Mason Jar Antipasto Salad

Mason Jar Antipasto Salad

The perfect cold lunch salad, in a handy container for easy clean up!



For chicken:

  • 1 pound chicken breast, rinsed and patted dry
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

For salad mixture:

  • 1 1/2 cups assorted brined olives, pitted
  • 3/4 cup pickled garlic
  • 2 cups pickled artichoke hearts, quartered
  • 2 cups tomatoes, quartered
  • 8 ounces cheese of choice, cubed*
  • 4 ounces salami, quartered
  • 1 large head of romaine lettuce, chopped

For Vinaigrette:


  1. Preheat your oven to 350 degrees.
  2. Line a baking sheet with parchment paper, and place chicken breasts on the pan.
  3. Brush each breast with olive oil, and sprinkle with salt and pepper.
  4. Bake in preheated oven for 30 minutes or until juices run clear.
  5. When chicken is cooked through, remove from oven, let cool, then cube into bite sized pieces.
  6. While your chicken is baking, prepare your dressing by whisking all ingredients in a medium mixing bowl until well incorporated and set aside.
  7. In a large mixing bowl combine remaining ingredients, except for romaine, and mix well.
  8. Pour dressing over salad ingredients, and stir to coat evenly.
  9. To pack mason jars, place chopped romaine in the bottom of the jar to fill about 1/3 of the way.  Then add antipasto mix on top for the remaining 2/3.
  10. Secure lid, and store in the refrigerator until ready to eat.
  11. ENJOY!


  • For dairy-free/Whole 30: omit the cheese