By Angie Wright

Mason-jar salad recipes have been floating around the Internet forever and I’m sure happy I stumbled across the idea! Better late than never. It’s no huge secret that I like to indulge in cake and other sweets, so I’ve had to come up with an eating plan that lets me fit in a few treats now and again. If I try putting something completely out of my diet it just makes me want even more of it. During the week my family eats quite well and leaves treats for the weekend. It makes Friday night even better! Grab some cake, hit the couch and enjoy.

My husband and I both work during the week so time is limited for planning healthy lunches. These Mason-jar salads are so easy and can be customized for whatever you have in the fridge that week. The best part is that these salads can be assembled ahead of time, and they keep for up to five days! It’s a great way to balance out the weekend treats.

Detox Chicken Salad, Courtesy of Angie Wright,, Fort St. John, B.C.

These quick-and-easy make-ahead salads are perfect for popping into your lunch bag.


Prep time: 10 min
Yield: 5 servings

1/4 cup (50 mL) balsamic vinegar
1/4 cup (50 mL) olive oil
2 1/2 cups (625 mL) cooked chicken, cubed
3 cups (750 mL) shredded red cabbage
3 cups (750 mL) shaved carrots
3 cups (750 mL) chopped kale or spinach
5 tsp (25 mL) dried cranberries

1. Evenly divide balsamic vinegar and olive oil among five large Mason jars.
2. Evenly divide chicken, cabbage, carrots and kale among the jars, layering each ingredient on top of the last.
3. Top each jar with dried cranberries. Seal jars with lids and rings.
4. Refrigerate until ready to eat. Shake before serving.

Friday is Cake Night
Angie comes from a small town in B.C., where she lives with her husband and two children. She spends her spare time working on her blog and travelling with her family as much as possible.