Ads Will Not Print
Cobb Salad in a Jar with Buttermilk Ranch
Chicken, tomatoes, bacon, avocado, eggs, blue cheese and lettuce all conveniently layered in a jar with a light homemade ranch – portable and perfect to make ahead to take to work, school, the beach, park or anywhere you want a delicious meal on the go!
Equipment
- 2 large mason jars
Ingredients
Dressing
- 2 tbsp light mayonnaise
- 1/4 cup 1% buttermilk
- 1/4 cup scallion (chopped )
- 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
Salad
- 2 strips center-cut bacon
- 10 grape tomatoes (or cherry tomatoes, quartered)
- 2 ounces 1/2 small haas avocado (diced)
- 2 large hard-boiled eggs (diced)
- 4 ounces grilled chicken breast (diced, or leftover rotisserie chicken)
- 1/2 ounce crumbled gorgonzola ( or blue cheese (1 generous tablespoon ))
- 4 cups romaine lettuce (chopped )
Instructions
- Whisk all dressing ingredients in a small bowl until combined. Set aside
- Cook the bacon according to package directions. Once cooked, place strips on a paper towel lined plate and allow to cool. Meanwhile, chop the tomatoes, avocado, eggs, and chicken. Once cool, chop the bacon.
- In each quart size mason jar, divide all ingredients evenly. Starting with the dressing, layer the dressing on the bottom of the jars, then top with the chicken, then the tomatoes, followed by the eggs, then cheese, bacon and top with chopped romaine and avocado (I suggest adding avocado the day you plan to eat it).
Notes
These are the wide mouth mason jars I use.
Nutrition
Serving: 1jar, Calories: 368kcal, Carbohydrates: 14g, Protein: 32g, Fat: 21g, Cholesterol: 274mg, Sodium: 674mg, Fiber: 5.5g, Sugar: 7g
- WW Points: 7