Mediterranean layered salad with orzo, grilled chicken, crisp vegetables, kalamata olives, and creamy feta in convenient jar portions.
# Required Ingredients:
→ Pasta & Protein
01 - 1 cup dry orzo pasta
02 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup red bell pepper, diced
06 - 1/2 cup red onion, thinly sliced
07 - 1/4 cup fresh parsley, chopped
→ Add-Ins
08 - 1/2 cup Kalamata olives, pitted and sliced
09 - 3/4 cup feta cheese, crumbled
→ Dressing
10 - 1/4 cup extra-virgin olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 teaspoon dried oregano
13 - 1 garlic clove, minced
14 - 1/2 teaspoon Dijon mustard
15 - 1/4 teaspoon sea salt
16 - 1/4 teaspoon freshly ground black pepper
# How-To Steps:
01 - Cook orzo pasta according to package instructions. Drain thoroughly, rinse under cold water, and allow to cool completely before assembling jars.
02 - In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, sea salt, and freshly ground black pepper until well combined.
03 - Select four 16-ounce mason jars with tight-fitting lids and ensure they are clean and dry.
04 - Divide vinaigrette evenly among jars as the base layer. Layer red onion, bell pepper, and cucumber directly over the dressing. Add cherry tomatoes next, followed by cooled orzo pasta spread evenly. Top with chicken, then Kalamata olives, crumbled feta cheese, and finish with fresh parsley.
05 - Seal jars tightly with lids and refrigerate for up to 4 days until ready to serve.
06 - Shake the sealed jar vigorously to distribute the dressing throughout, or transfer contents to a bowl and toss to combine before eating.
