Mason Jar Chef Salad with Creamy Avocado Dressing

29 g
20 g
22 g
Total Fat
25 min
Prep Time
0 min
Cook Time


  • 4 quart-size, wide mouth mason jars



  • 1 medium avocado, cut in half, peeled and pitted
  • 1 cup plain Greek yogurt
  • -½ cup chicken stock, depending on your preference for thickness
  • 1 clove of garlic
  • 3 tablespoons Italian parsley
  • 3 tablespoons cilantro
  • 2 tablespoons lime juice
  • Salt, to taste



  • 1 quart cherry tomatoes, cut in half
  • 2 large cucumbers, partially peeled and sliced
  • ½ cup carrots, shredded or sliced
  • ½ cup red onion, sliced
  • 4 hard-boiled eggs, chopped
  • 4 slices colby jack cheese, cut into ½-inch pieces
  • 4 slices thinly sliced turkey, cut into ½-inch pieces
  • 4 slices thinly sliced ham, cut into ½-inch pieces
  • 4 cups romaine lettuce, chopped

Nutrition Facts

per serving

Calories: 399
Protein: 29 g
Carbohydrate: 20 g
Fiber: 7 g
Total Fat: 22 g
Saturated Fat: 8 g
Cholesterol: 250 mg
Calcium: 62% DV
Sodium: 739 mg


For the dressing:

  1. Place avocado and yogurt in a blender and blend until smooth. Add the chicken stock, garlic, parsley, cilantro and lime juice, and pulse until smooth. Add salt to taste.  

For the salad:

  1. Divide the ingredients among the mason jars, starting with 2 tablespoons of the dressing. Then layer the vegetables, egg, cheese, turkey and ham, ending with the lettuce on top – as much as you can squeeze into the jar.
  2. When ready to serve, shake the jar, unscrew the cap and pour the contents into a bowl. Lightly toss so the dressing is well distributed.


Tips + Tricks: 

  • Salads can be refrigerated for up to 4 days. 
  • Any glass jar will work if it has a wide opening. 


Simple Swaps:  

Get creative with different salad combinations, ranch-type dressing, tomatoes, leftover rotisserie chicken, chickpeas, cucumbers and romaine lettuce!