Cobb Salad in a Jar with Buttermilk Ranch
"Enjoy a delightful mix of chicken, tomatoes, crispy bacon, creamy avocado, hard-boiled eggs, tangy blue cheese, and fresh lettuce, all beautifully arranged in a jar. Drizzled with a light homemade buttermilk ranch dressing, this portable meal is ideal for prepping in advance. Whether heading to the office, school, the beach, or a picnic, you'll have a tasty and satisfying dish ready to enjoy wherever you are!"
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Ingredients
- 2 tbsp light mayonnaise
- 1/4 teaspoon kosher salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon dried parsley
- 1/8 teaspoon dried basil
- fresh black pepper
- 2 strips center-cut bacon
- 10 grape tomatoes
- 2 ounces 1/2 small avocado, diced
- 2 large hard-boiled eggs
- 4 ounces grilled chicken breast
- 1/2 ounce crumbled gorgonzola or blue cheese
- 4 cups chopped romaine lettuce
- 1/4 cup fresh chopped scallion
- 1/4 cup 1% buttermilk
Equipment Needed
- large mason jar
Instructions
- 1
In a small bowl, combine all the ingredients for the dressing and whisk together until well blended. Set this mixture aside for later use.
- 2
Prepare the bacon as per the instructions on the package. After cooking, transfer the strips to a plate lined with paper towels to absorb excess grease and allow them to cool. While the bacon is cooling, dice the tomatoes, avocado, hard-boiled eggs, and chicken. Once the bacon has cooled, chop it into pieces.
- 3
For each quart-sized mason jar, evenly distribute all the ingredients. Start by layering in the dressing, followed by the chicken, tomatoes, eggs, cheese, bacon, and finish with a layer of chopped romaine and avocado on top (it’s best to add the avocado on the same day you intend to enjoy the salad).
Nutrition Information
Notes & Tips
- These are the wide mouth mason jars I use which you can buy on amazon (affiliate link).