For the Greek dressing, to a small bowl add minced garlic, oregano, basil, mustard, red wine vinegar and salt. Whisk to mix everything together. Slowly whisk in the olive oil. Set aside.
To each jar add 3 tablespoons of the dressing, ½ cup diced cucumber, ⅓ cup cherry tomatoes, ¼ cup yellow pepper, 2 tablespoons of chopped red onion, 2 tablespoons of kalamata olives, ½ cup shredded chicken, 1 ½ cup chopped romaine, and 1 tablespoon feta cheese.
Put the lid on and store in the refrigerator.
