This spinach mason jar salad features strawberries, grilled chicken and a poppy seed dressing. Layer all of the ingredients into a mason jar for a healthy, portable lunch!
Have you hopped on the salad in a jar trend yet?!? Please say yes.
This strawberry spinach salad takes advantage of the spring’s bounty with a variety of seasonal ingredients including: strawberries, roasted asparagus, grilled chicken, crunchy cucumber slices, creamy avocado, red onion, toasted almond slices and a sweet and tangy homemade poppy seed dressing.
Ingredients in Strawberry Spinach Mason Jar Salad
red onions and cucumbers – for some added crunch.
asparagus – I love fresh asparagus when it’s in season!
avocado – a great way to add healthy fat and creaminess.
grilled or baked skinless chicken breast – for this recipe, but any type will do!
strawberries – for some natural sweetness.
baby spinach – baby spinach has a mild flavor and texture that works perfectly in this salad.
sliced almonds – for some more crunch.
Strawberries – for some natural sweetness.
citrus poppy seed dressing – a super simple dressing made with fresh grapefruit juice, maple syrup, sea salt, ground pepper, dijon mustard, garlic, poppy seeds, and olive oil.
Mix-ins – Feel free to switch up your mix-ins for this salad… I often do! Sometimes I change up the veggies based on what I have on hand. Feel free to get creative and make this your own!
Red onion – Not a fan of red onion feel free to use yellow onion instead.
Vegetarian – If you’re vegetarian feel free to skip the chicken and use another protein source like hard boiled eggs, baked tofu, tempeh or chickpeas.
Serving and Storing
To make it in advance: You can keep the salad in the fridge until you’re ready to enjoy. Most salads will keep for about 5 days depending on what protein you’re using. I only prefer to go 1-3 days when I’m using something like grilled chicken.
Serving: The fun part comes when you’re ready to eat because you get to shake the jar to distribute the dressing. I don’t know why, but this is my favorite part! Once shaken, pour the salad into a big plate or bowl and enjoy. If for some reason you find yourself without a serving dish you can eat the salad straight from the jar but unless you have an extra-long fork, it’s kind of difficult. I speak from experience. haha
This spinach mason jar salad features grilled chicken, strawberries and a citrus poppy seed dressing. Layer all of the ingredients into a mason jar for a healthy, portable lunch!
Make dressing by whisking together all ingredients.
Take four wide-mouth 32 oz mason jars and layer salad ingredients. Start with 3 Tablespoons of dressing in each jar and then divide remaining salad ingredients in quarters and start layering in this order: onions, cucumbers, strawberries, asparagus, chicken, goat cheese, almonds and spinach.
When ready to serve, shake each jar and pour into a bowl.
Notes
Dressing – I love the citrus poppy seed dressing paired with this salad but any dressing would work if you’re in a pinch. Some options: Balsamic Dressing, white balsamic vinaigrette or lemon vinaigrette.Mix-ins – Feel free to switch up your mix-ins for this salad… I often do! Sometimes I change up the veggies based on what I have on hand. Feel free to get creative and make this your own!Red onion – Not a fan of red onion feel free to use yellow onion instead.Vegetarian – If you’re vegetarian feel free to skip the chicken and use another protein source like hard boiled eggs, baked tofu, tempeh or chickpeas.
I’ve never done salads in a jar before but this looks delicious. Just wondering though, if you’re making several to have ready for the week, how does the avocado hold up? Is it squished in between everything else enough that it doesn’t get brown?
Hey Kelli! The avocado will stay good 1-2 days. If you’re planning to make the salads more advance, I’d make them without the avocado and add it on top the morning of or when you’re serving it. That said, I’m picky about my avocado and hate brown spots. 🙂
This is go to for me. I’m vegetarian, so I usually will toss in some marinated tofu or beans of some type. Getting ready to do the strawberry one RIGHT NOW. Thanks for the great ideas! Iooks like I’ve been missing out on the “shake” part I just pour it out and the dressing is on top just like if I made it fresh.
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I’ve never done salads in a jar before but this looks delicious. Just wondering though, if you’re making several to have ready for the week, how does the avocado hold up? Is it squished in between everything else enough that it doesn’t get brown?
Hey Kelli! The avocado will stay good 1-2 days. If you’re planning to make the salads more advance, I’d make them without the avocado and add it on top the morning of or when you’re serving it. That said, I’m picky about my avocado and hate brown spots. 🙂
This is go to for me. I’m vegetarian, so I usually will toss in some marinated tofu or beans of some type. Getting ready to do the strawberry one RIGHT NOW. Thanks for the great ideas! Iooks like I’ve been missing out on the “shake” part I just pour it out and the dressing is on top just like if I made it fresh.
Omg these look delicious! I don’t know why I’ve never thought to put a salad in a mason jar! It’s so cute! And portable!
Thanks Erin. It’s a fabulous way to meal prep and take salads with you to work! 🙂