Give extra zip to this mason jar salad with creamy, Greek yogurt dressing. The addition of orange zest and balsamic make it ultra flavorful and spruce up a tired chicken-and-orzo dish.

Makes four servings.

Ingredients:

Creamy Citrus Dressing:
2 tbsp Greek yogurt
1/4 cup orange juice
1 1/2 tsp orange zest
1 tsp balsamic vinegar
2 tbsp olive oil
Salt and pepper, to taste

Salad:
2 cups cooked orzo
1 whole chicken breast, shredded
2 whole roasted red peppers, diced
1 cup red onion
2 cups fresh spinach

Directions:

Whisk together salad dressing ingredients.

Layer the in the following order: 2-3 tablespoons dressing, peppers, onions, orzo, chicken, spinach.

Seal and store in the refrigerator.

(Source: Recipe Corner)

This mason jar salad from Eat Drink Paleo combines them with chili flakes and lime for a zesty, mildly spice salad in a jar that's sure to keep you satisfied until the workday is over.

Makes one serving.

Ingredients:

Shrimp:
1 tsp coconut oil
5-6 raw king prawns, peeled and deveined
2 garlic cloves, finely diced
1/2 tsp red chili flakes
1/2 tsp sweet paprika
1/2 tsp cumin powder
1/2 tsp salt

Salsa:
1/2 cup diced tomatoes
2 tbsp chopped cilantro
1/4 red onion, diced
Juice of 1/2 lime
2 tbsp extra-virgin olive oil
1/2 tsp sea salt

Salad:
Chopped lettuce
1/2 avocado, diced
1/4 lime, for garnish

Directions:

Heat coconut oil in a large pan. While it's heating, coat prawns with the garlic, spices and salt, then pan fry for 3-4 minutes. Let cool before making the salad. Mix together the salsa ingredients, and then place them on the bottom of the jar. Top with the prawns, lettuce and avocado.

(Source: Eat Drink Paleo)

We love chicken breast because it's a lean protein option, but if we're being honest, it's not the most flavorful choice. When combined with fresh salad ingredients, tossed in a mason jar and topped with balsamic, suddenly it becomes drool-worthy.

Buy pre-diced red onion and bell pepper to make this mason jar recipe easier and quicker.

Makes two servings.

Ingredients:

1 cup cubed chicken
2 handfuls mixed greens
1 cup chopped mushrooms
1 cup cherry tomatoes
1/4 cup red onion, diced
1/4 cup chopped bell pepper
4 tbsp balsamic vinaigrette

Directions:

Divide the balsamic vinegar between two mason jars. Divide and layer the ingredients in the following order: onion, peppers, mushrooms tomatoes, chicken, mixed greens.

(Source: Newlyweds Blog)

Honey lime vinaigrette is easy (and inexpensive) to whip up at home — plus, you'll avoid additives and added sugars you find in most pre-packaged dressings. Black beans and quinoa provide filling protein, and mango adds a hint of sweetness to this mason jar recipe.

Makes five servings.

Ingredients:

Dressing:
1/2 cup extra virgin olive oil
Juice of 2 limes
2 tbsp honey
1 tbsp Dijon mustard
1 tsp garlic powder
1/2 tsp cumin
Salt and pepper, to taste

Salad:
5 cups shredded romaine lettuce
2 avocados, diced
2 cups frozen diced mango, thawed
2 cans black beans
1 can yellow corn, drained
1 cup cooked quinoa
1 jalapeño, seeded and finely chopped
1/2 medium red onion, finely chopped
1 lime

Directions:

Blend all dressing ingredients in a blender until combined. With the blender running on low, slowly add the olive oil and blend until smooth.

Squeeze half of the lime over the mango, and the other half over the avocado.

Pack your jars in the following order: 2-3 tablespoons dressing, quinoa, mango, black beans, corn, avocado, onion, jalepeno, cilantro, lettuce.

(Source: Ya Gotta Have a Hobby)

It's time to bust out your Spiralizer and make some zucchini noodles. If you don't have a Spiralizer, you can get similar results with a julienne peeler. This mason jar recipe from Inspiralized features tons of good-for-you green veggies and protein-packed quinoa for a filling, but still-light-enough-for-lunchtime meal.

Makes one serving.

Ingredients:

Dressing:
1/2 avocado
2 tbsp coconut milk
juice of 1/2 lime

Salad:
1/3 cup cooked quinoa
2 tsp minced cilantro
1.5 tsp coconut flakes
3 asparagus stalks, chopped into 1" pieces and boiled
1/4 cup green peas, boiled
1 medium zucchini, cut into noodles
2-3 scallion stalks, diced
1/4 cup cubed feta

Directions:

Use a food processor to thoroughly blend all ingredients for the dressing.

Combine the quinoa, cilantro and coconut flakes in a bowl.

Put the dressing at the bottom of your mason jar, followed by the zucchini noodles. Then add the quinoa, scallions, asparagus, peas and feta (in that order). Close the lid and refrigerate.

(Source: Inspiralized)