  • Kale
  • Lettuce
  • Celery
  • Chicken

Cover tightly and store in refrigerator for up to 5 days.  When ready to serve, shake thoroughly and dump into a plate or bowl.  Or, you know, eat on the go standing up in the kitchen out of the jar when you have 3 minutes to spare before the bus comes, like I do.




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3 Responses to Mason Jar Chicken Salad with (Not Really Caesar) Lemon Dijon Dressing

  1. Sue says:

    If I don’t have anchovies/paste, I use Worcestershire sauce.


    • amyhindererfeltus says:

      You know, I tried that in one version of the dressing, and it wasn’t working for me – I might have used too much though!


  2. Pingback: Make Ahead Lunches (Subtitle: Why I Sometimes Don’t Eat Lunch – Part 2) | Plan Prep Pour

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