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Layered Bacon and Egg Mason Jar Salad
When you need a lunch that actually keeps you full, this layered mason jar salad delivers. A bright homemade lemon-Dijon vinaigrette sits at the bottom, protecting your crisp romaine and fresh cherry tomatoes from getting soggy. Above the greens, you'll find a hearty stack of chopped chicken, hardboiled egg, creamy avocado, and savory bacon. It's a high-protein powerhouse that travels easily and stays fresh in the fridge until you're ready to shake it up.
Ingredients
- ½ diced avocado
- 1 tsp. lemon juice
- ½ cup halved cherry tomatoes
- 2 tbsp. chopped flat-leaf parsley
- 1 tbsp. chopped chives
- 1 chopped hardboiled egg
- 1 cup cooked and chopped chicken breast
- 2 cups chopped romaine
- ¼ cup crumbled blue cheese
- 2 slices cooked and chopped bacon
Instructions
- 1Whisk 2 tablespoons of lemon juice, 1/2 tablespoon of minced shallot, 1/4 teaspoon of Dijon mustard, salt, and pepper together in a small bowl. Slowly drizzle in 3 tablespoons of olive oil while whisking constantly to emulsify the dressing.
- 2Toss the diced avocado with 1 teaspoon of lemon juice. The acid prevents the avocado from browning while it sits in the jar.
- 3Spoon 3 tablespoons of the dressing into the bottom of a quart-sized canning jar. Layer the halved cherry tomatoes, chopped parsley, chives, hardboiled egg, cooked chicken breast, romaine lettuce, and coated avocado. Keeping the dressing at the bottom stops the greens from getting soggy.
- 4Top the salad with the crumbled blue cheese and chopped bacon.
Notes
- Serving: When you're ready to eat, shake the jar vigorously to distribute the dressing, or pour the contents into a large bowl and toss.
- Storage: Seal the jar tightly with a lid and keep it in the refrigerator for up to 2 days.
- Prep: This recipe uses pre-cooked chicken and bacon. You can use leftover roasted chicken or store-bought rotisserie chicken to save time.