Mason Jar Cobb Salad is a layered, portable salad combining pan-seared chicken, hard-cooked eggs, bacon, and fresh vegetables with a tangy lemon-Dijon vinaigrette. It's designed to be made ahead, shaken, and eaten straight from the jar.
1 cup grape or cherry tomatoes, halved or quartered
1/2 cup sliced green onion or red onion
2 cups romaine lettuce, chopped small
3-4 tbsp lemon juice (juice of 1-2 whole lemons)
1 clove garlic, minced
1 tsp dijon mustard
1/2 tsp honey (more as desired)
1/2 tsp salt
dash cracked black pepper (optional)optional
1/3 cup olive oil
13 Ingredients
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Instructions
1
Whisk lemon juice with garlic, dijon, honey, salt and pepper (if using).
2
Slowly whisk in olive oil until emulsified.
3
Arrange four wide-mouth mason jars in your workspace. If you are adding dressing, add 2 tbsp to bottom of jar.
4
Layer: 1/2 chicken breast, 1 hard cooked eggs, 1 slice bacon, 2 tbsp green onion, 1/4 cup tomatoes, 1/2 cup lettuce and 2 tbsp blue cheese. Cover tightly.
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Tips & Notes
Pro tips
Layer the jar with dressing on the bottom, then dense vegetables, chicken, bacon, and eggs in the middle, and lettuce on top to prevent sogginess.
Chill the pan-seared chicken before chopping and layering to keep all components cool and prevent wilting.
Use a tight-sealing mason jar (quart-size works best for a full salad) and shake well before serving to emulsify the vinaigrette.
Chop all ingredients small and uniform so they pack neatly in layers and mix evenly when shaken.
