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 sliced red onion

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 thin sliced ham, cut into ½-inch pieces

4 cups chopped romaine lettuce

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


  1. For the dressing, 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.  
  2. 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.
  3. 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.



  • Salads can 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!