A classic grilled chicken club is one of my favorite sandwiches. I’ve taken some of the key ingredients and transformed them into a salad: marinated grilled chicken, fresh romaine, tomatoes, red onion, crispy bacon, and a creamy homemade honey mustard dressing. Layered inside of a large mason jar, this salad is easy to transport to the office (or the beach!) and stays fresh all week long. Whether you eat it now or later in the week, chicken club mason jar salads make for an easy and delicious lunch.
What’s in this chicken club mason jar salad?
The main components of this delicious, simple, and flavorful salad are:
- marinated grilled chicken
- crispy cooked bacon
- romaine lettuce
- cherry tomatoes
- red onion
- homemade honey mustard dressing
- avocado
If you like hard boiled eggs, a cut up hard boiled egg would be an excellent addition to this salad, too. It would take on a cobb salad feel .
What will I need to make this recipe?
- chicken breasts
- garlic powder
- onion powder
- paprika
- coriander
- ground mustard
- kosher salt
- center cut bacon
- Center cut bacon is made from pork, but it’s just a bit leaner than traditional bacon, which makes it really macro-friendly.
- red onion
- cherry tomatoes
- scallions
- romaine hearts
- avocado
- plain non-fat Greek yogurt
- apple cider vinegar
- Dijon mustard
- honey
Note: the ingredients here also include the ingredients for the homemade honey mustard dressing. If you would rather use store-bought dressing, you can omit the last four ingredients from the list above. However, I promise this homemade dressing is made in just minutes, and it tastes delicious! I love that it uses all real ingredients (only four of them, too) and things you can find in your own kitchen. No hard to pronounce ingredients or weird preservatives, either!
Using mason jars for salads
This salad is stored in 32 oz wide-mouth mason jars, but that is optional. You can also store them in glass meal prep containers if you prefer that. I enjoy using mason jars to store my salads because it allows me to layer the ingredients in order from dense and wet, up to the lightest ingredients, which preserves the freshness of all of the components. I promise, the salads stay fresh all week when stored this way. Many times I get the question “but do they really stay fresh?” The answer is: yes! The salads stay fresh when using this method. Note, I do not add the dressing to these mason jars, I keep it to the side and add it right before serving. I also do not eat the salads from the mason jars directly, because I find it hard to reach the ingredients all the way at the bottom. Instead, I dump the salad into a bowl right before eating and then add my dressing. You can eat them right out of the mason jar, though, if you are able to reach all of the ingredients. This salad is huge, and the mason jars are packed to the brim!
How to make chicken club mason jar salads
Seasoning and cooking the chicken
The first step to making this recipe is to create the spice rub for the chicken. To make the spice rub, simply combine the spices in a small bowl, and rub them all over the chicken. For this recipe, I use 1 1/2 pounds of chicken breast cut into four portions; I did not use thin-sliced chicken breast here. I find that when you cook the thicker variety and chop it up for a salad, it results in a moister texture and better flavor overall. Once you coat the chicken in the spices, grill the chicken on a sprayed grill pan over medium-high heat. You can also use an outdoor grill, of course. For the indoor grill, cooking times will vary based on the thickness of your chicken, but my chicken took a solid half hour to cook through over medium-high heat. I determine when my chicken is thoroughly cooked by using this meat thermometer. I highly recommend investing in one of these! Once the chicken is done, remove it from the pan and set it aside to cool before chopping. We do not want to add hot chicken to the mason jars, because they will start to steam in the jar and overcook.
Cooking the bacon
While the chicken is cooking, it’s the perfect time to cook the bacon. I use a sheet pan lined with foil, and then topped with a wire rack. I find this results in really crispy delicious bacon, and makes for super easy clean up. Cook the bacon at 400F for 25-30 minutes or until cooked to your liking.
Making the honey mustard dressing
This dressing is so easy to make, all you need to do is combine the ingredients in a small bowl. That’s it! Each salad will get two heaping tablespoons of dressing.
Assembling the salads
Now that all of the components are ready, it’s time to assemble the salads. As mentioned before, the key to mason jar salads is layering the heavier, denser ingredients at the bottom, and working your way up, leaving the lettuce at the top. This is key for optimal freshness. For this salad, start with the cooked, chopped chicken breast, followed by the crispy cooked bacon, red onion, scallions, cherry tomatoes, and lastly, the greens. Leave the dressing to the side (as well as the avocado, if you are using that).
There you have it, the final product:

Chicken Club Mason Jar Salads
Equipment
- four 32-oz mason jars
- grill pan or outdoor grill
Ingredients
Chicken
- 1.5 lb chicken breast, 4 pieces
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp coriander
- 1/2 tsp ground mustard
- 1 tsp kosher salt
Dressing
- 1/2 cup plain non-fat Greek yogurt
- 1 1/3 tbsp honey
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
Salad Components
- 2 hearts of romaine
- 2 scallions
- 1 pint cherry tomatoes
- 1/2 red onion, chopped
- 8 slices center cut bacon
- optional: avocado, not included in nutritional information
Instructions
- Preheat the oven to 400F.
- Line a baking sheet with foil, and top with a wire rack.
- Combine the spice mixture for the chicken and rub it all over the chicken breast.
- Preheat a grill pan over medium-high heat. Spray the grill pan with olive oil spray. (You can also use the barbeque).
- Cook the chicken until cooked through (this will vary based on thickness of the chicken, mine took about 25-30 minutes total for full chicken breasts). Remove from the grill and set aside to cool.
- While the chicken cooks, place the bacon strips on the wire rack.
- Cook for 25-30 minutes or until crispy to your liking.
- Combine the dressing ingredients and set aside.
- Chop the cooled chicken. Chop the red onion and the scallions. Roughly chop the lettuce.
- Layer the salad ingredients in the mason jar as follows: chicken (1 cup), 2 slices of bacon, red onion, scallions, cherry tomatoes, lettuce.
- Serve the dressing on the side. Serving size: heaping 2 tbsp per salad.
Weight Watchers
Notes
- 5 WW points per salad (green plan) - calculated using Perdue chicken breast and Fage yogurt
- 3 WW points per salad (blue and purple plans)
Nutrition
If you like mason jar salads, check these out: Caprese Mason Jar Salads Strawberry Poppy Seed Mason Jar Salads Southwest BBQ Mason Jar Salads
I was very excited to try this recipe but I was a little worried about the honey mustard dressing as it can vary greatly depending on what flavors you like. I was pleasantly surprised! And my husband who doesn’t like honey mustard loved it too! Great recipe!
So delicious!!
Yum yum yum!!! Perfect salad for lunch- filling and delicious!
Wow! This was so good! The dressing is amazing! I made it for dinner for the family and it was a hit. My toddler loved the chicken and the homemade dressing. I will definitely be making this again. I did add some hard boiled eggs and reduced fat cheese and I felt like I was eating from a high end restaurant.
Thank you for this recipe.
Loved it! The seasoning on the chicken is delicious and the dressing is fantastic!
okay. i really am not a salad fan, never mind eating this 4 days last week. its rare i order a salad from somewhere and if i do its the only salad like. it doesnt taste good when i make it at home. but something told me i should make this. and wow i am i so glad i did!!!! i cannot believe how incredible and flavorful this tasted! even by friday! tastes like i ordered takeout in the best way
Love these mason jar salad recipes and your great meal prep ideas! Keep them coming please!!
The dressing is absolute delicious! I was skeptical because I don’t care for fage Greek yogurt but you can’t taste it at all. It truly tastes like an amazing creamy honey mustard!!
Do you know the points just for 2 tablespoons of dressing?
This salad was absolutely amazing!!! I loved everything about it, even Steph’s suggestion to add avocado. Absolutely incredible!!!
I just made this for meal prep for the second time. It’s so good! I am looking forward to lunch all week.
I have made these for lunch 2 weeks in a row now. I omitted red onion and added egg. So good! And I LOVE the dressing!
Love the dressing. Lunches prepped!